PORK ADOBADA

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Pork Adobada image

This recipe produces a rich chile sauce and the meat is falling apart tender. Serve with warm tortillas, grated cheese and shredded lettuce for a mexican taste sensation.

Provided by PaulaG

Categories     Pork

Time 4h30m

Yield 6 serving(s)

Number Of Ingredients 14

6 new mexico anaheim dried red chilies
4 dried pasilla peppers
1/2 cup cider vinegar
1 medium onion, chopped
5 garlic cloves, chopped
1 tablespoon ground cumin
1 cup chicken stock
2 tablespoons frozen orange juice concentrate
2 tablespoons brown sugar
2 tablespoons tomato paste
1 -2 teaspoon olive oil
1 tablespoon all-purpose flour
3 lbs lean pork, cut into bite-sized pieces
salt and pepper, to taste

Steps:

  • Tear chile pods into pieces, removing steam and reserving seeds.
  • Place chile on baking sheet, preheat oven to 350 degrees.
  • When oven is hot roast the chile for 10 minutes.
  • Place the chile in blender container.
  • Bring the chicken stock to a boil, add cider vinegar and pour over chile.
  • Allow to sit for about 10 to 15 minutes to soften chile.
  • Add orange juice contentrate, tomato paste, brown sugar and cumin.
  • Blend into a smooth paste, add 1 tablespoon of the chile seeds and blend until smooth.
  • Warm olive oil in skillet, add onions and garlic.
  • Saute until onions begin to brown lightly then pour onions into crockpot.
  • Toss the pork with 1 tablespoon of flour.
  • In same skillet add pork cubes and brown stirring frequently.
  • May need to brown the meat in batches to enusre even browning,.
  • As meat is browned, transfer to crockpot.
  • When all the meat has been browned, pour 1/2 cup water into skillet, bring to a boil and scrape up browned bits.
  • Pour into crockpot along with chile sauce, stirring well.
  • Cover and cook on low for 4 to 5 hours.
  • Please note: This freezes well, freeze in a rigid container; defrost and heat through.

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