PORK ADOBADA
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
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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