Pork Adobada - Slow Cooker

Serves 6
Recipe By: Tammy Biber and Theresa Howell
Published in: Southwest Slow Cooking

8 ancho chiles -- wiped clean
1/2 cup cider vinegar
2 small onions -- chopped
5 clove garlic -- chopped
1 tablespoon cumin -- ground
1 cup chicken stock
1/2 cup orange juice
2 tablespoon Brown Sugar
2 tablespoon tomato paste
1 tablespoon flour
3 lbs pork -- cut into bite size pieces
salt and pepper

On a hot cast iron skillet, toast the Anchos until they begin to dance on
the skillet and bubble. Be sure to turn them often so they do not burn.
Transfer them to a pot and add vinegar and water. Bring to a boil and
then simmer for 20 minutes. In the meantime, toss the onion, garlic, and
chicken stock into the slow cooker, in a small bowl stir together the
orange juice, brown sugar, tomato paste, and flour and add to the slow
cooker. Add the pork and stir making sure all of the meat is covered in
sauce. Cover and cook on low for 6 to 8 hours. Add salt and pepper to
taste, and serve with warm tortillas and an assortment of your favorite
fixings.
6 to 8

Recipe Notes This recipe will take a little more time upfront to prepare,
but the only way to make a good pork adobada is to take time in preparing
the adobo sauce and then cook the pork all day long. Thank goodness for
the slow cooker. Once you make the sauce, sit down and relax; a
wonderfully rich dish awaits you.

http://www.terrypogue.com/Terry


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