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. After the anchos are sufficiently softened, transfer the chiles
and 1 cup of the liquid to a blender. Blend until the chiles and liquid
form a thick paste. Stir the paste into 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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