Prep 2 hrs
Cook 2 hrs
Deep rich flavor, a must over rice. Leftover chili sauce is great with chicken.
- 3 lbs pork loin, rough cut into 1/2 inch chunks
- 1⁄2 cup flour
- 1⁄2 cup extra virgin olive oil
- 2 large sweet onions, thin sliced
- 2 large roasted red peppers, peeled and chopped
- 4 large dried ancho chiles, stemmed and seeded soaked in hot water to cover for at least two hours (throw the chilies and the soaking liquid in a blender and process smooth)
- 2 jalapeno peppers, stemmed seeded and finely chopped
- 3 ounces unsweetened dark chocolate
- 1⁄4 teaspoon cinnamon
- 1⁄2 teaspoon cumin
- 2 tablespoons chili powder
- plenty spice essence
- 6 rough chopped garlic cloves
- 4 cups good beef stock or 4 cups veal stock, brought to a simmer on the stove while you cook the rest
- salt and pepper
- In a heavy Dutch oven, on medium-high heat sauté the onion, red pepper, and jalapeño until they are all well caramelized.
- Throw in the garlic and the spices then cook for another couple of minutes then set off the heat.
- Season the pork with salt, fresh ground pepper and plenty of essence.
- Dredge the seasoned pork in the flour.
- Set the pot back on the flame.
- When it reaches full heat, throw in the coated pork with all the flour.
- Cook the mixture until the pork starts to render, the meat begins to brown, and the flour and oil have created a nice rich roux.
- Add the chocolate and stir until it melts.
- Stir the hot stock into the pork mixture stirring all the while, then add the chili puree.
- Adjust seasoning (will need salt).
- Simmer until the pork is very tender and the smoky.