Prep 0 mins
Cook 3 hrs
Southwest Native American Pork Roast classified Contemporary. That means not a Traditional recipe from the tribes. If you can lay your hands on some dark Mexican chocolate, I would suggest using that.
- 1⁄4 cup vegetable oil
- 1 1⁄2 cups chopped onions
- 3 garlic cloves, minced
- 1 tablespoon dried juniper berries, crushed
- 1⁄2 teaspoon coriander seed, crushed
- 1 bay leaf
- 4 large ripe tomatoes, quartered & seeded
- 1 1⁄4 cups water
- 2⁄3 cup cider vinegar
- 1⁄3-1⁄2 cup honey
- 1 tablespoon ground new mexican red chili pepper
- 1 medium-hot new mexican dried red chili, crushed
- 2 teaspoons salt
- 1 ounce unsweetened chocolate square, grated
- 4 -5 lbs pork rib roast
- Heat oil in a large, heavy saucepan and saute onions over medium heat until soft. Add garlic, juniper berries, coriander seed, and bay leaf. Saute for 2-3 minutes longer. Add tomatoes, water, vinegar, honey, ground and crushed chiles, and salt. Simmer, covered, for 30 minutes. Add chocolate and simmer, uncovered, for an additional 20-30 minutes or until fairly thick.
- Preheat oven to 350ºF.
- Place the roast fat side up in a roasting pan and baste generously with the sauce.
- Roast for about 3 hours, basting occasionally with sauce and pan drippings. Let roast sit for 10 minutes in a warm place before carving. Slice. Spoon additional sauce over each portion.
- NOte there is a reason that type of chile is specified. Do not expect the same results if you try another type.