Pork Adobada
From Southwest Slow cooker
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INGREDIENTS
Nutrition- 8
- 1⁄2cup cider vinegar
- 2cups water
- 2
- 5
- 1tablespoon cumin
- 1cup chicken stock
- 1⁄2cup orange juice
- 2tablespoons brown sugar
- 2tablespoons tomato paste
- 1tablespoon flour
- 3lbs lean pork, cut into bite sized pieces
- salt and pepper
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DIRECTIONS
- In a hot skillet (cast iron if you have it), toast the chiles until they begin to dance around on the skillet and bubble. Turn them often so they don't burn.
- Transfer to a saucepan, add vinegar and water, and bring to a boil. Simmer for 20 minutes.
- While the chiles are boiling, put the onion, garlic and chicken stock in the slow cooker.
- In a small bowl, mix together the orange juice, brown sugar, tomato paste and flour. Add to the slow cooker.
- When the chiles are softened, place in a blender with 1 cup of the liquid. Blend until it forms a thick paste. Stir this paste into the slow cooker.
- Add the pork and stir well. Cover and cook on low for 6-8 hours. Add salt and pepper to taste and serve with warm tortillas.
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