Pork Adobada

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#85550

serves/makes:

ready in:
over 5 hrs

ingredients

8 ancho chilies, wiped clean
1/2 cup cider vinegar
2 small onions, chopped
5 cloves garlic, chopped
1 tablespoon ground cumin
1 cup chicken stock
1/2 cup orange juice
2 tablespoons brown sugar
2 tablespoons tomato paste
1 tablespoon flour
3 pounds pork, cut into bite size pieces
salt and pepper

directions

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.

Recipe Source: Tammy Biber and Theresa Howell

added by

tpogue

crock pot notes

Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.

nutrition data

299 calories, 10 grams fat, 25 grams carbohydrates, 29 grams protein per serving.

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