"AT HOME ON THE RANGE CATERING"
Nashville, TN 615-525-8336
6 New Mexico Anaheim dried red chilies
4 dried Ancho peppers (These are the dark red dried peppers. Dried Poblanos, actually)
1/2 cup cider vinegar
1 medium onion, chopped
5 garlic cloves, chopped
1 tablespoon ground cumin
1 cup chicken stock
2 tablespoons frozen orange juice concentrate
2 tablespoons brown sugar
2 tablespoons tomato paste
1-2 teaspoon olive oil
1 tablespoon all-purpose flour
3 lbs lean pork, cut into bite-sized pieces (I use Pork Butt , but you could use a loin.)
salt and pepper, to taste
Tear chili pods into pieces, removing steam and reserving seeds.
Place chili on baking sheet, preheat oven to 350 degrees.
When oven is hot roast the chili for 10 minutes.
Place the chili in blender container.
Bring the chicken stock to a boil, add cider vinegar and pour over chili.
Allow to sit for about 10 to 15 minutes to soften chili.
Add orange juice concentrate, tomato paste, brown sugar and cumin.
Blend into a smooth paste, add 1 tablespoon of the chili seeds and blend until smooth.
Warm olive oil in skillet, add onions and garlic.
Saute until onions begin to brown lightly then pour onions into crock pot.
Toss the pork with 1 tablespoon of flour.
In same skillet add pork cubes and brown stirring frequently.
May need to brown the meat in batches to ensure even browning,.
As meat is browned, transfer to crock pot.
When all the meat has been browned, pour 1/2 cup water into skillet, bring to a boil and scrape up browned bits.
Pour into crock pot along with chili sauce, stirring well.
Cover and cook on low 4 to 5 or until pork cubes are tender.
Serve with some great garnishes such as Cilantro, grated cheese or Queso Fresco, diced tomatoes, onions, lettuce, lime wedges, Sour Cream and flour and corn tortillas. Let everyone build their own combination. Have lots of Frosty, Cold, Barley Pops (BEER!!) on hand!! El- Schlurpo!
BIG TIP: The Pork Butt is a moister cut of pork than a loin and pork tenderloin would just disintegrate in a crock pot after that amount of time. Pork Loin would work but would be drier. Also, ANYTIME you are using your crock pot, add a layer of foil to the top before putting the crock pot lid on. And NEVER!!! take the lid off during the cooking time. I know it sounds like an exaggeration, but you lose 20 - 30 minutes cooking time each time you "peek" in your crock pot. Have Faith!!