Motorboat's Pork Adobada thread--Freezing for Duck season

6 new mexico anaheim dried red chilies
4 dried pasilla peppers
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
salt and pepper, to taste



Tear chile pods into pieces, removing stem and reserving seeds.
Place chile on baking sheet, preheat oven to 350 degrees.
When oven is hot roast the chile for 10 minutes.





Place the chile in blender container.
Bring the chicken stock to a boil, add cider vinegar and pour over chile.
Allow to sit for about 10 to 15 minutes to soften chile.
Add orange juice contentrate, tomato paste, brown sugar and cumin.
Blend into a smooth paste, add 1 tablespoon of the chile seeds and blend until smooth.



Warm olive oil in skillet, add onions and garlic.
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,.







When all the meat has been browned, Saute until onions and garlic until begin to brown lightly then pour 1/2 cup water into skillet, bring to a boil and scrape up browned bits.
Return meat to pot along with chile sauce, stirring well.
Cover and cook on low for 4 to 5 hours. Season to taste.



sorry no serving shot and for skipping a few pics. As usual, the baby interrupted me. Will serve on totillas with the typical Mexican Fixings. For opening weekend of Teal season.