Ingredients
3 dried ancho peppers, seeded and torn into pieces
3 dried guajillo peppers, seeded and torn into pieces
2 dried pasilla peppers, seeded and torn into pieces
4 cloves garlic, chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon dried oregano
1/4 teaspoon ground cloves
1/4 teaspoon ground cumin
3 cups reduced-sodium chicken broth
2 tablespoons vegetable oil
2 1/2 pounds boneless pork shoulder, cut into 3/4-inch cubes
1 cup chopped onion (1 large)
1/2 cup raisins
1/2 cup orange juice
2 bay leaves
1 ounce Mexican chocolate, grated
2 teaspoons packed brown sugar
2 teaspoons cider vinegar
1/2 teaspoon salt
Flour tortillas, warmed*
Directions
In a small bowl combine ancho peppers, guajillo peppers, and pasillo peppers. Pour boiling water over peppers to cover. Let stand for 20 minutes; drain peppers, discarding water.
In a food processor combine drained peppers, garlic, cinnamon, oregano, cloves, and cumin. Add 1/2 cup of the chicken broth. Cover and process until mixture is smooth; set aside.
In a large skillet heat oil over medium heat. Add pork, half at a time; cook and stir until brown. Transfer pork to a 3-1/2- or 4-quart slow cooker. Add onion to skillet; cook and stir for about 6 minutes or until tender. Transfer onion to slow cooker. To slow cooker add pureed pepper mixture, the remaining 2-1/2 cups broth, the raisins, orange juice, and bay leaves.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Skim fat from cooking liquid. Discard bay leaves. Add chocolate, brown sugar, vinegar, and salt. Stir until chocolate melts.
Serve stew with warm flour tortillas.
Source: BHG
3 dried ancho peppers, seeded and torn into pieces
3 dried guajillo peppers, seeded and torn into pieces
2 dried pasilla peppers, seeded and torn into pieces
4 cloves garlic, chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon dried oregano
1/4 teaspoon ground cloves
1/4 teaspoon ground cumin
3 cups reduced-sodium chicken broth
2 tablespoons vegetable oil
2 1/2 pounds boneless pork shoulder, cut into 3/4-inch cubes
1 cup chopped onion (1 large)
1/2 cup raisins
1/2 cup orange juice
2 bay leaves
1 ounce Mexican chocolate, grated
2 teaspoons packed brown sugar
2 teaspoons cider vinegar
1/2 teaspoon salt
Flour tortillas, warmed*
Directions
In a small bowl combine ancho peppers, guajillo peppers, and pasillo peppers. Pour boiling water over peppers to cover. Let stand for 20 minutes; drain peppers, discarding water.
In a food processor combine drained peppers, garlic, cinnamon, oregano, cloves, and cumin. Add 1/2 cup of the chicken broth. Cover and process until mixture is smooth; set aside.
In a large skillet heat oil over medium heat. Add pork, half at a time; cook and stir until brown. Transfer pork to a 3-1/2- or 4-quart slow cooker. Add onion to skillet; cook and stir for about 6 minutes or until tender. Transfer onion to slow cooker. To slow cooker add pureed pepper mixture, the remaining 2-1/2 cups broth, the raisins, orange juice, and bay leaves.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Skim fat from cooking liquid. Discard bay leaves. Add chocolate, brown sugar, vinegar, and salt. Stir until chocolate melts.
Serve stew with warm flour tortillas.
Source: BHG