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Mexican Pork And Chile Stew

Ingredients

• 3 dried ancho chile peppers, seeded and torn into pieces
• 3 dried guajillo chile peppers, seeded and torn into pieces
• 2 dried pasilla chile 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
• 1/2 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

1. In a bowl combine ancho chile peppers, guajillo chile peppers, and pasillo chile peppers.
2. Pour boiling water over peppers to cover.
3. Let stand for 20 minutes.
4. Drain peppers.
5. Discard water.
6. In a food processor combine drained peppers, garlic, cinnamon, oregano, cloves, and cumin.
7. Add 1/2 cup of the broth.
8. Cover and process until smooth.
9. In a skillet heat oil over medium heat.
10. Add pork, half at time and cook and stir until brown.
11. Transfer pork to a slow cooker.
12. Add onion to skillet and cook and stir for 6 minutes.
13. Transfer onion to slow cooker.
14. Add pureed pepper mixture, remaining 2 1/2 cups broth, raisins, orange juice, and bay leaves to cooker.
15. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
16. Skim fat from cooking liquid.
17. Discard bay leaves.
18. Add chocolate, brown sugar, vinegar, and salt.
19. Stir until chocolate melts.
20. Serve stew with warm flour tortillas.

Attribution