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Prep Time: 120 Minutes Cook Time: 120 Minutes |
Ready In: 240 Minutes Servings: 6 |
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Deep rich flavor, a must over rice. Leftover chili sauce is great with chicken. Ingredients:
3 lbs pork loin, rough cut into 1/2 inch chunks |
1/2 cup flour |
1/2 cup extra virgin olive oil |
2 large sweet onions, thin sliced |
2 large roasted red peppers, peeled and chopped |
4 large dried ancho chiles, stemmed and seeded soaked in hot water to cover for at least two hours (throw the chilies and the soaking liquid in a blender and process smooth) |
2 jalapeno peppers, stemmed seeded and finely chopped |
3 ounces unsweetened dark chocolate |
1/4 teaspoon cinnamon |
1/2 teaspoon cumin |
2 tablespoons chili powder |
plenty spice essence |
6 rough chopped garlic cloves |
4 cups good beef stock or 4 cups veal stock, brought to a simmer on the stove while you cook the rest |
salt and pepper |
Directions:
1. In a heavy Dutch oven, on medium-high heat sauté the onion, red pepper, and jalapeño until they are all well caramelized.
2. Throw in the garlic and the spices then cook for another couple of minutes then set off the heat.
3. Season the pork with salt, fresh ground pepper and plenty of essence.
4. Dredge the seasoned pork in the flour.
5. Set the pot back on the flame.
6. When it reaches full heat, throw in the coated pork with all the flour.
7. Cook the mixture until the pork starts to render, the meat begins to brown, and the flour and oil have created a nice rich roux.
8. Add the chocolate and stir until it melts.
9. Stir the hot stock into the pork mixture stirring all the while, then add the chili puree.
10. Adjust seasoning (will need salt).
11. Simmer until the pork is very tender and the smoky.
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