Ingredients:
2 Pounds Boneless Pork
5 Cups Water Or Vegetable Broth
1/2 Cup Vegetable Oil
4 Dried Ancho Chili
1 Small Onion
1/2 Teaspoon Ground Cumin
3/4 Tablespoon Oregano
4 Cloves Garlic, Minced
1 Teaspoon Cayenne Pepper
1 Teaspoon Table Salt
Information:
Serving Size 6
295 Calories Per Serving
10 Grams Of Fat
Cooking Directions:
In a large slow cooker add the pork and all the water or broth. Cook on high for 2 hours. During the last few minutes, spoon out enough water or broth to cover the chili peppers in a small mixing bowl. Let the water soften the chili peppers, then remove the seeds and stems. Once pork is done, save 1 cup of liquid and discard the rest. Pull the pork out and set aside. In a large skillet heat the oil on medium high heat, add the onion and cool until glazed but crunchy. Remove onions once done and set aside. In a food processor or blender add the chili peppers, onions, reserved 1 cup of liquid, cumin, oregano, garlic, cayenne pepper and a dash of salt and pepper all until you reach a consistent paste. Place the Pork into the skillet, top with the paste and simmer for 10-12 minutes. Sauce will thicken upon heating and stirring.
