This recipe produces a rich chile sauce and the meat is falling apart tender. Serve with warm tortillas, grated cheese and shredded lettuce for a mexican taste sensation.
Tear chile pods into pieces, removing steam 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.
Saute until onions begin to brown lightly then pour onions into crockpot.
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 enusre even browning,.
As meat is browned, transfer to crockpot.
When all the meat has been browned, pour 1/2 cup water into skillet, bring to a boil and scrape up browned bits.
Pour into crockpot along with chile sauce, stirring well.
Cover and cook on low for 4 to 5 hours.
Please note: This freezes well, freeze in a rigid container; defrost and heat through.
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