Pork Adobada (in the slow cooker)
3 lbs pork loin
1 medium onion, chopped
5 garlic cloves, chopped
6 Anaheim dried red chilies, seeded (reserve seeds)
4 pasilla chilies, seeded (reserve seeds)
1½ cup chicken stock (more if needed)
1/2 cup cider vinegar
4 tablespoons bitter orange
4 tablespoons brown sugar
2 tablespoons tomato paste
1 tablespoon ground cumin
2 teaspoons olive oil
1 tablespoon flour
salt and pepper, to taste
Place the dried chiles in a food processor or blender. In a medium pot, bring chicken stock to a boil. Add the cider vinegar and stir. Pour into food processor.
Allow to soak for about 10 minutes, then add orange juice concentrate, tomato paste and brown sugar. Pulse into a smooth paste, then add 1 tablespoon of the chile seeds and blend until smooth. Add more broth if paste is too think to pour. In a large sauce pan, heat the oil. Then add the onions and garlic and sauté until onions begin to brown. Pour into slow cooker. Rub salt and pepper all over roast and then coat with flour. Using the same saucepan as the onions, add pork loin and brown evenly, rotating the meat occasionally. Once browned, add to slow cooker. Then, pour 1/2 cup water into skillet, bring to a boil and scrape up browned bits.
Pour into the slow cooker along with the chile sauce, stirring well. Cover and cook on low for 5 to 6 hours. Pull apart with fork before serving.
We used this to make truly awesome burritos with cilantro-lime rice, black beans, salsa, sharp cheddar and sour cream. We actually made it on a Saturday, each had a burrito then invited friends over Monday (4 more burritos eaten) and we still had plenty to freeze for a later date.