Categories: dinner, nondairy

Ingredients

• 8 ancho chiles, wiped clean
• 1/2 cup cider vinegar
• 2 cups water
• 2 small onions, chopped
• 5 cloves garlic, chopped
• 1 tablespoon ground cumin
• 1 cup chicken stock
• 1/2 cup orange juice
• 2 tablespoons brown sugar
• 2 tablespoons tomato paste
• 1 tablespoon all-purpose flour
• 3 pounds lean pork meat, chopped into bite-sized pieces
• Salt and black pepper

Directions

1. On a hot cast-iron skillet, toast the anchos until they begin to dance on the skillet and bubble

2. Be sure to turn them often so they do not burn

3. Transfer them to a pot and add vinegar and water

4. Bring to a boil and then simmer for 20 minutes

5. In the meantime, toss the onion, garlic, and chicken stock into the slow cooker

6. In a small bowl stir together the orange juice, brown sugar, tomato paste, and flouf, and add to the slow cooker

7. After the anchos are sufficietnly softened, transfer the chiles and one cup of the liquid to a blender

8. Blend until the chiles and liquid form a thick paste

9. Stir the paste into the slow cooker

10. Add the pork and stir to ensure that all of the meat is covered with sauce

11. Cover and cook on low for 6 to 8 hours

12. Add salt and pepper to taste

13. and serve with warm torillas and an assortment of your favorite fixings

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