Pork in Adobo Sauce

Ingredients

• 4 pasilla chiles, seeds and stems removed

• 4 dried red New Mexican chiles, seeds and stems removed

• 2 pounds pork from a roast or chops, cut in 1-inch cubes

• 2 medium onions, chopped

• 3 cloves garlic, chopped

• Water to cover

• ½ teaspoon dried Mexican oregano, crushed

• ½ teaspoon ground cumin

• 2 tablespoons red wine vinegar

• 3 tablespoons vegetable oil

• Salt and pepper to taste

Instructions

In a pot, cover the pasilla and New Mexican chiles with water and simmer for 15 minutes or until soft. Drain.

Cover the pork, half the onions, and half the garlic with water. Bring to a boil, reduce the heat, cover and simmer until the meat is tender, about 1 ½ hours. Remove the pork, strain the stock, and reserve both. Discard the onions and garlic.

Place the chiles, remaining onions and garlic, oregano, cumin, and vinegar in a blender and puree until you have a smooth paste. Add some of the stock if necessary.

In a large saucepan, saute the chile paste in the oil, stirring constantly for 5 minutes. Thin the mixture with 1 ½ cups of the reserved stock, add the reserved pork, and simmer over low heat for 30 minutes. The sauce should be very thick.