Mexican Pork Stew

You will need a slow cooker and a food prcessor for this recipe


1 link Chorizo sausage
1.5 cups chopped onion
4 dried Ancho chilies
1 tsp oil
2 cups chicken broth
1 tsp ground cloves
1 tsp ground cumin
1 Tbsp cider vinegar
3 cloves garlic
1 tbsp salt
1 tblsp sugar
1 28 oz can diced tomatoes (salt free)
2.5 lbs pork loin roast cut into bite sized pieces
2.5 cups potato
1.5 cups carrots sliced into coins
.5 cup frozen peas
.5 cup green olives

Chop chorizo sausage and onion and saute together
Mean while remove seeds and stems from dried peppers and break into flat pieces. Heat oil till very hot and blister the peppers in the oil (it will just take a few seconds). Put peppers in a large bowl and cover with tap water. Put a saucer on top to keep them submerged. Let those sit for about 20 minutes. Then in a food processor combine 3 cloves of roughly chopped garlic, teaspoon of cumin, teaspoon of ground cloves, 1 tbs. apple cider vinegar and black pepper. Add the rehydrated peppers and the water they were soaking in. Liquify in processor. Strain through a mesh strainer. Add the strained liquid to the frying pan that you blistered the peppers in and reduce on high heat until the consistency of tomato paste. Once it is reduced add the chicken broth and reduce on low heat for about 30 minutes more. It should be the consistency of thick tomato sauce. Add in salt and sugar. Cook the potatoes and carrots in a separate pots until just tender drain and set aside.
Cut pork into bite size pieces put in slow cooker. Add the can of tomatoes, the chorizo onion mixture and the sauce and cook on high for about 2.5 hours. Add the cooked potato and carrots and cook on low for about 2 more hours then add the frozen peas and green olives. Let the peas cook through and serve. Makes about 8 good sized portions.
8 Servings

Number of Servings: 8

Recipe submitted by SparkPeople user ANNIEPOTTER.