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Pork loin rough flour extra-virgin olive oil sweet onions red peppers chilies peppers chocolate cinnamon cumin chili powder garlic good beef salt
Viewed: 34 - Published at: 8 years agoIngredients
- 3 lbs. Pork loin rough cut into 1/2" chunks.
- 1/2 cup flour
- 1/2 cup extra virgin olive oil
- Two large sweet onions thin sliced
- Two large roasted red peppers peeled and chopped
- Two large dried Ancho chilies stemmed and seeded soaked in hot water to cover for at least two hours. Throw the chilies and the soaking liquid in a blender and process smooth.
- Two jalapeno peppers stemmed, seeded and finely chopped
- 3 ounces dark unsweetened chocolate
- 1/4 teaspoon cinnamon
- 1/2 teaspoon cumin
- 2 tablespoons chili powder
- Plenty of Essence
- 6 large cloves rough chopped garlic
- four cups good beef or veal stock brought to a simmer on the stove while you cook the rest.
- Salt and Pepper
Method
- In a heavy Dutch oven, on medium-high heat saute the onion, red pepper, and jalapeno until they are all well caramelized.
- Throw in the garlic and the spices then cook for another couple of min.
- set off the heat.
- Season the pork with salt, fresh ground pepper and plenty of essence.
- dredge the seasoned pork in the flour.
- Set the pot back on the flame.
- When it reaches full heat, throw in the coated pork with all the flour.
- Cook the mixture until the pork starts to render, the meat begins to brown, and the flour and oil have created a nice rich roux.
- add the chocolate and stir until it melts.
- Stir the hot stock into the pork mixture stirring all the while, then add the chili puree.
- Adjust seasoning (will need salt).
- Simmer until the pork is very tender and the Smokey gravy is thick and silky.
- Serve over lots of rice with hot fresh tortillas and good Mexican beer
- It's the food of Love!
- A viewer, who may not be a professional cook, provided this recipe.
- The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
