Asian Braised Pork with Chilies and Ginger

Author

NuWave

Servings

6

Category

Main Dishes

Ingredients

• 3lbs pork shoulder, boneless, trimmed, cut into 2-inch-thick strips
• 4 whole dried ancho chilies, seeds and stems removed
• 2 whole dried pasilla chilies, seeds and stems removed
• 32oz can low-sodium chicken stock
• ½c raisins
• 1c frozen orange juice concentrate
• 1 can chipotle chilies canned in adobo
• 2T white vinegar
• 2T Asian fish sauce
• 2T vegetable oil
• 2 medium onions, sliced thin
• 6 medium garlic cloves, minced
• 2t dried oregano
• 1T ground cumin
• 3 bay leaves
• Kosher salt
• Cilantro, diced, onions, lime wedges (all optional)

Directions

1. Set to "sear" and add dried chilies. Sauté, stirring frequently until slightly darkened, or 2-5 minutes.
2. Add chicken stock, raisins, orange juice concentrate, chipotles in adobo, white vinegar, and fish sauce.
3. Bring up to a boil, and then reduce to a simmer, cooking until chilies are soft, about 15 minutes.
4. Using a stick blender, blend until smooth and pureed; set aside.
5. Pat dry the pork.
6. Set to "sear" and add oil. Heat until smoking.
7. Add pork and brown on all sides, about 8 min. Remove pork; set aside.
8. Add onions and garlic. Sauté, stirring frequently until onions and garlic are soft and are beginning to brown, about 10 minutes.
9. Add oregano and cumin, stirring constantly, about 30 seconds.
10. Add pureed chili mixture to cooker. Stir and scrape up any browned bits from the bottom.
11. Dice pork into 2-inch chunks and return meat to cooker. Add bay leaves.
12. Bring up to a boil and then reduce heat to a simmer, stirring occasionally.
13. Cover with glass lid. Set to "slow cook" and adjust for 2 hours.
14. When done, pork will break apart with a spoon and sauce will be thick. Season with salt to taste. Remove bay leaves.
15. Serve pork with corn tortillas, cilantro, diced onions, lime wedges, and queso fresco cheese (optional).