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