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1
Tear chile pods into pieces, removing steam and reserving seeds.
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2
Place chile on baking sheet, preheat oven to 350 degrees.
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3
When oven is hot roast the chile for 10 minutes.
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4
Place the chile in blender container.
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5
Bring the chicken stock to a boil, add cider vinegar and pour over chile.
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6
Allow to sit for about 10 to 15 minutes to soften chile.
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7
Add orange juice contentrate, tomato paste, brown sugar and cumin.
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8
Blend into a smooth paste, add 1 tablespoon of the chile seeds and blend until smooth.
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9
Warm olive oil in skillet, add onions and garlic.
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10
Saute until onions begin to brown lightly then pour onions into crockpot.
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11
Toss the pork with 1 tablespoon of flour.
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12
In same skillet add pork cubes and brown stirring frequently.
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13
May need to brown the meat in batches to enusre even browning,.
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14
As meat is browned, transfer to crockpot.
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15
When all the meat has been browned, pour 1/2 cup water into skillet, bring to a boil and scrape up browned bits.
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16
Pour into crockpot along with chile sauce, stirring well.
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17
Cover and cook on low for 4 to 5 hours.
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18
Please note: This freezes well, freeze in a rigid container; defrost and heat through.
