- 3 dried Ancho peppers, seeded and torn into pieces
- 3 dried Guajillo peppers, seeded and torn into pieces
- 2 dried Pasilla peppers, seeded and torn into pieces
- 2 poblano peppers
- 2 cubanel peppers
- 4 cloves garlic
- 1 tsp cinnamon
- 1 tsp oregano
- 1/2 tsp cloves
- 1 tsp cumin
- 2 bay leaves
- 3 cups vegetable broth (low sodium)
- 2 – 3 lbs boneless pork shoulder cut into cubes
- 1 cup chopped onion
- 1/2 cup orange juice
- 1 ounce Mexican chocolate – grated
- 2 tsps brown sugar
- 2 tsp cider vinegar
- 1/2 tsp salt
Combine the peppers in a small bowl and pour boiling water over them, enough to cover. Let stand 20 minutes, drain peppers.
In a skillet brown the pork and transfer to the slow-cooker. Brown onion before adding it to the slow-cooker.
In a food processor combine the pepper mixture, garlic, cinnamon, oregano, cloves and cumin, and 1 cup broth. Pour on top of the pork. Add the rest of the broth, orange juice and bay leaves.
Cover and slow-cook on low for 6 to 8 hours (or high for 3 to 4 hours).
Add chocolate, brown sugar, vinegar and salt and cook on low for about 1/2 hour more.
** recipe revised from “Mexican Pork and Chili Stew” Creative Slow Cooker recipes magazine – 2011