Post by Baking_Bud on Jan 18, 2003 18:40:33 GMT -6
8 dried red chiles (or to your desired spice taste)
2 Tbsp. vegetable oil
2 - 3 pounds pork loin cut into 1-inch pieces
1 large onion, chopped
2 cloves garlic, minced
4 cups beef broth
2 red potatoes, diced
2 tomatoes, diced
2 carrots, diced
2 Tbsp. brown sugar
1 tsp. cinnamon
1/2 tsp. ground cloves
2 Tbsp. apple cider vinegar
Directions: Place chiles in warm water for 10 - 15 minutes. Meanwhile, heat oil in a large skillet and brown pork with onion and garlic. After chilies have been sitting in the water until softened, remove tips and seeds. Chop the chilies. Place beef broth in a blender and add red chilies. Puree broth and chilies in the blender. Place beef broth in a large pot or a crock-pot followed by browned pork, onions and garlic. Add potatoes, tomatoes, carrots, brown sugar, cinnamon, cloves and vinegar. Cook for several hours until potatoes are tender. This stew is somewhat spicy. If you do not like your food hot, reduce the number of red chiles that you use in the stew.