Serves: 4
Total Calories: 826
1. Put the meat in a large saucepan and barely cover with water. Add 1/2 teaspoon of the salt. Bring to a boil, skimming the foam as needed then reduce heat to low and simmer until tender, about 45 minutes. Drain the broth into a container and reserve. Reserve the meat off heat, covered, in the pan.
2. Meanwhile, in a dry skillet over medium heat, toast the chiles, turning and pressing with a spatula, until fragrant, about 20 seconds. Cut the chiles open and remove the seeds. Put the chiles in a bowl of hot water and soak for 20 to 25 minutes.
3. Meanwhile, heat the oil in a large nonstick skillet. Add the onion and cook, stirring, until it starts to brown, about 5 minutes. Add the garlic, tomatoes, oregano, marjoram, cinnamon, cloves, and the remaining salt. Cook, stirring, until the tomatoes are bubbling, 3 to 4 minutes. Transfer to a blender.
4. Drain the chiles and add to the blender. Discard the liquid. To the blender, add 3/4 cup of reserved pork broth, pineapple juice and vinegar. Purée until very smooth.
5. Add the sauce to the pork and stir. Bring to a boil, stirring, then reduce the heat to low. Add the brown sugar and chocolate. Cook, stirring, until the chocolate melts, about 5 minutes. Cover and simmer the stew, stirring frequently to prevent sticking on the bottom, 20 minutes to blend the flavors. Adjust seasoning. The sauce should be thick enough to coat the meat. If too thick, add a little more of the pork broth. (Leftover broth can be frozen.) Serve the pork and sauce hot on serving plates with rice.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Wedding Pork in Red Chile Sauce recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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