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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Chili Nation; Jane and Michael Stern
Servings: 6
2 pounds pork loin
4 dried chipotle chiles
2 dried ancho chiles
1 cup crushed tomatoes
½ cup chopped onions
¼ cup vegetable oil
½ cup cider vinegar
1 teaspoon ground cumin
1 tablespoon worcestershire sauce
1 tablespoon sugar
Preheat oven to 350°. Sprinkle salt and pepper over pork loin. Place pork in a baking pan and roast for 1 hour, until cooked through. When cool enough to handle, tear the meat into bite-sized shreds and set aside. Put the chiles in a large heatproof bowl and cover with boiling water. Let stand 30 minutes, until soft; then seed and stem them. In a food processor, purée the chiles with the tomatoes; set aside. In a large pot, sauté the onion in hot oil. When the onion begins to soften, add in the shredded pork, tossing and stirring it in the hot oil. While tossing, drizzle in the vinegar. Add in the chile purée, cumin, Worcestershire sauce, and sugar. Decrease heat and simmer 5 minutes.
Serve with cornbread.