- 1/4 cup brown rice flour
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 pounds boneless pork shoulder, fat trimmed and meat cut into 1-inch cubes
- 1/2 cup plus 2 tablespoons olive oil, divided
- 1 1/2 yellow onions, diced
- 3/4 cup Ancho Sauce
- 1/2 cup canned diced green chiles
- 2 tablespoons minced garlic
- 1/2 cup chopped cilantro
- 2 cups chicken stock
- 2 teaspoons cider vinegar
- 3/4 cup water
- 1/2 cup tomato sauce
- 2 teaspoons dried oregano
Preheat oven to 350º F.
Combine flour, cumin, chili powder, salt and pepper. Toss pork in flour and shake off excess.
Pour 1/2 cup oil on two sheet pans and divide pork evenly between them. Roast in the oven for 30 minutes, or until brown. Cool.
In a large skillet, sauté =onions in 2 tablespoons hot oil for 2 minutes. Add Ancho Sauce and chiles and sauté 2 minutes more. Add garlic and cilantro and sauté briefly. Deglaze pan by adding a little of the chicken stock.
Add pork, all remaining stock, vinegar, water, tomato sauce and oregano. Cover and simmer for 1 1/2 hours over low heat, stirring occasionally. Adjust consistency with water if necessary.
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