Carne Adovado - cooking recipe

Ingredients

4 lbs boneless pork shoulder or 4 lbs pork butt, cut into 1-inch cubes
1 1/2 medium onions, chopped medium
2 garlic cloves, minced
1/2 teaspoon dried oregano
1 1/2 teaspoons cilantro
4 hot new mexico peppers, I like Barkers, roasted, peeled and deseeded, chopped medium
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 tablespoon honey
2 tablespoons sherry wine vinegar
1 cup chicken stock, as needed

Preparation

Place everything except the stock and the pork in a blender or processor and puree. Add stock as needed to make a thick sauce.
Marinate the pork at least 24 hours, or up to 48 hours (refrigerated).
Preheat oven to 325\u00b0.
Place pork in a roasting pan, and bake for about 3 1/2 hours, or until tender.