Pork Adobada - cooking recipe

Ingredients

8 ancho chilies, wiped clean
1/2 cup cider vinegar
2 cups water
2 small onions, chopped
5 garlic cloves, chopped
1 tablespoon cumin
1 cup chicken stock
1/2 cup orange juice
2 tablespoons brown sugar
2 tablespoons tomato paste
1 tablespoon flour
3 lbs lean pork, cut into bite sized pieces
salt and pepper

Preparation

In a hot skillet (cast iron if you have it), toast the chiles until they begin to dance around on the skillet and bubble. Turn them often so they don't burn.
Transfer to a saucepan, add vinegar and water, and bring to a boil. Simmer for 20 minutes.
While the chiles are boiling, put the onion, garlic and chicken stock in the slow cooker.
In a small bowl, mix together the orange juice, brown sugar, tomato paste and flour. Add to the slow cooker.
When the chiles are softened, place in a blender with 1 cup of the liquid. Blend until it forms a thick paste. Stir this paste into the slow cooker.
Add the pork and stir well. Cover and cook on low for 6-8 hours. Add salt and pepper to taste and serve with warm tortillas.