Pueblo Indian Pork Roast - cooking recipe

Ingredients

1/4 cup vegetable oil
1 1/2 cups onions, chopped
3 garlic cloves, minced
4 dried juniper berries, crushed
1/2 teaspoon coriander seed, crushed
1 bay leaf
4 large ripe tomatoes, quartered and seeded
1 1/4 cups water
2/3 cup cider vinegar
1/2 cup honey
1 tablespoon ground New Mexico red chili
1 medium-hot dried New Mexico chile, crushed
2 teaspoons salt
1 ounce unsweetened chocolate square, grated
5 lbs pork rib roast

Preparation

Heat oil in a large heavy saucepan and saute onions in it over medium heat until soft.
Add garlic, juniper berries, coriander seed and bay leaf and saute for 2 to 3 minutes longer.
Add tomatoes, water,vinegar, honey, ground and crushed chile and salt.
Simmer, covered, for 30 minutes.
Add chocolate and simmer, uncovered, for 20 to 30 minutes, until fairly thick.
Preheat oven to 350 degrees Farenheit.
Place roast fat side up in a roasting pan and baste generously with the sauce.
Roast for about 3 hours, basting occasionally with sauce and pan drippings.
Let roast sit for 10 minutes in a warm place before carving.
Slice and spoon additional sauce over each portion.