PORK ADOBO
Serves 6.
Note: This needs to marinate in advance of cooking. From "The All-New, All-Purpose Joy of Cooking." Cost per serving: $1.88 using wine; $1.77 using vinegar.
• 4 dried ancho or dried New Mexico chile peppers
• Boiling water to cover chiles
• 1/3 to 1/2 c. Italian or Portuguese red wine, or 1/3 c. cider vinegar
• 4 garlic cloves, peeled
• 1 tsp. salt
• 1 tsp. cumin seeds
• 1/2 tsp. dried oregano
• 1/2 tsp. black pepper, freshly ground
• 1/4 tsp. ground coriander
• Pinch of ground cinnamon
• 3-lb. pork shoulder roast, trimmed of fat and cut in 2-in. cubes
• 2 tbsp. vegetable oil
• 1 c. onion, chopped coarsely
• 11/2 c. peeled, seeded and chopped fresh tomatoes, or about 15 oz. canned tomatoes and their juice
Directions
Cover the chile peppers with boiling water and soak for 20 minutes. Drain the chili peppers and reserve 1/4 cup of the soaking water. Remove chile stems and seeds and put in a food processor or blender with the reserved soaking water.
Add 1/3 c. wine or vinegar, garlic cloves, salt, cumin seeds, oregano, black pepper, coriander and cinnamon and process to a smooth paste. Place in a large bowl, add the pork and toss to coat. Cover with plastic wrap and refrigerate at least 12 hours and up to three days, turning occasionally.
Heat 2 tablespoons oil in a large, heavy Dutch oven or similar pan, add 1 cup chopped onions and cover and cook about 5 minutes over medium heat, stirring often, until the onions are softened but not browned. Reduce the heat, add the pork, with all the marinade, and the tomatoes, add an additional splash of wine, if using, cover and simmer 11/2 to 2 hours, until the pork is tender.
Remove the pork and keep warm. Spoon off fat, increase the heat and boil the sauce until it thickens. Adjust the seasonings. Pour over the pork and stir to coat. Serve with rice or warmed flour or rice tortillas.
Nutrition information per serving:
Calories410Fat...........................24 gSodium460 mg
Carbohydrates11 gSaturated fat7 gCalcium..............37 mg
Protein36 gCholesterol100 mgDietary fiber4 g
Diabetic exchanges per serving: 2 vegetable, 41/2 medium-fat meat.
