Cooking Instructions
- 1
Season pork with half of the dried spices, except cinnamon.
- 2
Heat vegetable oil in a large pot. Add pork. Caramelize well on all sides. Remove pork and set aside.
- 3
Add veggies and remaining spices. Sweat for approximately 5-10 minutes, or until veggies start to become translucent.
- 4
Add chicken stock. Scrape the brown bits on the bottom. Add pork and veggies after all bits are encorporated into the stock.
- 5
Add pork, veggies, potatoes, and orange juice back to the pot. Add cinnamon and stir well.
- 6
Cover and simmer approximately one hour, or until potatoes and pork are tender.
- 7
Variations; Crema, cilantro, tequila, roasted bell peppers, shallots, red onion, cornstarch
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Le Cordon Bleu graduate. I've worked Frontera with Rick Bayless, Mediterranean, fine dining, deli, kosher, Italian, French, Cajun/Creole, Irish, Gastro pubs, Chinese, Seafood, Tapas, Hotel fine dining, wood fired pizzas, & Middle Eastern off the top of my head. I've done alot of random moonlighting just soaking up info and experience
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