Chancho a la Chilena

Description

 * This recipe is for 4 servings

Ingredients

 * ¼ cup vegetable oil
 * 4 pounds boneless pork loin
 * 2 medium onions, sliced
 * 2 cloves garlic, chopped
 * 1 carrot, scraped and sliced
 * 1 stalk celery, cut into 1-inch pieces
 * 1 bay leaf
 * ½ teaspoon oregano
 * ½ teaspoon thyme
 * ¼ teaspoon ground cumin
 * salt, freshly ground pepper
 * ½ cup red wine vinegar

Directions

 * 1) Heat the oil in a large flameproof casserole and brown the meat lightly all over.
 * 2) Add all the other ingredients to the casserole with enough water to cover.
 * 3) Bring to a boil, cover, reduce the heat, and simmer gently until the meat is tender, about 3 hours.
 * 4) Allow the meat to cool completely in the stock, then remove to a serving platter.
 * 5) Reserve the stock for another use.
 * 6) Serve the pork sliced with Salsa de Aji Colorado (red pepper sauce).
 * 7) In Chile the pork slices would be covered with the sauce.
 * 8) But since it can be quite incendiary if the peppers used are very hot, it is wiser to test one's palate with a little at a time.