Chancho a la Chilena

Description
This recipe is for 4 serves.

Ingredients

 * 1/4 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
 * 1/2 teaspoon oregano
 * 1/2 teaspoon thyme
 * 1/4 teaspoon ground cumin
 * salt, freshly Ground Pepper
 * 1/2 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.