This recipe is similar to a feast day one for Native Americans of the Pueblo tribe. Pueblo Indians primarily live in northeastern Arizona and northwestern New Mexico. This recipe calls for a New Mexican red chili pepper to lend depth of flavor and mild heat. The key to this tender dish is cooking the roast over medium low heat for several hours. Basting it often with the complex sauce gives it a southwestern flavor profile.
Recipe Servings: 6
Prep Time
10 minutes
Cook Time
4 hours 10 minutes
Total Time
4 hours 20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- ¼ cup vegetable oil
- 1½ cup chopped onion
- 3 garlic cloves, minced
- 4 dried juniper berries, crushed
- ½ tsp crushed coriander seed
- 1 bay leaf
- 4 ripe tomatoes, quartered and deseeded
- 1¼ cup water
- ⅔ cup apple cider vinegar
- ½ cup honey
- 1 Tbsp ground new mexican red chili pepper
- 1 dried medium-hot new mexican red chili pepper, crushed
- 2 tsp salt
- 1 oz square unsweetened chocolate, grated
- 4–5 lb pork rib roast
Directions
- Heat oil over medium heat in large heavy pan and then add onions. Cook until soft.
- Add garlic, juniper berries, coriander, and bay leaf. Cook for 2–3 minutes.
- Add tomatoes, water, vinegar, honey, ground and crushed chiles, and salt.
- Simmer, covered, for 30 minutes.
- Add chocolate and simmer, uncovered, for 20–30 minutes until fairly thick.
- Preheat oven to 250°F.
- Place roast fat side up in roasting pan and baste generously with sauce.
- Roast about 3–4 hours, basting occasionally with sauce and pan drippings.
- Let roast sit 10 minutes in warm place before carving.
- Serve sliced pork with remaining sauce.
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