This is not looking bad at all. It looks tasty
Can you share me the recipe.
Here ya go...
For the pork:
• 2 1/2 pounds pork loin roast, cubed
• 3 tbsp olive oil
For the sauce:
• 3 tbsp butter
• 1 large onion, chopped
• 2 cloves garlic, chopped
• 3 tbsp flour
• 2 tbsp chili powder
• 2 1/2 cups chicken broth
• 1 tsp cumin
• 1/2 tsp dried ground coriander,
• 1 tsp Mexican oregano, or regular
• 1 tbsp molasses
• 2 tbsp cider vinegar
1: Season the pork with salt and pepper to taste. Heat the olive oil in a large skillet over medium-high heat. When the oil is simmering, add the pork pieces in a single layer, working in batches if necessary and brown on two sides. When done, move meat to a plate
2: Put a large pot over medium heat. Add the butter. Once the butter has melted and the bubbling has significantly slowed down, add the onions.
Cook about 5 minutes, stirring often until the onions start to soften, .
3: Add the garlic and sauté about 1 minute until it becomes fragrant,
4: Add the flour and stir about 2 minutes, until the raw flour smell dissipates and a paste starts to form.
5: Add the chili powder, then slowly add in the chicken broth, mixing constantly until it starts to thicken. Add in the cumin, coriander, and oregano, cooking about 1 minute until the flavors are well blended.
6: Remove the pot from the heat and stir in the browned meat. Let the pork marinate in the sauce for at least 2 hours or up to overnight.
7: Preheat the oven to 350 degrees F. Cook for about 2-2 1/2 hours or until the pork is very tender.
8: Remove the pot, stir in the molasses and vinegar and let it steep into the mixture for about 15 minutes.
Serve with rice or other noodles or pasta.
