Lunch Specials

This recipe is one of the favorite Mexican dishes I served.  It is savory with plenty of heat and the meat is fork tender.   I served the meat as an entree with spanish rice and pico de gallo and served soft tortillas on the side so people could wrap everything up.  It's even better the next day. 

Recipe By     : Sitara
Serving Size  : 10   Preparation Time :3:00
Categories    : Luncheon      Main Dishes
                Mexican             Pork

  Amount  Measure       Ingredient -- Preparation Method
--------       ------------      --------------------------------
   5               lbs              pork butt -- boneless
   1               lg                onion -- chopped
   2               lg                tomatoes -- chopped
   2             cups             tomato juice
   2             cups             chicken broth
   2            tbsps            brown sugar -- packed
   1              lg                ancho chili -- dried
   1            tbsp              chipotle chili -- (canned) chopped, with a bit of the adobo sauce.

1. Remove stem and seeds from dried chili and discard.  Tear dried chili into pieces
and add to pot along with all the other ingredients.

2.  Bring to a boil and then simmer for about 2-3 hours till meat is very almost fall apart tender.

3.  Transfer meat to roasting pan and brown in 350 oven (about 20 minutes).

While meat is browning, skim fat from juices and boil to reduce to about half..
Very carefully, puree the cooking liquid in the blender till smooth. 
Use great caution when blending hot ingredients. 
Put a towell over the blender lid and hold it tight to prevent splashing.

Tear the pork into large chunks and add back to mole.