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 ==
# Heat the oil in a large flameproof casserole and brown the meat lightly all over.
# Add all the other ingredients to the casserole with enough water to cover.
# Bring to a boil, cover, reduce the heat, and simmer gently until the meat is tender, about 3 hours.
# Allow the meat to cool completely in the stock, then remove to a serving platter.
# Reserve the stock for another use.
# Serve the pork sliced with Salsa de Aji Colorado (red pepper sauce).
# In Chile the pork slices would be covered with the sauce.
# 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.
Category:Chilean Meat Dishes
Category:Carrot Recipes
Category:Garlic Recipes
Category:Celery Recipes
Category:Pork loin Recipes
Category:Red wine vinegar Recipes
Category:Onion Recipes