Pueblo Indian Pork Roast
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INGREDIENTS 1/4 cup vegetable oil
1-1/2 cups chopped onion
3 cloves garlic, minced
4 dried juniper berries, crushed
1/2 teaspoon crushed coriander seed
1 bay leaf
4 large ripe tomatoes, quartered, seeded
1-1/4 cups water
2/3 cup cider vinegar
1/2 cup honey
1 tablespoon ground New Mexican red chile
1 dried medium-hot New Mexican red chile, crushed
2 teaspoons salt
1-ounce square unsweetened chocolate, grated
4 to 5 pound pork rib roastHeat oil in a large heavy saucepan and sauté onions over medium heat until soft. Add garlic, juniper berries, coriander seed and bay leaf and sauté for 2 to 3 minutes longer.
Add tomatoes, water, vinegar, honey, ground and crushed chile and salt. Simmer, covered, 30 minutes. Add chocolate and simmer, uncovered, for 20 to 30 minutes, until fairly thick.
Preheat oven to 350 degrees.
Place roast fat side up in a roasting pan and baste generously with the sauce. Roast for about 3 hours, basting occasionally with sauce and pan drippings. Let roast sit for 10 minutes in a warm place before carving. Slice and spoon additional sauce over each portion.
Makes 6 servings