Carne Adovada

• 1/4 cup raisins
• 1/2 cup brewed coffee
• 4 lb boneless pork shoulder roast
• 1 tbs veg oil cut in 1 inch chunks
• 2 onions, chopped
• 1/4 cup flour
• 1/2 cup chili powder
• 1 tea oregano
• 1 tbs minced canned chipotles
• 6 cloves of garlic
• 2 1/2 cups chicken broth
• 1 lime: 1 tea zest, 1 tbs juice
• 1/4 cup fresh cilantro

1. 1. Adjust oven rack to low and heat to 350 degrees. Combine raisins and coffee ina bowl wrap tightly with plastic wrap and microwave 1-3 minutes. Let stand 5 minutes. Raisins should plump.
2. 2. Pat pork dry and season with salt and pepper. Heat 1 tbs oil in dutch oven over medium until screamin hot. Brown half the meat for about 10 minutes and repeat.
3. 3. For the sauce pour off fat and add 1 tbs of it back into the pan. Add onions and cook until soft. Add flour, chili poweder, organo, chiptle, garlic. Cook until fragrant, about 1 minute. Add broth and raisin mixture scraping bottom of the pan and bring to a boil. Then blend sauce in batches.
4. 4. Put the pork and the sauce into the pot and cover. Cook in oven til pork is tender. Skim off fat from sauce and add cilantro lime juice and zest. Season to taste.

raisins, coffee, pork shoulder roast, oil, onions, flour, chili powder, oregano, chipotles, garlic, chicken broth, lime, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/carne-adovada-50049803 (may not work)