Perisian-Mexican Slow Roasted Pork

• 4lbs pork loin
• 4 dried chihaucle chiles
• 4 dried aji amarillo
• 1 dried chile negro
• 4 quince peeled cut in 1/8 wedges
• 2 sticks cinnamon broken in 2
• 8 cloves
• 1T coriander seeds
• 1T cumin sseds
• 10 allspice berries
• 1 onion cut in 1/8 wedges
• 2 stalks celery
• 1/2 head of garlic peeled
• 4c chicken stock

1. Grind coriander, cumin and allspice.
2. Cut pork loin into 2 1/2" slices. Brown pork in nonstick skillet with a little olive oil. Remove pork.
3. Add onion saute for 4 minutes add garlic, celery and quince and continue sauteing for 4 minutes.
4. Add ground spices and cinnamon sticks, stir and then add chicken stock.
5. Add pork, any pork juices and chilies. Cover and cook for 2 1/2 hours. Remove lid, breakup pork into smaller pieces. Continue cooking until almost all of the liquid has evaporated.

pork loin, chihaucle chiles, amarillo, chile negro, wedges, cinnamon, cloves, t, cumin sseds, berries, onion, stalks celery, head of garlic, chicken stock

Taken from www.epicurious.com/recipes/member/views/perisian-mexican-slow-roasted-pork-50100368 (may not work)