Ancho - Braised Pork

• 1 12 lbs boneless pork chops, cut into 3/4 inch cubes
• 3 cups water
• 1 cup chopped onion
• 12 tablespoon dried oregano
• 12 tablespoon dried thyme
• 2 cloves garlic, minced
• 14 teaspoon peppercorn
• 1 bay leaf
• 1 12 teaspoons dried ancho chile powder
• 2 tablespoons white vinegar or 2 tablespoons cider vinegar
• 12 teaspoon ground cumin
• 14 teaspoon ground cloves
• 2 tablespoons sugar
• 12 teaspoon salt
• 2 tablespoons chopped fresh cilantro

1. In a large saucepan, combine the pork, 3 cups water, onion, oregano, thyme, garlic, peppercorns and bay leaf; bring to a boil then reduce heat to low.
2. Simmer, covered, for 45 minutes or until the pork is tender.
3. Discard the bay leaf and drain the pork, reserving 1 cup of the liquid (with onions, etc.)
4. Return the reserved liquid to the pan with the pork and add the ancho chile powder, vinegar, cumin, cloves, sugar and salt.
5. Simmer for 30 minutes more or until flavors are blended; serve with rice and top with fresh chopped cilantro.

pork chops, water, onion, oregano, thyme, garlic, peppercorn, bay leaf, chile powder, white vinegar, ground cumin, ground cloves, sugar, salt, fresh cilantro

Taken from www.food.com/recipe/ancho-braised-pork-107583 (may not work)