Asado Rojo

1.5 lbs. Pork loin or shoulder 1/2 C. Apple Cider Vinegar

1 ea. White Onion, quartered 4 C. Water

3 cloves Garlic 2 Tbsp. Tomato Paste

6 ea. Chili Peppers, dehydrated Kosher salt - to taste

1/4 tsp. Bay Leaf powder

1 Tbsp. Mexican Spice Blend

Directions:

Cut the pork into large cubes and sear until lightly browned in a large pot that has a lid. Once browned, add 1 cup of water, put the lid on the pot, and simmer for 1 hour.

While the pork is simmering, roast the quartered onions and garlic cloves (smashed and peeled) until they are lightly charred on the onion's edges. Reserve. Now put 2 cups of water in a sauce pot, add the dehydrated chilis of your choice (I used some New Mexico, Guajillo, and Arbol chilis) and Bay leaf powder (or 2 Bay leaves). Bring to a boil, turn of the heat and let set for about 10 minutes. Add the roasted onions, garlic, and the chili pepper mixture, including the water from rehydrating the chili peppers, to a blender. Add Mexican Spice Blend and apple cider vinegar. Using caution with the hot liquid, blend until fairly smooth. Now push the liquid through a sieve; keep the liquid and discard the solids from the sieve. Reserve.

Once the pork has finished simmering, take the lid off and continue cooking until original liquid is gone and the pork will start to sizzle. Add the sauce, tomato paste, and 1 cup of water to the pork and simmer until the sauce thickens (5 minutes or more). Once the sauce is thick, add salt to your desired taste. I used about 1.5 teaspoons of Kosher salt. Serve with rice, tortillas, or even noodles! Enjoy!

Tips: Try using different chili peppers! Don't want to turn the oven on? Char the onions in a table-top air fryer.