Ingredients
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
Preparation
Grind coriander, cumin and allspice. Cut pork loin into 2 1/2" slices. Brown pork in nonstick skillet with a little olive oil. Remove pork. Add onion sauté for 4 minutes add garlic, celery and quince and continue sautéing for 4 minutes. Add ground spices and cinnamon sticks, stir and then add chicken stock. Add pork, any pork juices and chilies. Cover and cook for 2 ½ hours. Remove lid, breakup pork into smaller pieces. Continue cooking until almost all of the liquid has evaporated.
