Puerco al Coloradito

First time we've done this from scratch instead of starting with leftover Coloradito sauce. Got the pork tri-tip from Lunardi's again--it's the perfect cut for this dish.

Ingredients:

• Pork tri-tip, cut into rough slices & seasoned w/salt & pepper


• 1 strip bacon, diced


• 2 jalapeno peppers, diced


• 1/2 onion, diced


• Garlic, minced


• Cilantro, chopped


• Veal stock


• Posole (just a little)


• New mex and guajillo peppers, reconstituted & peeled


• Canned pinquito beans, drained


• 1/2 Can of tomatoes, chopped


• Thyme, Oregano, Cumin, Ground Clove, True Cinammon, Cocoa powder (and salt, pepper, & crystal sauce to taste, of course)


• Honey


• White wine

Process:

1. Blenderize the chile flesh w/2 cups stock


2. Saute pork in pressure cooker with bacon (don't over-brown, do in batches if needed)


3. Add chile sauce, chopped tomatoes, posole, crystal sauce, and aromatics (onion, garlic, thyme, oregano, cumin, clove, cinammon, cocoa) to pressure cooker


4. Pressure cook for 30+ mins (until meat is shreddable)


5. Plate meat & keep warm


6. Return sauce to blender and process until smooth. (Cover blender with parchment with a couple holes & a towel.)


7. Return sauce to pan, whisk in some ground chimayo chile, if needed


8. Season to taste and reduce to desired consistency


9. Finish with honey, serve over meat, and garnish with cilantro

Wine:

1. Hansen 2005 Viognier--not subtle, but a good apertif


2. Up-A-Ritas w/the food (Casadores tequila, hangar one mandarin, orange bitters, lemon juice, splenda)