Red Chile Sauce & Carne Adovada
In a saucepan, saute the onion in olive oil over medium-low heat until translucent. Add the garlic and cook for 1-2 minutes, then add the rest of the ingredients except the pork and simmer on low for 40 minutes, stirring occasionally. Let cool slightly and puree. Spread the cubed pork stew meat in a casserole dish and pour the red chile sauce through a strainer over the meat; let marinate overnight in the fridge. Pour in a crock pot and cover completely with water about two inches over the meat and sauce. Cook on low for 4 to 5 hours, until the pork is falling-apart tender.