PCC Chile Colorado recipe | PCC Community Markets

Ingredients

• 1/4 cup brown rice flour
• 1 teaspoon ground cumin
• 2 teaspoons chili powder
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 pounds boneless pork shoulder, fat trimmed and meat cut into 1-inch cubes
• 1/2 cup plus 2 tablespoons olive oil, divided
• 1 1/2 yellow onions, diced
• 3/4 cup Ancho Sauce
• 1/2 cup canned diced green chiles
• 2 tablespoons minced garlic
• 1/2 cup chopped cilantro
• 2 cups chicken stock
• 2 teaspoons cider vinegar
• 3/4 cup water
• 1/2 cup tomato sauce
• 2 teaspoons dried oregano