View source for Chancho a la Chilena

== Description ==
[[Image:Arrolla.jpg|300px|thumb|Chancho a la Chilena]]
* This recipe is for 4 servings

== Ingredients ==
* ¼ cup [[vegetable oil]]
* 4 pounds boneless [[pork loin]]
* 2 medium [[onion]]s, sliced
* 2 cloves [[garlic]], chopped
* 1 [[carrot]], scraped and sliced
* 1 stalk [[celery]], cut into 1-inch pieces
* 1 [[bay leaf|bay leaf]]
* ½ teaspoon [[oregano]]
* ½ teaspoon [[thyme]]
* ¼ teaspoon ground [[cumin]]
* [[salt]], freshly ground [[pepper]]
* ½ cup [[red wine vinegar]]
		
== Procedures ==
# Heat the [[oil]] in a large flameproof casserole and brown the meat lightly all over.
# Add all the other ingredients to the casserole with enough [[water]] to cover.
# Bring to a boil, cover, reduce the heat, and simmer gently until the meat is tender, about 3 hours.
# Allow the meat to cool completely in the stock, then remove to a serving platter.
# Reserve the stock for another use.
# Serve the [[pork]] sliced with [[Hot Aji Salsa|Salsa de Aji Colorado]] (red pepper sauce).
# In Chile the [[pork]] slices would be covered with the sauce.
# But since it can be quite incendiary if the [[peppers]] used are very hot, it is wiser to test one's palate with a little at a time.

[[Category:Chilean cuisine]]
[[Category:Meat Recipes]]
[[Category:Carrot Recipes]]
[[Category:Garlic Recipes]]
[[Category:Celery Recipes]]
[[Category:Meat Recipes]]
[[Category:Pork loin Recipes]]
[[Category:Red wine vinegar Recipes]]
[[Category:Onion Recipes]]