INGREDIENTS

INSTRUCTIONS

Soak the chiles in the hot water until softened, carefully remove seeds,
and puree until smooth. Preheat oven to 425 degrees. In a saucepan over
medium heat combine the pureed ancho chili, ketchup, honey, vinegar,
Worcestershire, black pepper, ground cumin and garlic. Bring the
ingredients to a simmer and allow to cook for 20 minutes before removing
from the heat. Add the bourbon to the finished glaze and allow to cool.
Season the roast with salt and pepper, put the roast into a roasting pan
and brush with the ancho marinade. Place the roasting pan into the oven and
cook for 20 minutes before turning the heat down to 350 degrees. Brush the
roast at frequent intervals during the cooking process to keep the roast
moist as well as perfumed with the spice mixture. Add the roughly cut
vegetables, and continue to cook until the roast reaches an internal
temperature of 150 degrees, about 1 1/2 to 2 hours. Remove the roast from
the pan and allow to stand for 20 minutes before carving. While the roast
is resting make a pan gravy. Pour off all of the rendered pork fat
reserving 3 tablespoons, leave the rough cut vegetables in the pan, and
place the roasting pan on the stove top. Turn the burner on underneath the
roasting pan and keep the vegetables hot. Carefully deglaze the pan by
adding the wine and allowing most of the liquid to cook off before adding
the hot chicken broth. Reduce the heat to a simmer. Meanwhile in a small
saucepan combine the 3 tablespoons of pork fat with the flour and cook
gently to make a light-brown roux , cooking about 3 to 4 minutes. Using a
wire whisk add the roux to the simmering stock and whip the ingredient
together to avoid lumping. Add any remaining marinade to the gravy and cook
for 5 minutes before straining through a fine mesh strainer. Serve the
roast, by carving at the table, with ancho gravy on the side. This recipe
yields 6 to 8 portions.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1A44 broadcast 05-03-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
05-10-1997
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.

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