Pork in adobo sauce

Pull the stems from the chilies and knock out the seeds; toast them, cover with hot tap water and drain when soft.

Saute the onion with garlic until browned; grind thyme, a little cumin and Mexican oregano.

Blend the drained chilies, onion and garlic, a little chicken broth, a dash of vinegar and the ground spices to a smooth puree, then strain.

Heat a little oil in a pan, add the chili puree and stir until very thick, about the consistency of tomato paste.

Add the orange juice, the broth and two bay leaves; turn down and simmer about an hour, checking every few minutes.

Season the pork with a lot of salt and pepper, spray with oil and sear well on both sides on a grill pan.

Roast slowly in the oven until done: it feels almost firm to the touch, not hard.

Slice the pork and plate with the sauce ladled around, garnished with sliced oranges and pickled jalapenos.