Carne Adovada

Name: Carne Adovada
Total time: 9000 s
Yield: 4-6 servings
Cuisine: American
Ingredients: 4 oz Dried Red N.M. Chiles; 4 lb Boneless pork butt, cut in 1.5 inch cubes; 1 tbsp Kosher salt (to season the pork); 5 garlic cloves; 2 tbsp honey; 2 tbsp white vinegar; 2 tsp Mexican oregano; 2 tsp Cumin; 1 tsp Ground clove; 1 tsp table salt; 1/2 tsp Cayenne pepper

airbornepilot14@gmail.com @cook_pilot

Braised New Mexico style pork in red chile sauce

airbornepilot14@gmail.com @cook_pilot

Braised New Mexico style pork in red chile sauce

Saved

Ingredients

2 hours, 30 minutes

4-6 servings

4 ozDried Red N.M. Chiles
4 lbBoneless pork butt, cut in 1.5 inch cubes
1 tbspKosher salt (to season the pork)
5garlic cloves
2 tbsphoney
2 tbspwhite vinegar
2 tspMexican oregano
2 tspCumin
1 tspGround clove
1 tsptable salt
1/2 tspCayenne pepper

Saved

Steps

2 hours, 30 minutes

1

De-seed the chiles, and cut into 1 inch pieces. Steep in 4 cups boiling water for 30 minutes. Drain, but save 2 cups of the liquid. Add chiles to a blender.
2

Add the 1 tbsp of kosher salt to the pork cubes and refrigerate 1 hour.
3

To the chiles in the blender (see step 1), add ALL remaining ingredients (garlic through cayenne). Blend to thick paste (30 seconds). Slowly blend in 1 cup of the reserved chile water on high. Blend in 1/4 cup more until a medium thick sauce.
4

Add pork and sauce from the blender to a Dutch Oven. Mix well to coat all pork with sauce. Bring to boil.
5

Cover Dutch Oven and bake at 325 degrees for 2 1/2 hours. When finished, Stir well and scrape down all the crusty bits from the sides of pot.
6

Serve with lime wedges, cilantro and corn tortillas.