Carne Adovada

Carne Adovada

Ingredients

  • 1 T vegetable oil
  • 4 garlic cloves (minced)
  • 8 oz whole dried red New Mexican (Hatch) chilies
  • 4 c water
  • 2 T diced onion
  • 1 T crushed chile pequin
  • 1 t garlic salt
  • 1/2 t oregano
  • 1 t honey
  • 2 t apple cider vinegar
  • 3 pounds boneless pork shoulder (cut into 1 inch square chunks)

    • Directions

    1. Add oil and garlic in a large saucepan over medium heat.
    2. Fry until just golden then remove from heat and set aside.
    3. Remove stems and seeds from chilies, rinse and drain.
    4. Place damp pods on a baking dish and roast for 5 minutes (watch to make sur they don't burn).
    5. Once the chile pods have started to darken a bit, add the oregano, water, and chile powder. Bring to a boil and then reduce to a simmer.
    6. Cover and simmer for 10 minutes.
    7. Transfer to a blender, reserving some of the water to use as needed. Add only just enough water to be able to get a smooth puree.
    8. Add the vinegar and blend until smooth.
    9. Taste. Add more salt if needed and honey if you find the sauce too hot or bitter.
    10. Remove from heat and cool to room temperature.
    11. Trim fat from pork and cut into 1-inch chunks.
    12. Mix pork with chile sauce and refrigerate overnight (or up to 1 day).
    13. Next day, preheat oven to 300 degrees F.
    14. Oil a Dutch oven and transfer pork with sauce into it.
    15. Cover and bake for 3 hours (stirring half way through).

    Notes

  • If sauce is too runny after 3 hours, remove cover and bake another 15 minutes.

    • Category

  • Main Dish

    • Keywords

  • New Mexican red chilies
  • Chile pequin
  • Pork shoulder

    • C u i s i n e S c h u l z