Carne Adovada

Directions

1. 1
   (If using powdered red chile, skip this step) Combine chilies, water or stock, onion, garlic and spices in a large stockpot and simmer for 20 minutes covered.
2. 2
   While simmering stock, finish trimming and cube pork into 3/4 to 1 cubes.
3. 3
   Puree simmered stock and solids in a blender or food processor in small batches, straining the whole mess if it looks lumpy or if there are large pieces of chile left after pureeing.
4. 4
   Add cubed pork and vinegar to the red chile puree.
5. 5
   If you have extra time, let the meat marinade for up to 36 hours in the refrigerator.
6. 6
   Preheat oven to 375 degrees.
7. 7
   Place pork and chile mix into an oven safe container with a lid (or aluminum foil to cover tightly).
8. 8
   Bake for at least an hour or until you cant stand the tasty fumes coming from your oven.
9. 9
   ****Crock Pot Option**** Place pork and chile mixture on high for about 3 hours or on low for 6-8 hours and cook until meat is tender (low is better).
10. 10
    Serve with shredded cheese, tortillas, sour cream, and (in the New Mexican tradition) over-medium or over-easy eggs on top.