Carne Adovada

Name: Carne Adovada
Ingredients: 4 lbs pork butt, 1 1/2 inch cubes; 8 ounces hot new mexico chilies, chimayo preferred, stemmed and seeded (can use powder); 2 cups chicken stock; 1 medium onion, chopped; 4 garlic cloves; 2 teaspoons cider vinegar; 2 teaspoons oregano; 1 teaspoon ground coriander; 1 teaspoon salt

9 ingredients

9 steps

Ingredients

4 lbs pork butt, 1 1/2 inch cubes
8 ounces hot new mexico chilies, chimayo preferred, stemmed and seeded (can use powder)
2 cups chicken stock
1 medium onion, chopped
4 garlic cloves
2 teaspoons cider vinegar
2 teaspoons oregano
1 teaspoon ground coriander
1 teaspoon salt

Directions

1

Place pork in oiled baking dish.
2

Preheat oven to 300.
3

Rinse chiles, place in one layer on sheet pan and roast at 300 for 5 minutes.
4

Cool and break into pieces.
5

Puree half of the pods with 1 cup of stock.
6

Repeat with remaining pods and stock, adding the rest of the ingredients to the food processor or blender.
7

Pour sauce over meat and toss.
8

Cover dish and bake at 300 for about 3 hour or until tender.
9

If sauce is too watery, bake uncovered for 15-30 minutes more.