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Carne Adovada




Source of Recipe


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List of Ingredients




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


Recipe



Place pork in oiled baking dish.
Preheat oven to 300.
Rinse chiles, place in one layer on sheet pan and roast at 300 for 5 minutes.
Cool and break into pieces.
Puree half of the pods with 1 cup of stock.
Repeat with remaining pods and stock, adding the rest of the ingredients to the food processor or blender.
Pour sauce over meat and toss.
Cover dish and bake at 300 for about 3 hour or until tender.
If sauce is too watery, bake uncovered for 15-30 minutes more.