Carne Adovada
Bring a bit of México to your kitchen: The marinade for Carne Adovada makes use of a tasty combo of red chiles, ground cloves, honey, Mexican oregano, and cumin.
Ingredients
- 4 oz. New Mexico dried chile peppers stemmed, seeded, and rinsed
- 8 cups boiling water
- 1 tbsp New Mexico chile powder
- 2 tbsp honey
- 1 tbsp distilled white vinegar
- 2 tsp dried Mexican oregano
- 1/2 tsp ground cloves
- 1 tsp garlic powder
- 1/2 tsp salt
- 2 tsp ground cumin
- 1 tsp ground cayenne pepper
- 3 tbsp vegetable oil
- 1/2 cup diced onion
- 3-4 pounds boneless pork butt trimmed and cut into 2-inch cubes
- 1 tbsp Kosher salt or sea salt for pork cubes
- Lime wedges
Instructions
- In a large bowl, mix pork cubes with 1 tbsp of kosher or sea salt, and toss to coat completely; refrigerate for 1 hour
- Cover dried chiles with 8 cups boiling water, and let sit for 30 minutes
- Preheat oven to 325 degrees F
- Drain chiles, reserving 1 1/2 cups soaking liquid, and transfer chiles to a blender with chile powder, honey, vinegar, cumin, cloves, garlic, salt, oregano, and cayenne. Slowly add reserved soaking liquid and blend until smooth, about 3 minutes. Puree until smooth (not runny) and set sauce aside.
- In a Dutch oven on medium-high heat, sauté pork cubes and onions for 3-5 minutes. Add chile sauce, stir to coat completely, and bring to a boil. Remove from the stove, and place the covered pot on the middle rack in the preheated oven for 2 - 2 1/2 hours, or until tender.
- Remove from oven stir in any bits on the inside of the pot and let sit for 10 minutes.
- Serve with rice and a warm flour tortilla. Squeeze a lime wedge over the meat for extra flavor(optional)
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