Why this recipe works carne adovada is a classic New Mexican dish made from chunks of pork stewed in a thick red chile sauce. It’s saucy enough to be served over rice or in a bowl with some accompanying toasted corn tortillas, but the meat can also be used as a filling for tacos and burritos. Although it takes a little while in the oven, it’s a very easy dish to prepare, and it will give you the basis for several delicious meals. If you can’t find New Mexican chiles, you can substitute dried California chiles. We suggest using Mexican oregano if you have it, though Mediterranean oregano is a suitable substitute. Boneless pork butt roast is often labeled Boston butt in the supermarket. Serve this with rice and beans, crispy roasted potatoes, or flour tortillas with shredded lettuce, chopped tomato, and sliced avocado.
SERVES: 6
TOTAL TIME: 3 hours 30 minutes
INGREDIENTS:
- 1 (3½-to 4-pound) boneless pork butt roast, trimmed and cut into 1½-inch pieces
- Salt
- 4 ounces (14 to 16) dried New Mexican chiles, stemmed, seeded, and torn into 1-inch pieces (3 cups)
- 2 tablespoons honey
- 2 tablespoons distilled white vinegar
- 5 garlic cloves, peeled
- 2 teaspoons dried Mexican oregano
- 2 teaspoons ground cumin
- ½ teaspoon cayenne pepper
- ⅛ teaspoon ground cloves
- Lime wedges
INSTRUCTIONS:
- Toss pork and 1½ teaspoons salt together in bowl; refrigerate for 1 hour. Combine New mexican chiles and 4 cups boiling water in medium bowl. Cover and let sit until chiles are softened, about 30 minutes. Adjust oven rack to lower-middle position and heat oven to 325 degrees.
- Drain chiles, reserving 2 cups soaking liquid. Process chiles, honey, vinegar, garlic, oregano, cumin, cayenne, cloves, and ½ teaspoon salt in blender to thick paste, about 30 seconds. With blender running, slowly add reserved soaking liquid and blend until smooth, about 3 minutes.
- Combine pork and chile sauce in Dutch oven, stirring to coat, then bring to boil over high heat. Cover pot, transfer to oven, and cook until pork is tender and fork inserted into pork meets little resistance, 2 to 2½ hours.
- Using wooden spoon or rubber spatula, scrape any browned bits from sides of pot and stir into pork until sauce is smooth and homogeneous. Let stand, uncovered, for 10 minutes. Season with salt to taste. Serve with lime wedges.
