Red Chile and Pork Stew (Carne Adobada)

Name: Carne Adobada (Red Chile and Pork Stew)
Total time: PT0D0H0M
Yield: serves 8-10
Ingredients: 5 oz. dried New Mexico chiles, stemmed; 2 tbsp. New Mexico chile powder; 2 tbsp. honey; 1 tbsp. white wine vinegar; 2 tsp. ground cumin; 1 1 ⁄ 2 tsp. ground cloves; 1 ⁄ 8 tsp. cayenne pepper; Juice of 1/2 lime; 5 tbsp. olive oil; 3 lb. boneless pork shoulder, cut into 1 1/2″ chunks; Kosher salt and freshly ground blackpepper, to taste; Warm corn tortillas, for serving

Serves
serves 8-10

PENNY DE LOS SANTOS

Ingredients

5 oz. dried New Mexico chiles, stemmed
2 tbsp. New Mexico chile powder
2 tbsp. honey
1 tbsp. white wine vinegar
2 tsp. ground cumin
1 ¹⁄₂ tsp. ground cloves
¹⁄₈ tsp. cayenne pepper
Juice of 1/2 lime
5 tbsp. olive oil
3 lb. boneless pork shoulder, cut into 1 1/2″ chunks
Kosher salt and freshly ground blackpepper, to taste
Warm corn tortillas, for serving

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Instructions

Step 1

Heat chiles in a 6-qt. Dutch oven over medium-high heat, and cook, turning once, until toasted, about 5 minutes; transfer to a large bowl, cover with 8 cups boiling water, and let sit for 20 minutes. Drain chiles, reserving 1 1⁄2 cups soaking liquid, and transfer chiles to a blender along with reserved soaking liquid, chile powder, honey, vinegar, cumin, cloves, cayenne, and lime juice. Puree until smooth and set sauce aside.

Step 2

Return pot to medium-high heat and add oil; season pork with salt and pepper, and working in batches, add pork to pot and cook until browned on all sides, about 12 minutes. Add sauce and bring to a boil; reduce heat to medium-low and cook, stirring occasionally, until liquid is thickened and pork is tender, about 1 1⁄2 hours. Serve with warm corn tortillas.