Carne Adovada (New Mexico-Style Pork With Red Chiles) Recipe | Dinners | Umami

Ingredients

• 4 whole dried ancho chilies, seeds and stems removed
• 4 whole dried pasilla chilies, seeds and stems removed
• 1 quart (32 ounces) homemade or store-bought low-sodium chicken stock
• 1/2 cup raisins
• 1 cup frozen orange juice concentrate
• 3 whole chipotle chilies canned in adobo
• 2 tablespoons white vinegar
• 2 tablespoons Asian fish sauce
• 3 pounds boneless pork shoulder, trimmed and cut into 2-inch thick steaks
• 2 tablespoons vegetable oil
• 2 medium onions, thinly sliced (about 2 cups)
• 6 medium cloves garlic, minced (about 2 tablespoons)
• 2 teaspoons dried oregano
• 1 tablespoon ground cumin
• 3 bay leaves
• Kosher salt
• Corn tortillas, cilantro, diced onions, lime wedges, and queso fresco for serving (optional)