Carne Adovada: A Bright And Earthy Dish Made With Chilies From New Mexico | GBH

Name: Carne Adovada: A Bright And Earthy Dish Made With Chilies From New Mexico | GBH
Ingredients: 3 ounces New Mexico chilies, stemmed, seeded and torn into pieces; 3 ounces guajillo chilies, stemmed, seeded and torn into pieces; 4 cups boiling water, plus 1 cup water; 5 pounds boneless pork butt, trimmed of excess fat and cut into 1 1/2-inch cubes; Kosher salt; ground black pepper; 2 tablespoons lard or grapeseed oil; 2 medium white onions, chopped; 6 medium garlic cloves, minced; 4 teaspoons cumin seed; 4 teaspoons ground coriander; 1 teaspoon dried oregano, preferably Mexican oregano; 3/4 teaspoon cayenne pepper; 1 tablespoon molasses; Lime wedges, to serve; Sour cream, to serve; Fresh cilantro leaves, to serve

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This exciting recipe from Milk Street uses Mexico chilies that provide a mild earthiness and subtle sweetness. The recipe also incorporates guajillos,…

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Ingredients

3 ounces New Mexico chilies, stemmed, seeded and torn into pieces
3 ounces guajillo chilies, stemmed, seeded and torn into pieces
4 cups boiling water, plus 1 cup water
5 pounds boneless pork butt, trimmed of excess fat and cut into 1 1/2-inch cubes
Kosher salt
ground black pepper
2 tablespoons lard or grapeseed oil
2 medium white onions, chopped
6 medium garlic cloves, minced
4 teaspoons cumin seed
4 teaspoons ground coriander
1 teaspoon dried oregano, preferably Mexican oregano
3/4 teaspoon cayenne pepper
1 tablespoon molasses
Lime wedges, to serve
Sour cream, to serve
Fresh cilantro leaves, to serve