Braised New Mexico–Style Pork in Red Chile Sauce (Carne Adovada)

Name: Braised New Mexico–Style Pork in Red Chile Sauce (Carne Adovada)
Total time: 285 min
Ingredients: 1 (3½- to 4-pound) boneless pork butt roast, trimmed and cut into 1½-inch pieces; 1 tablespoon plus 1 teaspoon kosher salt, divided; 4 ounces dried New Mexico chiles, wiped clean, stemmed, seeded, and torn into 1-inch pieces; 4 cups boiling water; 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

www.americastestkitchen.com

Restraint is the key to the purest, most robust chile flavor in this classic New Mexican pork braise. It's also what makes it dead simple to prepare.

Keywords

Main Courses
Southwest (Tex-Mex)
Pork
Make Ahead
Stews

View full recipe on www.americastestkitchen.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.americastestkitchen.com.

Share this recipe:

Cooking tools:

Blender
Dutch oven
Oven
Mixing bowl
Measuring cup
Measuring spoon
Wooden spoon
Fork
Refrigerator
Cutting board
Chef's knife
Stove
Saucepan

Ingredients

1 (3½- to 4-pound) boneless pork butt roast, trimmed and cut into 1½-inch pieces
1 tablespoon plus 1 teaspoon kosher salt, divided
4 ounces dried New Mexico chiles, wiped clean, stemmed, seeded, and torn into 1-inch pieces
4 cups boiling water
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