Carne Adovada (New Mexico-Style Pork With Red Chiles) Recipe
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Category
Tacos
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Cusine
Mexican
What do you need?
How to make?
Ingredients
2 pounds pork shoulder, cut into 1-inch cubes
2 tablespoons vegetable oil
1 large onion, chopped
4 cloves garlic, minced
2 tablespoons all-purpose flour
2 tablespoons ground cumin
1 teaspoon dried oregano leaves
2 cups chicken broth or water
6 ounces canned diced green chiles
8 ounces canned tomato sauce
3 tablespoons red chile powder
Salt and freshly ground black pepper to taste
Directions
Add dried chiles to large heavy-bottomed Dutch oven or stock pot and cook over medium-high heat, stirring frequently, until slightly darkened with intense, roasted aroma, 2 to 5 minutes. Do not allow to smoke. Add chicken stock, raisins, orange juice concentrate, chipotles in adobo, white vinegar, and fish sauce. Bring to a boil over high heat, reduce to a bare simmer, and let cook until chilies are totally softened, about 15 minutes. Blend into a smooth puree using an immersion blender or by transferring to a countertop blender. Set aside.