- 1 (3 ½-to 4-pound) boneless pork butt roast, trimmed and cut into 1 ½-inch pieces
- 4 ounces (14 to 16) dried New Mexican chiles, stemmed, seeded, and torn into 1-inch pieces 3 cups)
- 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
- Cooked rice (or cilantro lime rice)
- Lime wedges
Toss pork and 1 ½ teaspoons salt together in a bowl; refrigerate for 1 hour. Combine New Mexican chiles and 4 cups boiling water in medium bowl. Cover and let sit until chiles are softened, about 30 minutes. Adjust oven rack to lower-middle position and heat oven to 325 degrees.
Drain chiles, reserving 2 cups soaking liquid. Process chiles, honey, vinegar, garlic, oregano, cumin, cayenne, cloves, and ½ teaspoon salt in a blender to a thick paste, about 30 seconds. With blender running, slowly add reserved soaking liquid and blend until smooth, about 3 minutes.
Combine pork and chile sauce in Dutch oven, stirring to coat, then bring to a boil over high heat. Cover pot, transfer to oven, and cook until pork is tender and fork inserted into pork meets little resistance, 2 to 2½ hours.
Using wooden spoon or rubber spatula, scrape any browned bits from sides of pot and stir into pork until sauce is smooth and homogenous. Let stand, uncovered, for 10 minutes. Season with salt to taste. Serve with lime wedges.
Serve carne adovada over rice, in tacos, in a burrito or on nachos.
Store carne adovada in an airtight container in the refrigerator for up to 5 days. Reheat individual portions in the microwave on high for 2 minutes, or reheat over medium-low heat on the stove top.
- Serving Size: 1/6 recipe
- Calories: 495
- Sugar: 10g
- Sodium: 770mg
- Fat: 30g
- Saturated Fat: 12g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 37g
- Cholesterol: 118mg
Keywords: Carne Adovada