Carne Adovada (New Mexico-style Pork with Red Chilies)
- 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 chunks
- 2 tablespoons vegetable oil
- 2 medium onions, thinly sliced (about 2 cups)
- 6 medium cloves garlic, minced (about 2 teaspoons)
- 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)
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Ancho chilies, whole dried (4)
- Bay leaves (3)
- Chipotle chilies, whole (3)
- Cumin, ground (1 tablespoon)
- Garlic (6 medium cloves)
- Onions, thinly sliced (about 2 cups), medium (2)
- Oregano, dried (2 teaspoons)
- Pasilla chilies, whole dried (4)
- Raisins (1/2 cup)
- Meat
- Pork shoulder, boneless (3 pounds)
- Canned Goods
Chicken stock, homemade or store-bought low-sodium (1 quart)
- Condiments
- Fish sauce, Asian (2 tablespoons)
- White vinegar (2 tablespoons)
- Cooking & Baking
- Kosher salt (1)
- Vegetable oil (2 tablespoons)
- Bread & Baked Goods
- Corn tortillas (1)
- Drinks
- Frozen orange juice concentrate (1 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published December 4, 2012 (2 months ago).
144 people saved this recipe.
