Carne Adovada

• pork butt, 1 1/2 inch cubes↗4 lbs
• hot new mexico chilies, chimayo preferred, stemmed and seeded↗8 ounces

  (can use powder)

• chicken stock↗2 cups
• medium onion, chopped↗1
• garlic cloves↗4
• cider vinegar↗2 teaspoons
• oregano↗2 teaspoons
• ground coriander↗1 teaspoon
• salt↗1 teaspoon

Step-by-step instructions

1. 1

   Place pork in oiled baking dish.

2. 2

   Preheat oven to 300.

3. 3

   Rinse chiles, place in one layer on sheet pan and roast at 300 for 5 minutes.

4. 4

   Cool and break into pieces.

5. 5

   Puree half of the pods with 1 cup of stock.

6. 6

   Repeat with remaining pods and stock, adding the rest of the ingredients to the food processor or blender.

7. 7

   Pour sauce over meat and toss.

8. 8

   Cover dish and bake at 300 for about 3 hour or until tender.

9. 9

   If sauce is too watery, bake uncovered for 15-30 minutes more.