SLOW-COOKED CARNE ADOVADA

SLOW-COOKED CARNE ADOVADA image

Categories Pork

Yield 4-6 servings

Number Of Ingredients 9

6 oz dried New Mexico red chiles
2 tbsp canola oil
1 large onion, finely diced
Salt and pepper
6 garlic cloves, roughly chopped
1 tsp coriander seeds, toasted and ground
1 tsp cumin seeds, toasted and ground
1 bay leaf
One 3-lb boneless pork shoulder

Steps:

1. Rinse and dry chiles; toast over medium heat until puffed and fragrant, about 2-3 minutes. Halve chiles lengthwise and remove stems and seeds. Put chiles in boiling water and simmer for 5 minutes. Let chiles cool in water and puree in blender with 1 cup of cooking liquid. 2. Heat oil in skillet over medium heat; add onion, salt, pepper, and cook for about 5 minutes. Before the onions brown, add garlic, coriander, cumin, and bay leaf; then add the chili puree and a little salt, and simmer for another 5 minutes. Cool mixture. 3. Preheat oven to 350 °F. Put pork in Dutch oven and season with salt and pepper. Pour chile sauce over pork and coat well. Cover tightly with lid and bake pork for 1½-2 hours, until meat is tender and falling apart. Best served with creamy, cheddar grits.