Authentic Carne Adovada Recipe: New Mexican Pork Chili

INGREDIENTS

8 to 10 dried red New Mexico or California chilies 2 cups water 1/3 cup finely chopped onion 1 clove garlic, minced 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 teaspoon ground cumin 1‑1/2 pounds lean boneless pork butt or 2 pounds pork chops, cut 1/2 inch thick

PREPARATION:

1. Wash chilies; remove stems and seeds. Place in 3-quart pan with water. Cover and simmer 20 minutes or until chilies are very soft. Pour chilies and liquid into blender or food processor container fitted with metal blade; process until puréed. Push purée through wire strainer; discard pulp. Add onion, garlic, oregano, salt and cumin to chili mixture.
2. If using pork butt, trim excess fat. Cut meat into 1/2-inch slices, then cut into strips about 1 inch wide and 3 inches long. If using pork chops, trim fat.
3. Place meat in heavy self-sealing plastic bag. Pour chili mixture over meat; seal bag. Refrigerate 1 to 2 days. Preheat oven to 325°F. Transfer meat and chili mixture to 2-1/2-quart casserole; cover. Bake 2 to 2-1/2 hours or until meat is very tender. Skim and discard fat before serving.

This recipe appears in: Mexican