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Carne Adovada
Source: The National Pork Board
PREP TIME
30 mins
COOK TIME
300 mins
SERVING SIZE
6
What You’ll Need
- 3 ½ pounds Prairie Fresh® pork butt roast (boneless, trimmed and cut into 2-inch pieces)
- 4 ounces dried chiles (stemmed, seeded, and torn into 1-inch pieces)
- 2 tablespoons honey
- 2 tablespoons white vinegar
- 5 garlic cloves (peeled)
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- ½ teaspoon cayenne pepper
- 1/8 teaspoon ground cloves
- Cooked rice
- Lime wedges (for garnish, optional)
Directions
- Toss pork and 1 ½ teaspoon of salt together in a bowl. Refrigerate for 1 hour.
- Combine chiles and 4 cups boiling water in a medium bowl. Let sit for 30 minutes or until the chiles are softened.
- Preheat oven to 325 F and make sure your rack is on the lower middle position.
- Drain chiles, reserving 2 cups of the soaking liquid.
- Process chiles, honey, vinegar, garlic, oregano, cumin, cayenne, cloves, and ½ teaspoon salt in a blender until it becomes a thick paste. With the blender running, slowly add the reserved soaking liquid and blend until smooth, about 3 minutes.
- Combine the pork and chile sauce in a Dutch oven, stirring to coat.
- Bring to a boil over high heat.
- Cover pot and transfer to preheated oven and cook until pork is tender, about 2 ½ hours.
- Let stand for 10 minutes, season to taste with salt.
- Serve over cooked rice with lime wedges.
