PORK ADOVADA
6 servings
In this popular New Mexican stew, meat is marinated in a paste made from dried chiles. In the Southwest, this stew is typically served with rice and Sopapillas, but flour or corn tortillas can be substituted.
Combine in a small bowl:
- 6 dried New Mexico chiles
- Hot water to cover
Keep the chiles submerged by placing a saucer or small pot lid over them and let soak for 20 minutes. Drain the peppers, reserving the water. Slit the peppers open and discard the stems and seeds. Put the peppers and ¼ cup of the soaking liquid in a food processor or blender. Add:
- ⅓ cup cider vinegar
- 4 garlic cloves, peeled
- 1 teaspoon salt
- 1 teaspoon cumin seeds
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- ¼ teaspoon ground coriander
- Pinch of ground cinnamon
Process to a smooth paste. Pour the paste into a large bowl and add:
- 3 pounds boneless pork shoulder or country-style ribs, trimmed and cut into 1 ½-inch pieces, or 3 ½ pounds pork shoulder steaks
Toss to coat the meat with the marinade. Cover and refrigerate for at least 12 hours and up to 3 days, turning the meat occasionally.
Heat in a Dutch oven over medium heat:
- 2 tablespoons vegetable oil
Add and cook, stirring often, until softened but not browned, about 5 minutes:
- 1 large onion, chopped
Add the pork and its marinade along with:
- One 28-ounce can whole tomatoes
Reduce the heat, cover, and simmer until the pork is tender, 1 ½ to 2 hours.
Transfer the meat to a rimmed baking sheet. If using shoulder steaks, remove any bones and cut the meat into chunks. Skim the fat from the sauce, then boil the sauce over medium-high heat to thicken, stirring occasionally. Taste and adjust the seasonings. Return the pork to the pot, stir to coat, and heat through. Serve as for Braised Carnitas.