Carne Adovada

Name: Carne Adovada
Prep time: 20 min
Cook time: 2 h 35 min
Total time: 2 h 55 min
Yield: 8 servings
Ingredients: 8 ancho chiles, rinsed (about 3 ounces); 12 guajillo chiles, rinsed (about 2.5 ounces); 1 dried bay leaf; water; 8 garlic cloves; 1/2 cup distilled white vinegar; 1/4 cup soy sauce; 1 1/2 teaspoons dried Mexican oregano; 3/4 teaspoon dried thyme; 2 teaspoon granulated sugar; 1 1/2 teaspoon ground cumin; 1 1/2 tablespoons kosher salt; 3 tablespoons oil, divided; 3 pounds pork shoulder, cut into bite-sized chunks; 1 medium onion, chopped; for serving: chopped cilantro, lime wedges, warm tortillas

8 servings

servings

20 minutes

active time

2 hours 55 minutes

total time

Start Cooking

Ingredients

8 ancho chiles, rinsed (about 3 ounces)

12 guajillo chiles, rinsed (about 2.5 ounces)

1 dried bay leaf

water

8 garlic cloves

1/2 cup distilled white vinegar

1/4 cup soy sauce

1 1/2 teaspoons dried Mexican oregano

3/4 teaspoon dried thyme

2 teaspoon granulated sugar

1 1/2 teaspoon ground cumin

1 1/2 tablespoons kosher salt

3 tablespoons oil, divided

3 pounds pork shoulder, cut into bite-sized chunks

1 medium onion, chopped

for serving: chopped cilantro, lime wedges, warm tortillas

Directions

Remove and discard the stems and seeds from the ancho and guajillo chiles. Tear the chiles into medium-sized pieces.

Heat a large skillet over medium heat. Add the chiles and toast until fragrant, stirring frequently for about 1-2 minutes.

Transfer the chiles to a medium pot. Add the bay leaf and fill the pot with water until the chiles are completely covered.

Bring the water to a boil over high heat, then remove from heat, cover, and let the chiles soak for 10 minutes.

Transfer the soaked and softened chiles and the bay leaf to a large blender using a slotted spoon.

Add 3 cups of the chile-soaked water, garlic, vinegar, soy sauce, oregano, thyme, sugar, cumin, and salt. Blend until smooth and set aside.

Heat 1 tablespoon of oil in a large pot or Dutch oven over medium-high heat. Add ½ of the pork shoulder and sear on all sides until browned, then transfer to a bowl or large plate.

Add another tablespoon of oil to the pot as well as the remaining pork. Sear on all sides until browned, then transfer to the same bowl or plate.

Add the remaining 1 tablespoon of oil to the pot and add the onion. Cook for 5 minutes, scraping any brown bits that have stuck to the bottom of the pan.

Add the seared pork back into the pot and pour the blended chile sauce on top. Mix together to combine.

Bring the pot to a boil, reduce heat to low, cover, and cook for 2 hours.

Serve in a bowl garnished with chopped cilantro, lime wedges, and a side of warm flour tortillas and/or rice.

Nutrition

Serving Size

Calories

354 kcal

Total Fat

15 g

Saturated Fat

3 g

Unsaturated Fat

11 g

Trans Fat

0.02 g

Cholesterol

70 mg

Sodium

1831 mg

Total Carbohydrate

32 g

Dietary Fiber

12 g

Total Sugars

18 g

Protein

26 g