Carne Adovada
At Maria's New Mexican Kitchen, in Santa Fe, New Mexico, this stew is used to fill enchiladas and burritos, but it also makes a very satisfying meal served alone or over rice.
Recipe information
Yield
Makes 6 main-course servings
Ingredients
2 pounds boneless pork shoulder, cut into 1-inch cubes
3 ounces dried mild red New Mexican chile pods (10 to 12)
4 garlic cloves
1 tablespoon garlic powder
3 cups water
1 1/2 teaspoons salt
Accompaniments: refried beans and cooked white rice
Preparation
Step 1
Preheat oven to 375°F.
Step 2
Roast pork in a 2 1/2- to 3-quart shallow baking dish, uncovered, in middle of oven, stirring occasionally, 30 minutes.
Step 3
While pork is roasting, soak chiles in a bowl in just enough boiling-hot water to cover until softened, about 20 minutes. Drain chiles, discarding soaking water and stems.
Step 4
Purée chiles, garlic cloves, garlic powder, 3 cups water, and salt in a blender until smooth. Stir sauce into pork and bake, uncovered, stirring occasionally, until pork is tender, about 45 minutes.
