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Carne Adovada (New Mexico-Style Pork in Red Chile Sauce

kept byDAPHNE
recipe byCooks Illustrated

Serves 6

Pork butt roast is often labeled Boston butt. For an accurate measurement of boiling water, bring a full kettle of water to a boil and then measure out the desired amount. If you can't find New Mexican chiles, substitute dried California chiles. Dried chiles should be pliable and smell slightly fruity. Kitchen shears can be used to cut them. If you can't find Mexican oregano, substitute Mediterranean oregano. Letting the stew rest for 10 minutes before serving allows the sauce to thicken and better coat the meat. Serve with rice and beans, crispy potatoes, or flour tortillas with shredded lettuce and chopped tomato, or shred the pork as a filling for tacos and burritos.


1 (3½- to 4-pound) boneless pork butt roast, trimmed and cut into 1½-inch pieces
Kosher salt
4 ounces dried New Mexican chiles, wiped clean, stemmed, seeded, and torn into 1-inch pieces
4 cups boiling water
2 tablespoons honey
2 tablespoons distilled white vinegar
5 garlic cloves, peeled
2 teaspoons dried Mexican oregano
2 teaspoon ground cumin
½ teaspoon cayenne pepper
⅛ teaspoon ground cloves



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