Carne Adobada (Red Chile and Pork Stew)

Name: Carne Adobada (Red Chile and Pork Stew)
Ingredients: ENLARGE IMAGE; Credit: Penny De Los Santos; SERVES 8–10; INGREDIENTS; 5 oz. dried New Mexico chiles, stemmed; 2 tbsp. New Mexico chile powder; 2 tbsp. honey; 1 tbsp. white wine vinegar; 2 tsp. ground cumin; 1 1/2 tsp. ground cloves; 1/8 tsp. cayenne pepper; Juice of 1/2 lime; 5 tbsp. olive oil; 3 lb. boneless pork shoulder, cut into 1 1/2? chunks; Kosher salt and freshly ground blackpepper, to taste; Warm corn tortillas, for serving

Carne Adobada (Red Chile and Pork Stew) was pinched from <a href="http://www.saveur.com/article/Recipes/Carne-Adobada" target="_blank">www.saveur.com.</a>

"This hearty pork stew is a staple dish in New Mexico. Our recipe is based on one served at La Posta de Mesilla in Mesilla. It calls for New Mexico Chile Powder, an earthy, sweet chile powder available at many specialty stores and online at Amazon.com. This recipe first appeared in SAVEUR Issue #140 along with Jane and Michael Stern's story "Hot Stuff."..."

INGREDIENTS

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ENLARGE IMAGE

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Credit: Penny De Los Santos

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SERVES 8–10

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INGREDIENTS

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5 oz. dried New Mexico chiles, stemmed

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2 tbsp. New Mexico chile powder

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2 tbsp. honey

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1 tbsp. white wine vinegar

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2 tsp. ground cumin

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1 1/2 tsp. ground cloves

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1/8 tsp. cayenne pepper

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Juice of 1/2 lime

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5 tbsp. olive oil

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3 lb. boneless pork shoulder, cut into 1 1/2? chunks

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Kosher salt and freshly ground blackpepper, to taste

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Warm corn tortillas, for serving

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