Carne Adovada (New Mexico-style Pork with Red Chilies)
"[Photographs: J. Kenji Lopez-Alt] About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook. Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!..."
INGREDIENTS
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4 whole dried ancho chilies, seeds and stems removed
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4 whole dried pasilla chilies, seeds and stems removed
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1 quart (32 ounces) homemade or store-bought low-sodium chicken stock
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1/2 cup raisins
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1 cup frozen orange juice concentrate
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3 whole chipotle chilies canned in adobo
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2 tablespoons white vinegar
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2 tablespoons Asian fish sauce
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3 pounds boneless pork shoulder, trimmed and cut into 2-inch thick steaks
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2 tablespoons vegetable oil
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2 medium onions, thinly sliced (about 2 cups)
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6 medium cloves garlic, minced (about 2 tablespoons)
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2 teaspoons dried oregano
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1 tablespoon ground cumin
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3 bay leaves
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Kosher salt
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Corn tortillas, cilantro, diced onions, lime wedges, and queso fresco for serving (optional)
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