Carne Adovada

Ingredients

• 2 strips of bacon
• 1/2 onion (diced)
• 6 cloves garlic (large)
• 16 new mexican chile pods
• 4 cups water
• 1 tsp Better than bullion
• 2 tsp oregano
• 1 Tbsp chili powder
• 1 tsp cumin
• 1 Tbsp apple cider vinegar
• 1 tbsp honey
• ~8lb pork shoulder cubed into 1" pieces

Directions

• Add bacon to hot pot
• Once the bacon fat has started to render add the diced onion and the garlic to the pan until the onions become translucent
• Add chile pods until they come fragrant (a few minutes, watch to not burn)
• Add
  • Water
  • Better than bullion
  • Oregano
  • Chili powder
  • Cumin
• Bring to rapid boil
• Cover & reduce heat to a simmer for 20 minutes then remove from heat
• Transfer contents to a blender
• Add the following then blend until smooth (Add additional water if too thick)
  • Apple Cider Vinegar
  • Honey
• Return the pot to the heat after gettting as much of the sauce base out of it
• In the now empty pot sear the pork cubes with oil and salt in batches (usually 4 batches for me)
• Once the pork has been seared, return it to the pot and cover with the chile sauce from the blender (see note 2)
• Toss pork so all the cubes have some coverage with the chile sauce
• Put the pot in the fridge overnight or up to 24 hours
• The next day remove the pot from the fridge and let rest for at least an hour to warm up
• Place pot in a 300f oven for 2 hours covered
• Remove the lid and stir the meat
• Leave pot uncovered for 2-3 more hours until the meat is tender and the pot has thickened
• Stir the meat around to recombine the seperated fat with the sauce. This should create little chunks of pork floating in the sauce too

Notes

1. While the
2. I also like to use a couple tablespoons of water to rinse the blender and add that to the pot
3. Serve with crispy potatoes, pinto beans, and tortillas

Here’s what I’d like to try next time 1Tbsp oregano 2tsp bullion 1/2tsp msg Maybe 4-6 more chilies