Carne Adovada (Mexican Slow-Cooked Chile-Braised Pork)

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Carne Adovada (Mexican Slow-Cooked Chile-Braised Pork)

Ingredients

• 3poundsbone-in pork shoulder

• 2tablespoonskosher salt

• 1teaspooncumin seeds, toasted and ground

• 1teaspoonMexican oregano, ground

• 1large onion, diced

• 6garlic cloves, sliced

• 112-ouncebottle Mexican beer

• 6ouncesdried guajillo chile or New Mexico chile, seeded

• 7tortillas, warmed, for serving

• Lime wedges, for serving

• Sliced red onion, for serving

• Fresh cilantro, for serving

WINE PAIRING

• Spanish Red

Instructions

• Preheat the oven to 350°F.

• Place the pork in a Dutch oven with a lid and season it with the salt, cumin, and oregano. Cover the pork with the onion and the garlic, pour the beer over everything, and set aside.

• In a dry skillet, toast the chiles for 3 minutes. Place the chiles in a small pot with 2 cups water, bring to a simmer, and cook for 10 minutes. Transfer the chiles and their cooking liquid to a blender and purée until smooth. Strain the liquid through a fine-mesh strainer over the pork roast.

• Cover the Dutch oven with the lid and bake for 2½ hours or until fork-tender. Let rest for 20 minutes, then transfer to a serving platter. Spoon the braising liquid on top and serve with tortillas, lime wedges, red onion, and cilantro.

Nutrition

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