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

Name: Braised New Mexico-Style Pork in Red Chile Sauce (Carne Adovada)
Yield: Serves 6
Ingredients: 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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Appears in Cook's Illustrated September/October 2018, America's Test Kitchen TV

Restraint is the key to the purest, most robust chile flavor in this classic New Mexican pork braise. It's also what makes it dead simple to prepare.

SERVES6

TIME2¾ to 3¼ hours, plus 1 hour salting and 30 minutes standing

has video

WHY THIS RECIPE WORKS

To make carne adovada, a classic, ultrasimple New Mexican pork braise, we started by cutting boneless pork butt into large chunks and salting them (so that they would be well seasoned and retain moisture during cooking) while we prepared th...

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