Carne Adovada

Name: Carne Adovada
Yield: Serves 6 to 8
Cuisine: US & Canada, Southwest (Tex-Mex)
Ingredients: 1/4 cup, raisins; 1/2 cup, brewed coffee; 1 , boneless pork shoulder roast (4- to 5-pounds), trimmed of excess fat and cut into 1 1/2-inch chunks; , Salt and pepper; 1 tablespoon, vegetable oil; 2 , onions, chopped; 1/4 cup, all-purpose flour; 1/2 cup, chili powder; 1 teaspoon, dried oregano; 1 tablespoon, minced chipotle chiles in adobo sauce; 6 , garlic cloves, minced; 2 1/2 cups, low-sodium chicken broth; 1 teaspoon, grated zest and 1 tablespoon juice from 1 lime; 1/4 cup, chopped fresh cilantro leaves

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Appears in Cook's Country February/March 2009

Though Texas is famous for chili, this little-known chili-based dish deserves a Texas-sized reputation. Our recipe reproduces the rich and complex, smoky yet bright, spicy yet sweet flavors using ingredients available in the supermarket.

SERVES6 to 8

TIME3¼ hours

WHY THIS RECIPE WORKS

We tested several promising recipes for Carne Adovada that called for toasting, seeding, and grinding nearly two dozen dried New Mexico chiles. Tasters loved the toasty, fruity notes from all those chiles, but we wanted to reproduce those f...

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