Carne Adovada (Complete Recipe)

4 oz. Hatch Red Chile Pods, stemmed, seeded and rinsed
8 cups boiling water
1 Tbsp. Hatch Red Chile Powder
2 Tbsp. honey
1 Tbsp. white vinegar
2 tsp. Los Chileros Mexican Oregano
1/2 tsp. ground cloves
1 tsp. garlic powder
1/2 tsp. salt
2 tsp. ground cumin
1 tsp. cayenne pepper
3-4 lbs. boneless pork butt, trimmed into 2 inch cubes
1 Tbsp. kosher salt
lime wedges

In a large bowl, mix pork cubes with 1 Tbsp. kosher salt. Toss completely to coat and refrigerate 1 hour
Cover chile pods with boiling water and let sit for 30 minutes
Preheat oven to 325 degrees F
Drain chiles, reserving 1 1/2 cups of the soaking liquid
Add chiles to a blender with chile powder, honey, vinegar, cumin, garlic, salt, oregano and cayenne pepper
Slowly add reserved soaking liquid and blend until smooth (not runny) and set sauce aside
In a Dutch oven on medium heat, add pork cubes and sauce. Stir to coat completely and bring to a boil
Place in the oven and bake 2-2 1/2 hours or until tender
Allow to rest 10 minutes before serving with warm tortillas and a wedge of lime

Click here for Hatch Red Chile Pods

Click here for Hatch Red Chile Powder

Click here for Los Chileros Mexican Oregano