Carne Adovada (Direction & Ingredients)

1 Tbsp. lard
4 garlic cloves, minced
8 oz. Hatch Red Chile Pods
4 cups warm water
2 Tbsp. diced yellow onion
1 Tbsp. crushed chile pequin
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. Los Chileros Mexican Oregano
3 lbs. pork butt, cubed

Preheat oven to 350 degrees F
Remove seeds and stems from chile pods. Rinse with water and drain
Place chiles on a baking sheet and toast in the oven about 5 minutes
Remove from oven and allow to cool
Place the chiles in a blender and puree with 2 cups of warm water, set aside
Heat lard in a large saucepan and sauté garlic until browned
Add pureed chiles, onion, chile pequin, garlic powder, salt and oregano
Simmer 45 minutes, stirring occasionally. Remove from heat and allow to cool
Stir together diced pork and chile sauce. Cover and marinate overnight in the refrigerator
The following day, preheat oven to 350 degrees F
Place the marinated pork into a baking dish, cover and bake 3 hours, stirring halfway through
At 2 1/2 hours, remove foil to thicken sauce
Serve hot with tortillas

Click here for Hatch Red Chile Pods

Click here for Los Chileros Mexican Oregano