Carne Adovada
Ingredients:
3 pounds pork shoulder, cut into 1-inch cubes
6 cloves garlic, minced
2 tablespoons New Mexico red chili powder
2 teaspoons dried Mexican oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper
2 cups chicken broth
2 tablespoons vegetable oil
1 tablespoon apple cider vinegar
Chopped fresh cilantro, for garnish
Lime wedges, for serving
Cooked rice or warm tortillas, for serving
Directions:
In a large bowl, combine the pork cubes, minced garlic, red chili powder, Mexican oregano, ground cumin, ground coriander, salt, and black pepper. Toss well to coat the pork evenly with the spices.
Cover the bowl with plastic wrap and marinate the pork in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to meld.
Preheat the oven to 325°F (165°C).
In a Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Working in batches, sear the marinated pork cubes until browned on all sides, about 3-4 minutes per batch. Transfer the browned pork to a plate and set aside.
Once all the pork has been seared, deglaze the pot with the chicken broth, scraping up any browned bits from the bottom.
Return the seared pork cubes to the pot, along with any accumulated juices. Add the apple cider vinegar and stir to combine.
Cover the pot with a lid and transfer it to the preheated oven. Bake the carne adovada for 2 to 2 1/2 hours, or until the pork is tender and the sauce has thickened.
Remove the pot from the oven and skim off any excess fat from the surface of the sauce, if desired.
Serve the carne adovada hot, garnished with chopped fresh cilantro and accompanied by lime wedges, cooked rice, or warm tortillas.
Prep Time: 15 minutes | Marinating Time: 2 hours or overnight | Cooking Time: 2 to 2 1/2 hours | Total Time: 4 hours 15 minutes (including marinating time)
Kcal: 340 kcal per serving | Servings: 6 servings