Carne Adovada
Ingredients
- 8 ancho chiles, (rinsed, stemmed, seeded, and torn into pieces)
- 12 guajillo chiles, (rinsed, stemmed, seeded, and torn into pieces)
- 1 bay leaf
- Water, (as needed)
- 8 cloves garlic
- ½ cup distilled white vinegar
- ¼ cup soy sauce
- 1 ½ teaspoons dried Mexican oregano
- ¾ teaspoon dried thyme
- 2 teaspoons granulated sugar
- 1 ½ teaspoon ground cumin
- 1 ½ tablespoons kosher salt
- 3 tablespoons oil, (divided)
- 3 pounds pork shoulder, (cut into bite-sized chunks)
- 1 medium onion, (diced)
- For serving: chopped cilantro, lime wedges, warm tortillas
Steps
- 1
Heat a large skillet over medium heat. Add the chiles and toast until fragrant, stirring frequently for about 1-2 minutes.
- 2
Transfer the chiles to a medium pot. Add the bay leaf and fill the pot with water until the chiles are completely covered.
- 3
Bring the water to a boil over high heat, then remove from heat, cover, and let the chiles soak for 10 minutes.
- 4
Transfer the softened chiles and the bay leaf to a large blender using a slotted spoon.
- 5
Add 3 cups of the chile-soaked water, the garlic, vinegar, soy sauce, oregano, thyme, sugar, cumin, and salt. Blend until smooth and set aside.
- 6
Heat 1 tablespoon of oil in a large pot or Dutch oven over medium-high heat. Add ½ of the pork shoulder and sear on all sides until browned, then transfer to a bowl or large plate.
- 7
Add 1 more tablespoon of oil to the pot and the remaining pork. Sear on all sides until browned, then transfer to the same bowl or plate.
- 8
Add the remaining 1 tablespoon of oil to the pot along with the onion. Cook for 5 minutes, scraping any brown bits that have stuck to the bottom of the pan.
- 9
Add the seared pork back into the pot and pour the blended chile sauce on top. Mix together to combine.
- 10
Bring to a boil, reduce heat to low, cover, and cook for 2 hours.
- 11
Serve in a bowl garnished with chopped cilantro, lime wedges, and a side of warm flour tortillas and/or rice.