Carne Adovada

(If using powdered red chile, skip this step) Combine chilies, water or stock, onion, garlic and spices in a large stockpot and simmer for 20 minutes covered.

While simmering stock, finish trimming and cube pork into 3/4″ to 1″ cubes.

Puree simmered stock and solids in a blender or food processor in small batches, straining the whole mess if it looks lumpy or if there are large pieces of chile left after pureeing.

Add cubed pork and vinegar to the red chile puree. If you have extra time, let the meat marinade for up to 36 hours in the refrigerator.

Preheat oven to 375 degrees. Place pork and chile mix into an oven safe container with a lid (or aluminum foil to cover tightly). Bake for at least an hour or until you can’t stand the tasty fumes coming from your oven.

****Crock Pot Option****
Place pork and chile mixture on high for about 3 hours or on low for 6-8 hours and cook until meat is tender (low is better).

Serve with shredded cheese, tortillas, sour cream, and (in the New Mexican tradition) over-medium or over-easy eggs on top.