I had some Carne Adovado when we went thru Albuquerque last week on our way to Durango. This is the time of year when the Hatch Chilis are ready and everyone was roasting them. I have always been intimidated with dried chilis and never used them but after watching a few You tube videos I decided to give it a shot. I let it sit in the fridge over night and plan on making tacos tonight. The meat was really flavorful and tender. I used a recipe from the American Test Kitchen. The link to the show with a video is listed below with all of the ingredients as well. I followed the recipe pretty close and it was not to hot at all. Enjoy.
1 (3½- to 4-pound) boneless pork butt roast, trimmed and cut into 1½-inch pieces
Kosher salt
4 ounces dried New Mexican Chiles, wiped clean, stemmed, seeded, and torn into 1-inch pieces
4 cups boiling water
2 tablespoons honey
2 tablespoons distilled white vinegar
5 garlic cloves, peeled
2 teaspoons dried Mexican oregano
2 teaspoon ground cumin
½ teaspoon cayenne pepper
⅛ teaspoon ground clove
1 (3½- to 4-pound) boneless pork butt roast, trimmed and cut into 1½-inch pieces
Kosher salt
4 ounces dried New Mexican Chiles, wiped clean, stemmed, seeded, and torn into 1-inch pieces
4 cups boiling water
2 tablespoons honey
2 tablespoons distilled white vinegar
5 garlic cloves, peeled
2 teaspoons dried Mexican oregano
2 teaspoon ground cumin
½ teaspoon cayenne pepper
⅛ teaspoon ground clove
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