New Mexico Carne Adovada
yield: 4
total time: 90 minutes
Ingredients
- 3 pounds pork shoulder (aka Boston butt), cut into 1 inch cubes and trimmed of most fat
- 8 ounces dried New Mexican chiles rinsed, or mix of dried chile peppers: ancho, New Mexican, Chimayo, guajillo, etc.
- 2 cups chicken stock or beef stock
- 1 onion chopped
- 6 cloves garlic chopped
- 2 teaspoons dried Mexican oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt or to taste
- 2 teaspoons apple cider vinegar
Nutrition
- Calories : 570 calories
- Carbohydrate : 10 grams
- Cholesterol : 230 milligrams
- Fat : 25 grams
- Fiber : 1 grams
- Protein : 72 grams
- SaturatedFat : 7 grams
- Sodium : 1030 milligrams
- Sugar : 4 grams
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