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New Mexico Carne Adovada

yield: 4 total time: 90 minutes
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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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