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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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