This is a wonderful filling for burritos or simply great served over rice with
the resulting gravy. For better flavor, prepare a day ahead.
1 tablespoon shortening
4 garlic cloves, minced
8 ounces (about 25) whole dried New Mexican red chile pods
4 cups warm water
2 tablespoons diced yellow onion
1 tablespoon crushed chile pequin
1 teaspoon granulated garlic powder
1 teaspoon kosher or sea salt
1/2 teaspoon crumbled dried Mexican oregano
3 pounds thick boneless shoulder pork chops
Heat shortening in a Dutch oven, and sauté garlic until browned.
Remove the seeds and stems from the chile pods. Rinse chiles in large mixing
bowl and drain.
Place moistened chiles on baking sheet and toast carefully in the oven for
5 minutes. They do not need to be completely dried out. Remove from oven then
Add half of the chiles into a blender, and puree with 2 cups warm water.
Pour into Dutch oven with previously browned garlic and repeat with the other
half of the chiles.
Add the remaining ingredients to the chile (garlic salt, oregano, onion,
chile pequin)and let boil on a medium-high heat for about 30 minutes, stirring
occasionally. The sauce will thicken but should remain a little soupy.
Remove from heat and cool to room temperature.
Remove the fat from the pork and cut the meat into 3/4 inch cubes.
Stir pork into the chile sauce and let marinate overnight in the refrigerator.
The following day, preheat oven to 300 degrees F. Use butter to coat large
baking dish, so it doesn’t stick.
Add the marinated carne adovada with sauce into baking dish. Cover with
aluminum foil and bake for 3 hours, stirring once at an hour and a half into
baking. At 2 and a half hours, remove foil (to thicken sauce).