Carne Adovada Recipe

Cooking Instructions

1. 1

   Prepare the Chili Sauce

   Remove stems and seeds from the red chili pods. In a saucepan, bring water to a boil, add the chili pods, and simmer for about 15 minutes until softened. Drain and place in a blender.

2. 2

   Blend the Sauce

   Add garlic, cumin, oregano, salt, black pepper, and lime juice to the blender with the softened chili pods. Blend until smooth, adding a little water if necessary to help blend.

3. 3

   Sear the Pork

   In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Cut the pork shoulder into chunks and sear on all sides until browned, about 4-5 minutes per side.

4. 4

   Combine and Cook

   Pour the blended chili sauce over the seared pork in the pot. Add 2 cups of water, bring to a simmer, cover, and reduce the heat to low. Cook for 2-3 hours until the pork is tender and easily shredded.

5. 5

   Shred the Pork

   Once cooked, remove the pork from the pot and shred it with two forks. Return the shredded pork to the pot and stir it into the sauce.

6. 6

   Serve

   Serve the carne adovada hot with warm tortillas, rice, or beans.