Name: Carne Adovada (Mexican Slow-Cooked Chile-Braised Pork)
Yield: 7 servings
Ingredients: 3 pounds bone-in pork shoulder; 2 tablespoons kosher salt; 1 teaspoon cumin seeds (, toasted and ground); 1 teaspoon Mexican oregano (, ground); 1 large onion (, diced); 6 garlic cloves (, sliced); 1 12-ounce bottle Mexican beer; 6 ounces dried guajillo chile or New Mexico chile (, seeded); 7 tortillas (, warmed, for serving); Lime wedges (, for serving); Sliced red onion (, for serving); Fresh cilantro (, for serving); Spanish Red

Carne Adovada (Mexican Slow-Cooked Chile-Braised Pork)

By Dominica Rice-Cisneros

Servings

servings

Servings

servings

Ingredients

3 pounds bone-in pork shoulder

2 tablespoons kosher salt

1 teaspoon cumin seeds, toasted and ground

1 teaspoon Mexican oregano, ground

1 large onion, diced

6 garlic cloves, sliced

1 12-ounce bottle Mexican beer

6 ounces dried guajillo chile or New Mexico chile, seeded

7 tortillas, warmed, for serving

Lime wedges, for serving

Sliced red onion, for serving

Fresh cilantro, for serving

WINE PAIRING

Spanish Red

Instructions

Preheat the oven to 350°F.

Place the pork in a Dutch oven with a lid and season it with the salt, cumin, and oregano. Cover the pork with the onion and the garlic, pour the beer over everything, and set aside.

In a dry skillet, toast the chiles for 3 minutes. Place the chiles in a small pot with 2 cups water, bring to a simmer, and cook for 10 minutes. Transfer the chiles and their cooking liquid to a blender and purée until smooth. Strain the liquid through a fine-mesh strainer over the pork roast.

Cover the Dutch oven with the lid and bake for 2½ hours or until fork-tender. Let rest for 20 minutes, then transfer to a serving platter. Spoon the braising liquid on top and serve with tortillas, lime wedges, red onion, and cilantro.