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Mexican, Soups and Stews | |
| 5 oz. dried New Mexico chiles, stemmed 2 tbsp. New Mexico chile powder 2 tbsp. honey 1 tbsp. white wine vinegar 2 tsp. ground cumin 1 1/2 tsp. ground cloves 1/8 tsp. cayenne pepper Juice of 1/2 lime 5 tbsp. olive oil 3 lb. boneless pork shoulder, cut into 1 1/2″ chunks Kosher salt and freshly ground blackpepper, to taste Warm corn tortillas, for serving | |
| 1. Heat chiles in a 6-qt. Dutch oven over medium-high heat, and cook, turning once, until toasted, about 5 minutes; transfer to a large bowl, cover with 8 cups boiling water, and let sit for 20 minutes. Drain chiles, reserving 1 1/2 cups soaking liquid, and transfer chiles to a blender along with reserved soaking liquid, chile powder, honey, vinegar, cumin, cloves, cayenne, and lime juice. Puree until smooth and set sauce aside. 2. Return pot to medium-high heat and add oil; season pork with salt and pepper, and working in batches, add pork to pot and cook until browned on all sides, about 12 minutes. Add sauce and bring to a boil; reduce heat to medium-low and cook, stirring occasionally, until liquid is thickened and pork is tender, about 1 1/2 hours. Serve with warm corn tortillas. | |
Unrated | |
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