Braised New Mexico-Style Pork in Red Chile Sauce (Carne Adovada)

Name: Braised New Mexico-Style Pork in Red Chile Sauce (Carne Adovada)
Yield: Serves 6
Ingredients: 1 (3½- to 4-pound), boneless pork butt roast, trimmed and cut into 1½-inch pieces; , Kosher salt; 4 ounces, dried New Mexican chiles, wiped clean, stemmed, seeded, and torn into 1-inch pieces; 4 cups, boiling water; 2 tablespoons, honey; 2 tablespoons, distilled white vinegar; 5 , garlic cloves, peeled; 2 teaspoons, dried Mexican oregano; 2 teaspoon, ground cumin; ½ teaspoon, cayenne pepper; ⅛ teaspoon, ground cloves

Main Courses
Pork
Make Ahead
Stews

By Annie Petito ･ Appears in Cook's Illustrated September/October 2018, America's Test Kitchen TV

Restraint is the key to the purest, most robust chile flavor in this classic New Mexican pork braise. It's also what makes it dead simple to prepare.

SERVES 6

TIME 2¾ to 3¼ hours, plus 1 hour salting and 30 minutes standing

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