I'm really excited about this red chile and pork stew recipe. First of all because it fits right into my year-long quest of collecting fantastic one pot recipes and sharing them with you and also because this recipe features pork. I don't know why, but I very rarely cook with pork. For some reason I find it intimidating and really, it is no harder to cook than chicken or beef.
This particular dish promises to be flavorful and hearty and I love that it includes a squeeze of lime because I'm all about pairing animal protein with a bit of citrus, it just makes everything taste better. Then serve all of this up on a warm corn tortilla, say hello to satisfaction, why don't you?!
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Carne Adobada
Ingredients
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
Directions
Get the full recipe directions at Saveur.com.
Image via Penny De Los Santos/Saveur
