Red Chile Shredded Pork Stew (Carne Adovada)

1. Salt the Pork

Toss the pork pieces with a tablespoon of kosher salt until they are well-coated. Place the salted pork in the refrigerator for an hour to allow the flavors to meld and the meat to firm up slightly.

2. Soak the Chiles

While the pork is resting, prepare the chiles. Soak the cleaned, stemmed, and seeded New Mexican chiles in 4 cups of boiling water for about 30 minutes. Ensure the chiles are fully submerged in the water during this time.

3. Preheat the Oven

Preheat your oven to 325°F.

4. Blend the Chiles

Once the chiles have soaked and softened, drain them, but reserve 2 cups of the soaking liquid. In a blender, combine the softened chiles, honey, distilled white vinegar, peeled garlic cloves, dried Mexican oregano, ground cumin, cayenne pepper, ground cloves, and an additional teaspoon of kosher salt. Blend for about 30 seconds initially. Then, gradually add the reserved soaking liquid, blending for another 1.5 to 2 minutes until you achieve a thick, smooth sauce. Blend for an additional minute if needed.

5. Combine Pork and Sauce

Transfer the salted pork pieces to a Dutch oven and pour the chile sauce over them. Stir to coat the pork evenly with the sauce. Bring the mixture to a boil over high heat, then cover the Dutch oven and transfer it to your preheated oven.

6. Bake the Stew

Bake the stew for 2 to 2.5 hours. The pork is done when it is tender and a fork meets little to no resistance when inserted.

7. Rest and Serve

Once the pork is fully cooked, remove the Dutch oven from the oven and let the stew stand uncovered for about 10 minutes. Use a wooden spoon to scrape any browned bits from the bottom of the pot and stir them into the sauce until it is smooth and well-combined. Serve hot, preferably with lime wedges on the side.