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Carne Adovada

From

February/March 2009

Carne Adovada

We tested several promising recipes for Carne Adovada that called for toasting, seeding, and grinding nearly two dozen dried New Mexico chiles. Tasters loved the toasty, fruity notes from all those chiles, but we wanted to reproduce those flavors using supermarket ingredients. We began by reaching for a jar of chili powder, typically a mixture of dried ground chiles, cumin, oregano, and garlic—the same spices used in traditional carne adovada recipes. To give the sauce smoky depth and heat, we used canned chipotle chiles. To replicate the subtle, fruity quality of the dried New Mexican chiles traditionally used in this dish, we turned to raisins, which we soaked in hot coffee to soften before making a puree. To thicken the sauce, we stirred in flour with the spices, which gave it necessary heft.

Serves 6 to 8

Pork shoulder—usually labeled pork butt or Boston butt—comes either boneless or on the bone. If using bone-in pork shoulder, buy a 6- to 6½-pound roast. When trimming excess fat, leave at least 1/8-inch thickness on the exterior. Serve the finished dish over rice or with warm corn tortillas.

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