Carne Adovada (Mexican Slow-Cooked Chile-Braised Pork)
By Dominica Rice-Cisneros
Servings
7servings
Servings
7servings
Ingredients
WINE PAIRING
Instructions
  1. Preheat the oven to 350°F.
  2. Place the pork in a Dutch oven with a lid and season it with the salt, cumin, and oregano. Cover the pork with the onion and the garlic, pour the beer over everything, and set aside.
  3. In a dry skillet, toast the chiles for 3 minutes. Place the chiles in a small pot with 2 cups water, bring to a simmer, and cook for 10 minutes. Transfer the chiles and their cooking liquid to a blender and purée until smooth. Strain the liquid through a fine-mesh strainer over the pork roast.
  4. Cover the Dutch oven with the lid and bake for 2½ hours or until fork-tender. Let rest for 20 minutes, then transfer to a serving platter. Spoon the braising liquid on top and serve with tortillas, lime wedges, red onion, and cilantro.