Ingredients
2
lb boneless pork shoulder, cut into 1-inch cubes
3
oz dried mild red New Mexican chile pods (10 to 12)
Accompaniments: refried beans and cooked white rice
Directions
1.
Preheat oven to 375°F.
2.
Roast pork in a 2 1/2- to 3-quart shallow baking dish, uncovered, in middle of oven, stirring occasionally, 30 minutes.
3.
While pork is roasting, soak chiles in a bowl in just enough boiling-hot water to cover until softened, about 20 minutes. Drain chiles, discarding soaking water and stems.
4.
Purée chiles, garlic cloves, garlic powder, 3 cups water, and salt in a blender until smooth. Stir sauce into pork and bake, uncovered, stirring occasionally, until pork is tender, about 45 minutes.
6.
Carne adovada can be made 2 days ahead and cooled, uncovered, then chilled, covered.
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