Serves 6 to 8.
Note: From “The Rancho de Chimayo Cookbook,” by Cheryl Alters Jamison and Bill Jamison.
- •8 oz. (about 25) whole dried red chile pods, preferably Chimayo or other New Mexico red, or ancho
- • 4 c. water, divided
- • 1 tsp. minced white onion
- • 1/2 tsp. Worcestershire sauce
- • 1/2 tsp. dried oregano
- • 1/2 tsp. salt
- • 1/4 tsp. white pepper
- • 3 lb. boneless pork chops, trimmed of fat and cut into 1- to 2-in. cubes
- • Lettuce and tomatoes, optional, for garnish
To prepare sauce: Preheat oven to 300 degrees. Break stems off chile pods and discard seeds. It is not necessary to get rid of every seed, but most should be removed. Place chiles in sink or large bowl, rinse carefully and then drain.
Place damp pods in 1 layer on baking sheet and roast 5 minutes in oven. Watch pods carefully so they don’t burn. The chiles can have a little remaining moisture. Remove from oven and let cool. Break each chile into 2 or 3 pieces.
In blender, purée half of pods with 2 cups water. Pour liquid into large, heavy saucepan. Repeat with remaining pods and water.
Add onion, Worcestershire, oregano, salt and white pepper to chile purée and bring to boil over medium-high heat. Simmer 20 minutes, stirring occasionally. Mixture will be thickened, but should remain a bit soupy. Remove from heat. Set aside.
To prepare meat: In a large oiled baking pot with lid, pour enough sauce over bottom of pot to fully cover. Top evenly with pork cubes. Pour remaining sauce over pork. There should be more sauce than meat.
Cover pot and bake at 300 degrees until meat is tender and sauce cooks down, about 31/2 hours. Check meat after 3 hours. The carne adovada can be left uncovered for the last few minutes of baking if sauce seems watery.
Garnish with lettuce and tomato on side, if desired. Sauce can be made in advance and refrigerated for a day. The completed recipe can be refrigerated for up to 3 days. Add a couple tablespoons water before reheating in oven or top of stove