New Mexico Pork Chili Carne Adovada Recipe 45

Steps:

• Adjust oven rack to lower-middle position and heat oven to 350°F. Combine raisins and coffee in small bowl. Wrap tightly with plastic and microwave until liquid begins to boil, 1 to 3 minutes; let stand 5 minutes, until raisins are plump. Pat pork dry with paper towels and season with salt and pepper. Heat oil in Dutch oven over medium-high heat until just smoking. Brown half of pork, about 10 minutes. Transfer to plate and repeat with remaining pork. Pour off all but 1 tablespoon fat from Dutch oven. Add onions and cook until softened, about 5 minutes. Add flour, chili powder, oregano, chipotle, and garlic and cook until fragrant, about 1 minute. Add broth and raisin mixture, scraping up any browned bits, and bring to boil. Working in 2 batches, transfer mixture to blender or food processor and puree until smooth. Return sauce to pot. Add browned pork to sauce in pot and transfer to oven. Cook, covered, until pork is fork-tender, about 2 hours. Skim sauce, then stir in lime zest, lime juice, and cilantro. Season with salt and pepper. Serve. (Pork can be refrigerated in airtight container for 3 days.) From Cook's Illustrated: Carne Adovada

Steps:

• On a cutting board, cut the pork into 1 1/2-inch cubes and place in a roasting pan (approximately 13 by 21-inch).
• Put the water into a blender and add the garlic, onion, salt, black pepper, oregano, chile pepper and chili powder. Blend until smooth as possible. Pour over the pork cubes and toss to coat well.
• Preheat oven to 400 degrees F. Cover the roasting pan and place in the oven to bake for 1 1/2 hours or until fork tender.