Description
A New Mexican classic featuring pork slow-cooked in a rich red chile sauce until incredibly tender and flavorful.
Ingredients
Scale
For the Crust:
- 3 lbs pork shoulder, cut into 2-inch cubes
- 8 oz dried New Mexico red chiles
- 4 cloves garlic, minced
- 2 tsp dried oregano
- 1 tsp ground cumin
- 1 tbsp apple cider vinegar
- 2 cups chicken broth
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
Instructions
1. Prepare the Crust:
- Remove stems and seeds from dried chiles. Toast in dry skillet for 1-2 minutes until fragrant. Cover with hot water and soak for 20 minutes.
- Blend soaked chiles with garlic, oregano, cumin, vinegar, and 1 cup chicken broth until smooth. Strain through fine mesh sieve.
- Season pork cubes with salt and pepper. Heat oil in Dutch oven and brown pork in batches.
- Return all pork to pot, pour chile sauce over top, add remaining broth. Bring to simmer, cover, and cook on low heat for 3-4 hours until pork falls apart easily.
- Remove lid and cook uncovered for final 30 minutes to thicken sauce if desired.
Notes
You can customize the seasonings to taste.