Authentic New Mexican Carne Adovada

1Remove stems and seeds from the dried chiles. Toast the chiles in a dry skillet over medium heat for about 2-3 minutes until fragrant, being careful not to burn them.

2Place the toasted chiles in a bowl and cover them with hot water. Let them soak for about 20 minutes until they are softened.

3Drain the chiles and transfer them to a blender. Add the minced garlic (4 cloves), chopped onion (1 large), chicken broth (2 cups), apple cider vinegar (¼ cup), ground cumin (1 tbsp), dried oregano (1 tbsp), ground coriander (1 tsp), ground cinnamon (½ tsp), ground cloves (½ tsp), ground black pepper (½ tsp), salt (1 tbsp), and honey (1 tbsp). Blend until you have a smooth sauce.

4In a large bowl, combine the pork shoulder (3 lbs) cubes with the chile sauce. Mix well to ensure all the pork is coated with the sauce. Cover and refrigerate for at least 4 hours, preferably overnight, to marinate.

5Preheat your oven to 325°F (165°C).

6In a large oven-safe pot or Dutch oven, heat the vegetable oil (2 tbsp) over medium-high heat. Add the marinated pork and cook for about 5-7 minutes, stirring occasionally, until the pork is browned on all sides.

7Cover the pot with a lid and transfer it to the preheated oven. Bake for 2 to 2.5 hours, or until the pork is tender and the sauce has thickened.

8Remove the pot from the oven and let it rest for about 10 minutes before serving. Serve the Carne Adovada with warm tortillas, rice, or beans.