Carne Adovada

• 3 tablespoons vegetable oil
• 2 pounds pork shoulder, cut into 1/2-inch cubes
• 1 (16-ounce) jar Bueno Foods New Mexico Red Chile Sauce (also available frozen in supermarkets in the Southwest), or 2 cups Red Chile Sauce (page 133)
• 1 tablespoon chopped fresh cilantro leaves
• 1/4 teaspoon cumin seed, toasted and ground (page 164)
• 1/4 teaspoon ground canela (or pinch of ground cinnamon), page 151
• 1/4 teaspoon ground allspice
• 8 (5 1/2-inch) soft yellow corn tortillas (page 13), for serving
• Garnish: Toasted pine nuts (page 162), strips of roasted red chiles

1. Preheat the oven to 325F.
2. In an ovenproof skillet, heat the oil over medium-high heat and saute the pork pieces until they have a golden sear on all sides, about 5 minutes.
3. Add the chile sauce, cilantro, cumin, canela, and allspice and cover the pan.
4. Transfer the covered pan to the oven and bake until the pork is tender, about 40 minutes, stirring the mixture at least twice during cooking.
5. Remove from the oven and serve right away with a slotted spoon or keep warm in the pan until ready to serve.
6. To serve, lay the tortillas side by side, open face and overlapping on a platter.
7. Divide the filling equally between the tortillas and top with garnish and salsa.
8. Grab, fold, and eat right away.
9. Or build your own taco: lay a tortilla, open face, in one hand.
10. Spoon on some filling, top with garnish and salsa, fold, and eat right away.

vegetable oil, pork shoulder, red chile sauce, cilantro, cumin, ground canela, ground allspice, corn tortillas, nuts

Taken from www.epicurious.com/recipes/food/views/carne-adovada-393955 (may not work)