Carne Adovada

• 4 lbs pork butt, 1 1/2 inch cubes
• 8 ounces hot new mexico chilies, chimayo preferred, stemmed and seeded (can use powder)
• 2 cups chicken stock
• 1 medium onion, chopped
• 4 garlic cloves
• 2 teaspoons cider vinegar
• 2 teaspoons oregano
• 1 teaspoon ground coriander
• 1 teaspoon salt

1. Place pork in oiled baking dish.
2. Preheat oven to 300.
3. Rinse chiles, place in one layer on sheet pan and roast at 300 for 5 minutes.
4. Cool and break into pieces.
5. Puree half of the pods with 1 cup of stock.
6. Repeat with remaining pods and stock, adding the rest of the ingredients to the food processor or blender.
7. Pour sauce over meat and toss.
8. Cover dish and bake at 300 for about 3 hour or until tender.
9. If sauce is too watery, bake uncovered for 15-30 minutes more.

pork butt, hot new mexico chilies, chicken stock, onion, garlic, cider vinegar, oregano, ground coriander, salt

Taken from www.food.com/recipe/carne-adovada-37904 (may not work)