Carne Adovada

• 24 dried red New Mexico chiles, seeded, rinsed, and cut into (1-inch) pieces
• Cooking spray
• 1 1/2 cups chopped onion
• 1 tablespoon cider vinegar
• 2 teaspoons dried oregano
• 1 1/2 teaspoons salt
• 3 garlic cloves, minced
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 1 (3-pound) boneless pork shoulder (Boston butt), trimmed and cut into 1 1/2-inch cubes

1. Preheat broiler.
2. Arrange chiles in a single layer on a baking sheet coated with cooking spray; broil 1 minute.
3. Reduce oven temperature to 300u0b0.
4. Place chiles, onion, and the next 5 ingredients (through chicken broth) in a blender; process until smooth. Combine pork and chile mixture in a 13 x 9-inch baking dish coated with cooking spray. Cover and bake at 300u0b0 for 2 1/2 hours. Uncover and bake an additional 30 minutes or until sauce is thick.

red new mexico, cooking spray, onion, cider vinegar, oregano, salt, garlic, chicken broth, pork shoulder

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