Cheater Carne Adovada Alinstante

• 12 dried New Mexico chiles
• 5 garlic cloves
• One 5- to 6-pound boneless Boston butt pork roast, cut into 1-inch pieces
• 2 tablespoons all-purpose flour
• 1 tablespoon kosher salt

1. To make the chile sauce, Remove the stems from the chiles.
2. Break the chiles into pieces, place them in a medium bowl, and cover with 2 cups boiling water.
3. Let the chiles soften, about 30 minutes.
4. PLACE the chiles, garlic, and about half the soaking water in a blender.
5. Blend into a smooth paste.
6. Add more water as necessary.
7. To make the pork, Heat the oven to 450F.
8. Coat a large rimmed baking sheet with nonstick cooking spray.
9. PUT the pork cubes in a large bowl and toss them with the flour and salt.
10. Place them on the baking sheet in one layer, without crowding.
11. Use two baking sheets, if necessary.
12. ROAST the pork until it is browned and most of the fat has cooked off, about 30 minutes.
13. PLACE the pork in a large slow cooker (at least 5 quarts).
14. Discard the drippings on the baking sheet.
15. Stir in the chile sauce.
16. Add 2 cups water to the meat mixture.
17. Cover and cook on high for 4 to 6 hours or on low for 8 to 10 hours, until the meat is tender.

mexico chiles, garlic, flour, kosher salt

Taken from www.epicurious.com/recipes/food/views/cheater-carne-adovada-alinstante-391296 (may not work)