Spicy Carne Adobada

Spicy Carne Adobada (Serves six to eight people)

Ingredients:

• 2 pounds (900g) boneless pork shoulder, cut into 1-inch cubes

• 4 dried guajillo chilies

• 2 dried ancho chilies

• 4 cloves of garlic, minced

• 1 medium onion, chopped

• 1 tablespoon ground cumin

• 1 tablespoon dried oregano

• 1 teaspoon ground coriander

• 1 teaspoon smoked paprika

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 2 tablespoons vegetable oil

• 1 cup (240ml) chicken or vegetable broth

• 1/4 cup (60ml) white vinegar

• 2 tablespoons brown sugar

• 2 tablespoons tomato paste

• Juice of 1 lime

• Chopped fresh cilantro, for garnish (optional)

Instructions:

• Heat a large skillet over medium heat. Toast the dried guajillo and ancho chilies in the skillet for a couple of minutes on each side until they become fragrant. Remove from heat and let them cool. Once cooled, remove the stems and seeds from the chilies and tear them into small pieces.

• In a bowl, combine the torn chilies with enough hot water to cover them. Allow them to soak for about 15 minutes until softened. Drain the water and set aside.

• In a blender or food processor, add the soaked chilies, minced garlic, chopped onion, ground cumin, dried oregano, ground coriander, smoked paprika, salt, and black pepper. Blend until you have a smooth paste, adding a little water if needed to achieve the desired consistency.

• In a large mixing bowl, combine the pork cubes with the chili paste, ensuring each piece is coated. Cover the bowl and marinate in the refrigerator for at least 2 hours or preferably overnight.

• Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the marinated pork and brown it on all sides for about 5 minutes.

• In a separate bowl, whisk together the chicken or vegetable broth, white vinegar, brown sugar, tomato paste, and lime juice. Pour this mixture into the pot with the browned pork.

• Reduce the heat to low, cover the pot, and let the meat simmer for about 2 to 3 hours, stirring occasionally, until the pork is tender and the flavors have melded together.

• Once the pork is tender, taste and adjust the seasoning if needed. You can add more salt, pepper, or spices according to your preference.

• Serve the Spicy Carne Adobada hot, garnished with chopped fresh cilantro if desired. It pairs well with warm tortillas, rice, and beans.