Carne Adovada with Posole and Soft Corn Tortillas

Slow-braised pork shoulder in a deep red chile puree, served with tender posole and warm corn tortillas. It holds the autumn heat put away before the freeze in Ristras Against the Hard Freeze, along the territorial Rio Grande.

Serves 4

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Ingredients

• 2 lbs pork shoulder
• 20 dried New Mexico red chiles
• 6 garlic cloves
• 1 large yellow onion
• 1 tbsp dried oregano
• 2 cups dried posole
• 12 corn tortillas
• 2 tsp salt

Instructions

1. 1Stem and seed the dried red chiles, toast lightly, then soak in hot water for 20 minutes and puree with garlic, half the onion, and oregano to make a smooth sauce.
2. 2Cut the pork into 2-inch cubes, combine with the red chile puree and salt, and marinate for at least 1 hour.
3. 3Cook the marinated pork in a Dutch oven over low heat for 2 hours until very tender, adding water if the sauce thickens too much.
4. 4Simmer the dried posole separately in salted water with the remaining chopped onion until tender, about 45 minutes.
5. 5Warm the soft corn tortillas and serve with the carne adovada and posole.