New Mexico Carne Adovada Recipe

Ingredients:

• 2lbs Pork shoulder/butt or Beef (Flank Steak), cubed
• 1 Jar Sun-Dried Red Chile Sauce
• 1 Tbsp Posole Seasoning
• 1 Tsp Adobo Seasoning
• 2 Tbsp Fresh Chile Co. Honey (Mesquite and Wildflower Honey)
• 1 Tbsp Apple Cider Vinegar
• 2 Tbsp Orange Juice Concentrate (frozen OJ thawed)
• ½ Cup Water

Taco Toppings:

• Corn or Flour tortillas
• Queso Fresco
• Cilantro, chopped
• Red Onion, sliced thinly
• Limes, sliced

Directions:

1. Heat deep skillet (or pot) to medium-high heat and add oil
2. Season pork with Posole Seasoning and Adobo seasoning, add to skillet and cook until browned on all sides.
3. Wisk together Sun-Dried Red Chile Sauce, Honey, Orange Juice, Apple Cider Vinegar, and ½ cup water, and add to the skillet/pot and bring to a boil.
4. Reduce heat to medium-low and cook, stirring occasionally, until liquid is thickened and pork is tender, about 1 1/2 hours.
   

Serve with warm tortillas, crumbled queso fresco, red onions, and cilantro.