New Mexico-style pork

description:

A deep flavored pork. Be sure to get New Mexico dried chilis.

As an alternative, this can be cooked in a dutch oven. Brown the pork, remove, add 2 cups of the sauce to the dutch oven and scape off fond. Add the rest of the sauce and pork, cover, and simmer for ~2 hours. When pork is near complete, remove the lid and continue to simmer to reduce.

ingredients:

3.5 lb boneless pork butt roast, cut into 1.5-inch pieces
Kosher salt
4 oz dried New Mexican chilies, wiped clean, stemmed, seeded, and torn into 1-inch pieces (or two bags of dried chilies from Winco)
4 cups boiling water
2 Tbsp honey
2 Tbsp distilled white vinegar
5 garlic cloves, peeled
2 tsp dried mexican oregano
2 tsp ground cumin
1/2 tsp cayenne pepper
1/8 tsp ground cloves

instructions:

1) Toss pork and 1.5 tablespoons salt together in bowl; refrigerate for 1 hour.

2) Place chiles in medium bowl. Pour boiling water over chiles, making sure they are completely submerged, and let stand until softened, 30 minutes.

3) Drain chiles and reserve 2 cups soaking liquid (discard remaining liquid).

4) Process chiles, honey, vinegar, garlic, oregano, cumin, cayenne, cloves, and 1 teaspoon salt in blender until chiles are finely ground and thick paste forms, about 30 seconds. With blender running, add 1 cup reserved liquid and process until smooth, 1½ to 2 minutes, adding up to ¼ cup additional reserved liquid to maintain vortex. Add remaining reserved liquid and continue to blend sauce at high speed, 1 minute longer.

5) Combine pork and chile sauce in the instant pot and cook on high pressure for 25 minutes.

6) Let it naturally release for 15 minutes and they open the release valve.

7) Remove the pork to a container.

8) Strain remaining liquid through a strainer to get rid of the pepers. Reduce to thicken the sauce. Add back to the pork.

8) Serve with rice, beans, tortillas, chips, and/or lime.

source:

America's Test Kitchen