Red as a Santa Fe sunset, Carne Adovada (KAR-neh ah-doh-VAH-dah) looks right at home on the holiday dinner table. The carne, or meat (in this case, pork) is bathed in a spicy chile sauce. Wrap it in flour tortillas or dollop with reduced-fat sour cream to tone down the heat a bit, if you like.
24 dried red New Mexico chiles, seeded, rinsed, and cut into (1-inch) pieces
1 1/2 cups chopped onion
1 tablespoon cider vinegar
2 teaspoons dried oregano
1 1/2 teaspoons salt
3 garlic cloves, minced
1 (14-ounce) can fat-free, less-sodium chicken broth
1 (3-pound) boneless pork shoulder (Boston butt), trimmed and cut into 1 1/2-inch cubes
How to Make It
Arrange chiles in a single layer on a baking sheet coated with cooking spray; broil 1 minute.
Reduce oven temperature to 300°.
Place chiles, onion, and the next 5 ingredients (through chicken broth) in a blender; process until smooth. Combine pork and chile mixture in a 13 x 9-inch baking dish coated with cooking spray. Cover and bake at 300° for 2 1/2 hours. Uncover and bake an additional 30 minutes or until sauce is thick.