Carne Adovada
Ingredients
- 8 whole dried New Mexico chiles (2 ounces total)
- 6 large garlic cloves
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 4 cups chicken stock , divided
- 2 tablespoons canola oil , divided
- 1 (3-pound) boneless pork shoulder (Boston butt), trimmed and cut into 1 1/2-inch cubes
- 1 1/2 teaspoons kosher salt
- 1 teaspoons black pepper
- 1 large yellow onion , thinly sliced (about 3 cups)
- 1 fresh bay leaf
- 3/4 cup fresh orange juice (from 3 large oranges)
- Finely chopped fresh cilantro , finely chopped yellow onion
- Lime wedges
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