Carne Adovada

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 4 lbs lamb butt, 1 1/2 inch cubes
• 8 ounces hot new mexico chilies, chimayo preferred, stemmed and seeded (can use powder)
• 2 cups chicken stock
• 1 medium onion, chopped
• 4 garlic cloves
• 2 teaspoons cider vinegar
• 2 teaspoons oregano
• 1 teaspoon ground coriander
• 1 teaspoon salt

Recipe

• 1 place lamb in oiled baking dish.
• 2 preheat oven to 300.
• 3 rinse chiles, place in one layer on sheet pan and roast at 300 for 5 minutes.
• 4 cool and break into pieces.
• 5 puree half of the pods with 1 cup of stock.
• 6 repeat with remaining pods and stock, adding the rest of the ingredients to the food processor or blender.
• 7 pour sauce over meat and toss.
• 8 cover dish and bake at 300 for about 3 hour or until tender.
• 9 if sauce is too watery, bake uncovered for 15-30 minutes more.