1-First Step: Prepare the Pork and Soften Chiles
Trim visible fat and bone from 7 to 8 pounds of pork shoulder or pork butt, then cut into 1 to 2-inch chunks. Meanwhile, soak 25 to 30 dried red chile pods (stems and seeds removed, cut into 1 to 2-inch lengths) in hot water for about 20 minutes to soften. This prepares the chiles for blending into the sauce.

2-Second Step: Make the Red Chile Sauce
In a heavy skillet over medium heat, warm 1 tablespoon of oil. Add ½ medium onion (or one large, chopped) and 4 to 6 chopped garlic cloves, cooking gently until the onions are translucent. Add softened dried red chiles (or 2 tablespoons of New Mexico Chimayo red chile powder) and toast lightly for 5 minutes, stirring often to prevent burning.

Stir in 2 teaspoons Mexican oregano, and optionally 1 teaspoon cumin and ½ teaspoon coriander for extra depth. Add 3 cups water or 2 ½ cups chicken broth and bring to a boil. Cover and simmer for 10 minutes. Transfer mixture to a blender with some cooking liquid, add 2 teaspoons apple cider vinegar, and blend until smooth. Adjust salt and add 1 teaspoon honey if you’d like to tame the heat. For a silky sauce, strain through a fine sieve.

3-Third Step: Marinate the Pork
Lightly oil a large heavy pot or Dutch oven. Place pork chunks in the pot, pour enough red chile sauce to fully coat the meat (around ½ cup sauce per pound), and stir well to combine. Cover and refrigerate for at least overnight or up to 24 hours, allowing the flavors to penetrate deeply and tenderize the pork.

4-Fourth Step: Braise the Pork
Remove the pork from the refrigerator about 1 hour before cooking to bring it to room temperature. Preheat oven to 300°F (150°C). Cover the pot tightly and cook in the oven for approximately 2 hours. Then stir the pork, uncover, and continue baking uncovered for another 1 to 1.5 hours until the meat is fall-apart tender and the sauce has thickened to your liking.

5-Final Step: Finish and Serve
Remove from oven and, if desired, stir in 1 tablespoon molasses and a splash of additional vinegar to brighten the sauce and balance sweetness. Let the carne adovada rest covered for 10 to 15 minutes before serving. Serve hot, topped with extra red chile sauce and alongside warm flour tortillas, rice, beans, or a fresh salad for a complete meal.