Carne Adovada, Pork Posole Rojo, Pinto Beans and Flour Tortillas

Ingredients

• 2 lb Pork Shoulder (Also known as Boston butt, cut into 1.5-inch cubes)
• 4 whole Dried Ancho Chiles (Stems and seeds removed)
• 4 whole Dried Guajillo Chiles (Stems and seeds removed)
• 1 large White Onion (Divided)
• 6 cloves Garlic Cloves (Peeled and divided)
• 2 tbsp Vegetable Oil
• 6 cups Chicken Broth (Low sodium)
• 50 oz Canned White Hominy (About two 25-ounce cans, drained and rinsed)
• 1 tbsp Mexican Oregano
• 1 tsp Ground Cumin
• 1.5 tsp Salt (Divided, or to taste)
• 0.5 tsp Black Pepper (Freshly ground)
• 2 cups Cabbage (Thinly shredded, for garnish)
• 6 whole Radishes (Thinly sliced, for garnish)
• 0.5 cup Cilantro (Freshly chopped, for garnish)
• 2 whole Limes (Cut into wedges, for serving)

Instructions

1. 1

   Prepare the Red Chile Sauce

   • Heat a dry, heavy skillet over medium heat. Working in batches, toast the dried ancho and guajillo chiles for 30-60 seconds per side until they are fragrant and slightly pliable. Be careful not to burn them, as this will make the sauce bitter.
   • Place the toasted chiles in a medium bowl and cover with 4 cups of very hot water. Let them soak for 30 minutes to fully soften.
   • Transfer the soaked chiles to a blender. Add 1 cup of the chile soaking water, half of the large onion (roughly chopped), 4 cloves of garlic, the Mexican oregano, and ground cumin.
   • Blend on high speed for 2-3 minutes until the mixture is completely smooth. If needed, add another splash of soaking water to help it blend.
   • Place a fine-mesh sieve over a bowl and pour the chile puree through it. Use a spatula to press the liquid through, leaving the tough skins and seeds behind. Discard the solids. Set the smooth chile sauce aside.
2. 2

   Sear the Pork

   • Pat the pork cubes completely dry with paper towels. Season them generously with 1 teaspoon of salt and the black pepper.
   • Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers. Working in batches to avoid overcrowding the pot, sear the pork on all sides until deeply browned, about 5-7 minutes per batch.
   • Use a slotted spoon to transfer the browned pork to a plate and set aside.

Ingredients

• 1 lb Dried Pinto Beans (Picked over and rinsed)
• 1 pcs Smoked Ham Hock (About 1 lb)
• 2 tbsp Olive Oil
• 1 pcs Onion (Large, chopped)
• 4 cloves Garlic (Minced)
• 6 cup Chicken Broth (Low-sodium recommended)
• 2 tsp Chili Powder
• 1 tsp Ground Cumin
• 1 tsp Dried Oregano
• 1 pcs Bay Leaf
• 1.5 tsp Salt (Adjust to taste)
• 0.5 tsp Black Pepper (Freshly ground)

Instructions

1. 1

   Soak the Beans

   • Place the rinsed pinto beans in a large pot or bowl.
   • Cover with cold water by at least 3 inches.
   • Let them soak for 8 hours or overnight. This ensures even cooking and better texture.
   • After soaking, drain the beans completely and rinse them well.
2. 2

   Sauté Aromatics

   • Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
   • Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
   • Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3. 3

   Simmer the Beans until Tender

   • Add the drained beans, ham hock, chicken broth, chili powder, cumin, oregano, and bay leaf to the pot.
   • Stir to combine, ensuring the ham hock is mostly submerged.

Ingredients

• 2.5 cup All-Purpose Flour (About 300g)
• 1.5 tsp Baking Powder
• 1 tsp Salt
• 0.33 cup Lard (Chilled. For a vegetarian option, use vegetable shortening.)
• 0.75 cup Warm Water (Approximately 110°F / 43°C)

Instructions

1. 1

   Combine Dry Ingredients (2 minutes)

   • In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until thoroughly combined.
2. 2

   Cut in the Fat (3 minutes)

   • Add the chilled lard or shortening to the flour mixture. Using a pastry blender or your fingertips, cut the fat into the flour until the mixture resembles coarse, pea-sized crumbs.
3. 3

   Form and Knead the Dough (5 minutes)

   • Create a well in the center of the flour mixture and pour in the warm water. Mix with a fork or your hand until a shaggy dough forms.
   • Turn the dough out onto a lightly floured surface and knead for 3-4 minutes until it becomes smooth, soft, and elastic. Avoid over-kneading.
4. 4

   Rest the Dough (30 minutes)

   • Form the dough into a ball, place it back in the bowl, and cover with a damp kitchen towel or plastic wrap.
   • Let it rest at room temperature for at least 30 minutes. This crucial step relaxes the gluten, making the tortillas tender and easy to roll.
5. 5

   Divide and Roll (10 minutes)

   • After resting, divide the dough into 12 equal pieces (about 45g each) and roll each piece into a smooth ball.
   • Keep the dough balls covered with the towel to prevent them from drying out.
   • On a lightly floured surface, take one ball, flatten it with your palm, and use a rolling pin to roll it into a thin, 8-inch (20 cm) circle. Rotate the dough as you roll to maintain a circular shape.
   • Stack rolled tortillas with a small piece of parchment paper between each to prevent sticking.
6. 6

   Cook the Tortillas (10 minutes)

   • Heat a dry cast-iron skillet, comal, or non-stick pan over medium-high heat until it is very hot (a drop of water should sizzle and evaporate instantly).
   • Carefully place one tortilla onto the hot surface. Cook for about 30-45 seconds, until large bubbles begin to form.
   • Flip the tortilla and cook for another 20-30 seconds on the other side. It should have light golden-brown spots and puff up in places. Do not overcook, or it will become stiff.
7. 7

   Keep Warm and Serve

   • As each tortilla is cooked, immediately transfer it to a tortilla warmer or a plate and cover with a clean kitchen towel.
   • Stacking them traps the steam, which is essential for keeping them soft and pliable. Serve warm.