To eat or not to eat... Carne adovada

This dish has a few tricks up its sleeve. The most time consuming step is cubing your pork shoulder roast, but once that is browned you get to have fun. First, soak 1/4 c. raisins in 1/2 c. boiling coffee. That's right, raisins and coffee. Set aside.

























Then saute onions and add flour, LOTS of chili powder, oregano, garlic, and then the special ingredient chipotle peppers in adobo sauce - you mince these. I chose to remove most of the seeds. The recipe didn't suggest this, but I wanted the flavor, not the fire. Good decision.





Next add broth and the raisin/coffee mixture. Boil everything together and then blend it up until it is smooth and creamy. Return it to the pot and add the meat.
































At this step I simply couldn't resist adding a little extra touch of my own; inspired by the movie Chocolate, I threw in a heathy dose of cocoa powder...Mmm.








Cover the pot and throw it in the oven for a couple of hours to let the meat soften and tenderize. When it is done add lime zest, lime juice, and cilantro. Salt and pepper, and then serve it in warmed corn tortillas. Viola!

My opinion? Definitely to eat!