Pork butt, which is cut from the shoulder, is a fatty cut. Trimming as much fat as possible from the meat—not just from the surface but also from between the muscles—helps prevent a greasy stew. After trimming, you should have 4 to 4½ pounds of pork. If the stew nonetheless ends up with fat on the surface, simply use a wide, shallow spoon to skim it off. This adovado is rich and robust; it pairs perfectly with Spanish rice, stewed pinto beans and/or warmed flour tortillas.
ounces New Mexico chilies, stemmed, seeded and torn into pieces
ounces guajillo chilies, stemmed, seeded and torn into pieces
01Place the chilies in a large bowl, pour in the boiling water and stir. Let sit, stirring occasionally, until the chilies have softened, about 30 minutes. Transfer half of the mixture to a blender and blend until smooth, about 1 minute. Add the remaining chilies and water and blend until smooth, scraping down the blender as needed. Measure ½ cup of the chili puree into a small bowl, cover and refrigerate until needed. Pour the remaining puree into a medium bowl and set aside; do not scrape out the blender jar. Pour ½ cup of the remaining water into the blender, cover tightly and shake to release all of the puree
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