TAQUERIA DEL SOL CARNE ADOVADA VERDE

This hearty pork stew is a New Mexico staple most often made with dried red chiles.

In this version, chef Eddie Hernandez of Atlanta-based Taqueria del Sol uses roasted and peeled Hatch green chiles to make a dish with deep, smoky flavor.

3 cups pork or chicken

stock

2 cups roasted and peeled

Hatch green chiles ⅓ cup Worcestershire

sauce

1 tablespoon ground

cumin

1 tablespoon garlic,

minced

1/4 tablespoon ground

cloves

1/2 tablespoon salt 3 pounds Boston pork butt, cut into 2-inch cubes

Preheat oven to 450 degrees.

Combine stock, green chiles,

Worcestershire sauce and spices and blend in a blender or food processor until smooth.

Place cubed pork in a large roasting pan.

Pour the blended sauce over the cubed pork and roast for up to 4 hours, or until fork tender.

Serve with white rice and flour tortillas

Serves 8

Per serving: 294 calories (percent of calories from fat, 43), 3 grams protein, 7 grams carbohydrates, 1 gram fiber, 14 grams fat (5 grams saturated), 116 milligrams cholesterol, 1,227 milligrams sodium.

EDDIE HERNANDEZ/ TAQUERIA DEL SOL