Authentic Carne Adovada Food

NEW MEXICO CARNE ADOVADA

Steps:

• Cut pork loin roast into large bite sized pieces. Salt and pepper to taste.Heat a large skillet over medium high heat. Add oil. When oil is hot, add pork pieces and brown on two sides. Cook in batches as not to crowd the pork. The pork will brown better.
• Remove pork to a plate.
• Heat a Dutch oven over medium heat. Add butter. Once butter bubbles and bubbles start to subside, add onions. Cook onions, stirring, until just starting to soften, about 5 minutes. Add garlic and saute until fragrant. About 1 minute.
• Add flour and cook, stirring constantly for two minutes. Add chile powder, chicken broth and cook stirring, until gravy starts to thicken. Add cumin, coriander and oregano. Cook for 1 minutes for flavors to blend.
• Remove from heat and add browned pork.
• Stir well, cover and place in refrigerator to marinade overnight. Or for at least 2 - 3 hours before cooking.
• Heat oven to 350 degrees.
• Cook 2 - 2 1/2 hours or until pork is tender.
• Remove pork from oven and stir in molasses and vinegar.
• Place the lid back on the pot and let it steep for about 15 minutes.
• Serve with lime wedges. Serve with rice, hominy or beans, flour tortillas or all. You can also top with a dollop of Sour Cream and some fresh diced sweet onions.

CARNE ADOVADA: NEW MEXICO RED CHILE PORK STEW

Steps:

• Preheat oven to 350 F.
• Cook the pork, undisturbed, until each piece is browned well on one side, about 3 minutes.

CARNE ADOVADA

Steps:

• Toss pork and 1 ½ teaspoons salt together in a bowl; refrigerate for 1 hour.
• Combine New Mexican chiles and 4 cups boiling water in medium bowl. Cover and let sit until chiles are softened, about 30 minutes. Adjust oven rack to lower-middle position and heat oven to 325ºF (162ºC) degrees.
• Drain chiles, reserving 2 cups soaking liquid. Process chiles, honey, vinegar, garlic, oregano, cumin, cayenne, cloves, and ½ teaspoon salt in a blender to a thick paste, about 30 seconds.
• With blender running, slowly add reserved soaking liquid and blend until smooth, about 3 minutes.
• Combine pork and chile sauce in Dutch oven, stirring to coat, then bring to a boil over high heat. Cover pot, transfer to oven, and cook until pork is tender and fork inserted into pork meets little resistance, 2 to 2½ hours.
• Using wooden spoon or rubber spatula, scrape any browned bits from sides of pot and stir into pork until sauce is smooth and homogenous. Let stand, uncovered, for 10 minutes. Season with salt to taste. Serve with lime wedges.

CARNE ADOVADA

Steps:

• In a skillet or frying pan, heat oil over medium heat. Stir in flour and brown until light golden brown. Blend in chile powder. Slowly add water, stirring until lumps are removed. Add garlic, oregano, cumin and salt. Simmer on medium heat for 15 minutes. Remove from heat and let cool.
• Place pork in a large baking pan or casserole pan. When chile mixture has cooled, add it to pork and mix until pork is covered with chile. Marinate pork for at least 12 hours or overnight.
• Preheat oven to 325 degrees F (165 degrees C).
• Bake pork in preheated oven for at least 4 1/2 hours, or until meat is well cooked, tender and falls apart.

CARNE ADOVADA

Steps:

• Put all ingredients in a Dutch oven. Cook uncovered for 4 hours. Turn off heat and check for tenderness, but do not stir.

CARNE ADOVADA

Steps:

• Heat the oil in a small sauce pan, add in flour and whisk for 2 minutes to make a roux.
• Place all other ingredients into a large stock pot or crock pot. Stir to combine ingredients and then whisk in the roux.
• Cover and cook in a large stock pot on medium low for 4 hours or until meat is fork tender.
• If using a crock pot cook on high for 4-6 hours.
• Salt to taste and then serve.

NEW MEXICO STYLE CARNE ADOVADA

Steps:

• On a cutting board, cut the pork into 1 1/2-inch cubes and place in a roasting pan (approximately 13 by 21-inch).
• Put the water into a blender and add the garlic, onion, salt, black pepper, oregano, chile pepper and chili powder. Blend until smooth as possible. Pour over the pork cubes and toss to coat well.
• Preheat oven to 400 degrees F. Cover the roasting pan and place in the oven to bake for 1 1/2 hours or until fork tender.

CARNE ADOVADA, TRADITIONAL NEW MEXICAN

Steps:

• Most recipes tell you to remove the seeds.
• Don't!
• Melt the shortening and stir in the flour.
• Heat until browned; don't let it burn.
• Crumble the chiles finely; toss them in the pot.
• Add the garlic and oregano; stir.
• Slowly stir in the water, and heat.
• Simmer for 45 minutes, stirring occasionally.
• Line an oven proof glass pan with foil.
• Place the pork in the pan; cover with the chile.
• Cover the pan.
• Let the pork sit in the chile in the refrigerator 24 hours.
• Bake the carned adovada in a 300 degree oven for 3 hours, with foil on.
• Stir occasionally.
• Add water if necessary to keep pork from burning or sticking; it should be moist but not runny when done.
• Pork should be very, very tender and falling apart when finished.
• If necessary, cook a little longer.