CARNE ADOVADA
This classic New Mexican dish consists of chunks of pork braised in a thick chile sauce flavored with garlic, Mexican oregano, cumin, and honey. Serve over rice or in tortillas.
Provided by Lauren
Categories Lunch/Dinner
Time 3h10m
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1 /6 recipe, Calories 495 kcal, Sugar 10 g, Sodium 770 mg, Fat 30 g, SaturatedFat 12 g, Carbohydrate 15 g, Protein 37 g, Cholesterol 118 mg
BRAISED PORK WITH RED CHILI SAUCE
"I got this recipe from my mom," Kara de la Vega of Suisun City, California notes. "It's really good with rice and a green salad...or scooped into tortillas."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, brown pork in oil. Remove and keep warm. In the same skillet, saute the onion, garlic, chili powder, oregano and cumin for 2-3 minutes or until onion is tender., Stir in the pork, water, tomato paste, sugar and salt. Bring to a boil; cover and simmer for 18-20 minutes or until pork is tender. Stir in the cream; bring to a boil, stirring constantly.
Nutrition Facts : Calories 414 calories, Fat 24g fat (11g saturated fat), Cholesterol 141mg cholesterol, Sodium 409mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 3g fiber), Protein 37g protein.
BRAISED BEEF AND RED CHILES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h55m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Add the chiles and garlic to a saucepan, cover with water and bring to a boil. Remove from the heat and steep for 20 to 30 minutes. Pour off half the cooking liquid. Using an immersion blender, puree the peppers, garlic and remaining liquid until smooth. (Alternatively, you can use a regular blender. Be careful when blending hot or warm ingredients.)
- Preheat the oven to 275 degrees F.
- Heat the oil in a Dutch oven over medium-high heat. Season the chuck roast with the salt, pepper, chile powder and cumin. When the oil is hot, add the meat to the Dutch oven and brown on all sides, about 3 minutes, then remove to a plate.
- Add the tomato paste and onion to the pot and cook, stirring, for 1 minute. Add the stock, sugar, bay leaves and pepper puree to the pot and stir to combine. Return the beef to the pot and cover. Roast until the meat is fall-apart tender, 2 1/2 to 3 hours.
- Remove the bay leaves. Shred the meat in the pot and serve on warm tortillas with shaved cabbage, sour cream, lime and cilantro.
THE BEST PORK ENCHILADAS
Enchiladas from the Mexican state of Oaxaca are made with a red chile sauce. Ours has raisins to pull the fruit flavors from the ancho chiles and add a touch of sweetness. The pork is braised with aromatics and seasonings that turns into a deeply flavored blended sauce. Frying the tortillas a bit before rolling them gives them a durability that is important when assembling the dish.
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 4 servings
Number Of Ingredients 19
Steps:
- Rinse the red onion in cold water, breaking up the rings and removing any white membrane between the layers. Drain well. Toss the red onions, vinegar, 1 1/2 cups water, 2 teaspoons salt and the sugar in a medium bowl until the sugar and salt dissolve. Cover with plastic wrap and let sit at room temperature until ready to serve.
- Heat 2 tablespoons of the oil in a large heavy pot or Dutch oven over medium-high heat. Cook the pork, turning once, until golden brown on two sides, 4 to 5 minutes. Transfer to a plate.
- Add the yellow onions to the same pot, season with salt and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Add the garlic, tomato paste, cumin and oregano and cook, stirring occasionally, until the paste is brick red and the mixture is fragrant, about 1 minute. Add the ancho and pasilla chiles, bay leaves, raisins, broth and 1 tablespoon salt. Return the pork and any accumulated juices to the pot. Bring to a boil, reduce to low, cover and simmer until the pork is falling apart and easily shreds, 1 1/2 to 2 hours.
- Remove the bay leaves and discard. Transfer the pork to a medium bowl. Reserve the cooking liquid.
- Let the hot cooking liquid cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until smooth. Pour the sauce into a medium bowl and repeat with any remaining cooking liquid. Season with salt.
- Pour 1/2 cup of the chile sauce over the pork. Use a potato masher to smash the pork into the sauce; it should fall apart completely. Remove any remaining large pieces of fat and discard. Stir to combine and season with salt if necessary.
- Arrange a rack in the center of the oven and preheat to 425 degrees F.
- Heat the remaining 1 cup oil in a medium skillet over medium-high heat until it bubbles immediately when the edge of a tortilla touches the surface. Working one at a time, fry the tortillas until just starting to brown and crisp, about 10 seconds per side (they should still be somewhat pliable). Drain on paper towels.
- Dip both sides of each tortilla in the chile sauce just to coat and transfer to a rimmed baking sheet. Spread 1/2 cup of the chile sauce in a 6-inch strip down the center of a 13-by-9-inch baking dish.
- Spoon 1/4 cup shredded pork across the center of a tortilla. Fold one side over the filling, then roll up the tortilla. Place seam-side down in the prepared baking dish. Repeat with more sauce and remaining tortillas (the enchiladas should be nestled right up against each other in the pan). Top with any remaining sauce in your bowl or leftover on the baking sheet. Cover tightly with foil and bake until the sauce bubbles, 20 to 25 minutes. Remove the foil, top with the cheese and bake until the cheese is melted but not brown, 5 to 10 minutes. Let sit 10 minutes.
- Top the enchiladas with the pickled red onions. Serve with lime wedges for squeezing over.
RED CHILE PORK TAMALES
While it's common to make tamales all year round, these delicious steamed corn husk-wrapped bundles are traditionally made and shared around the holidays in Mexico. Everyone has their favorite filling -chicken, beef and pork are all popular. In our version, the pork shoulder filling is cooked low and slow in a flavorful sauce of dried chiles, aromatics and spices and then wrapped in a fluffy, tender masa dough. Enjoy these tamales on their own, or with a squeeze of fresh lime juice.
Provided by Food Network Kitchen
Time 4h15m
Yield 32 tamales
Number Of Ingredients 21
Steps:
- For the braised pork: Heat the oil in a large Dutch oven over medium-high heat. Add the onion, 1/4 teaspoon salt and a few grinds black pepper and cook until just tender, about 5 minutes. Add the chicken broth and guajillo, ancho and pasilla chiles and bring to a boil. Cover, turn off the heat and let sit until the chiles have softened, about 10 minutes. Transfer to a blender with the cumin, oregano, garlic, 2 teaspoons salt and a few grinds black pepper and puree until very smooth.
- Pour the sauce back into the Dutch oven, then add the pork and bay leaves. Cover and bring to a boil over medium-high heat. Reduce the heat to medium low to maintain a steady simmer and cook until the pork is very tender and the sauce is brick red, 1 hour 45 minutes to 2 hours.
- Meanwhile, soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, about 1 hour.
- Discard the bay leaves from the pork, then shred the pork with 2 forks. Stir in the apple cider vinegar; taste and adjust the seasoning with more salt and pepper. Set aside to cool slightly.
- For the masa dough: Beat the lard, baking powder, chile powder and 1 teaspoon salt in a large bowl with an electric mixer on medium-high speed until smooth and light in texture, about 2 minutes. (Alternatively, use a stand mixer with the paddle attachment.) Reduce the speed to low and add the masa harina. Once just incorporated, slowly add 2 1/2 cups of the chicken broth and mix until combined, 2 to 4 minutes. Test the dough by placing a 1/2-teaspoon dollop in a cup of cold water--it should float. If not, add the remaining 1/2 cup broth and mix until combined, about 2 minutes more. This will ensure that the masa dough is light and fluffy.
- Drain the husks and pat dry. Starting 1/2 inch from the wide end of a husk, spread about 3 tablespoons of the masa dough down the length of the husk, leaving a 1-inch border on the sides. Spoon 2 heaping tablespoons of the pork filling down the center of the dough, then fold in the sides of the husk, wrapping the dough around the filling. Fold up the narrow end of the husk. Repeat with the remaining husks, dough and filling.
- Set a steamer basket in a large pot filled with 1 to 2 inches of water. Arrange the tamales standing open-end up in the steamer. Bring the water to a boil over medium-high heat, then cover and steam until the dough is firm, 45 to 50 minutes. Remove from the steamer and cool slightly before unwrapping. Serve with lime wedges if desired.
BRAISED PORK IN RED CHILE SAUCE
This braised pork in red chile sauce is made by slowly cooking pork butt in a smoky, spicy homemade ancho chile sauce. You'll want to have plenty of tortillas on hand to soak up that sauce.
Provided by Caleb Zigas | Leticia Landa
Categories Mains
Time 2h45m
Number Of Ingredients 11
Steps:
- Have ready a medium bowl filled with very hot water. In a cast-iron skillet or grill over medium-high heat, toast the chiles until nice and smoky, 1 to 2 minutes per side. Place the chiles in the bowl of hot water to rehydrate for 5 minutes. Drain the chiles.☞TESTER TIP: Reserve the chile soaking water and use it in place of the water called for in steps 2 and 6.
- In a blender, combine the rehydrated chiles with the garlic, cumin, and 1 cup water. Blitz until smooth, then pour the chile paste into a bowl.☞TESTER TIP: There's no need to clean the blender before using it later for the tomatoes.
- On the cast-iron skillet or grill used for toasting the chiles, roast the tomatoes, rotating occasionally, until nice and charred in some places, 7 to 10 minutes. Toss the grilled tomatoes into the blender and blitz until smooth.
- In a Dutch oven or high-sided sauté pan with a lid over medium-high heat, warm the olive oil. Add the pork, season with the salt, and cook, stirring often, until the meat is browned, 10 to 15 minutes. Use a slotted spoon to transfer the pork to a plate, leaving behind the fat in the pan.
- Reduce the heat to medium, add the onions and cook until softened, about 5 minutes. Stir in the chile paste. Add the pork and stir to coat.
- Pour in the pureed tomatoes and 1 cup water. Bring the mixture to a boil, then cover, turn the heat to low, and braise the pork until tender, about 1 hour and 45 minutes. Taste and adjust seasoning, if necessary.
- Serve the pork in chile sauce with warm tortillas and black beans.
Nutrition Facts : ServingSize 1 portion, Calories 294 kcal, Carbohydrate 6 g, Protein 35 g, Fat 14 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 109 mg, Sodium 1526 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 9 g
RED BRAISED GINGER PORK BELLY WITH PICKLED CHILLIES
Malty Chinese black vinegar makes a great base for a slow-cooked one-pot with ginger, chilli and a thrifty cut of meat
Provided by Jennifer Joyce
Categories Buffet, Main course
Time 2h25m
Yield Serves 6-8 as part of a buffet
Number Of Ingredients 14
Steps:
- Toss the pork with the soy and 1 tbsp of the rice wine. Leave for 1 hr or, even better, overnight in the fridge.
- Heat some of the oil in a medium heavy-based saucepan. Brown the meat, in batches, on both sides and set aside. Add a little more oil and cook the garlic, ginger and chilli for 2-3 mins until golden.
- Pour the vinegar, remaining rice wine, sugar and stock into the pan and bring to the boil. Add the pork, then turn down the heat, cover and simmer for 2 hrs or until the meat is tender. For the final 30 mins, remove the lid, increase the heat and let the liquid reduce until thick and syrupy. Serve scattered with the sesame seeds, spring onions and sliced chillies, with rice.
Nutrition Facts : Calories 695 calories, Fat 46 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 52 grams protein, Sodium 1.6 milligram of sodium
BRAISED PORK WITH GREEN CHILE SAUCE OF CHILE VERDE
My DD makes this chile verde whenever we get together for Mexican dinners. It is a family favorite. The recipe is from a Sunset Mexican Cookbook,from 1977. Mild canned California green chiles season this meaty pork stew. Serve it with rice or as a burrito filling. For Burritos, spoon pork into warm, soft flour tortillas, add sour cream, tomato wedges, and a squeeze of lime juice and fold to enclose. We also serve this Chile Verde with Tamales. This chile Verde is also good served with scrambled eggs, Enjoy!
Provided by Barb G.
Categories Stew
Time 2h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Trim and discard fat and cut pork in 1-inch cubes.
- In a large frying pan, heat oil over mediun-high heat; add meat a few cubes at a time and cook until very brown.
- Push meat to side of pan and add onion, garlic and bell peppers; saute until limp.
- Stir in chiles, oregano, cumin, salt, cilantro, vinegar, and water.
- Cover and simmer until meat is fork tender(about 1 hour).
- Skim off fat & discard.
- Serve with rice or make burritos or serve in your favorite way.
PUERCO PERDIGADO CON CHILE ROJO (BRAISED PORK WITH RED CHILE SAU
This can be served in a burrito or with rice and beans. The meat comes out very tender in a mild sauce. Don't forget the avocado and a cold Mexican Beer. Prep time is an estimate.
Provided by cookiedog
Categories Stew
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Trim and discard fat from meat and cut into 1-inch cubes.
- In a wide frying pan, heat oil over medium-high heat; add meat a few pieces at a time and cook until lightly brown. Push to sides of pan.
- Add onion, garlic, chili powder, cumin, and oregano; cook until onion is limp.
- Stir in water, sugar, salt, and tomato paste; simmer, covered, until pork is fork tender (about 1 hour).
- Skim off fat and discard.
- Stir in cream and cook, stirring, until mixture boils.
- Turn into a serving dish and garnish with pumpkin seeds.
- To serve, fill warm tortillas with meat and garnish with avocado, tomato, and sour cream. Offer lime to squeeze over servings.
Nutrition Facts : Calories 651.3, Fat 47.9, SaturatedFat 17.6, Cholesterol 176.9, Sodium 832, Carbohydrate 9.3, Fiber 2.2, Sugar 4, Protein 44.3
PORK BRAISED IN GUAJILLO CHILE SAUCE
Daisy Martinez recipe. Guajillo chiles (sometimes spelled "huajillo") can be found at either regular grocery stores in the Mexican food section or Mexican food markets. Most of the cook time is passive.
Provided by Zanna_409104061
Categories Pork
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put the pork in a heavy Dutch oven large enough to fit pork comfortably.
- Pour in enough cold water to cover the meat by about 2 inches.
- Add 2 tablespoons salt, bay leaf and bring to a boil.
- Boil for one hour, skimming foam off surface as necessary.
- Cut the stems off the guajillo chiles. Tap out the seeds.
- Heat oil in a medium skillet over medium heat.
- Add half the chiles and toast them in the skillet, turning with tongs, until they crisp up a bit and change color, about 4 minutes.
- Lift out chiles and repeat with remaining chiles.
- Pour enough boiling water over the toasted chiles to cover them. Soak until completely softened, about 20 minutes. Drain well.
- Wipe out the skillet with paper towels, put the onion and tomatoes cut sides down in the skillet. Cook, turning the veggies as often as necessary, until tomatoes are blackened on all sides and the onions are blackened on both flat sides.
- After the pork cooks one hour, ladle off 2 cups of the cooking liquid and pour into blender. Add onions and puree until smooth. Add chiles and tomatoes and blend until smooth.
- Ladle off another 2 cups of the cooking liquid and set aside. Drain pork, discard remaining liquid, wipe out the pot.
- Set the pot over medium-low heat and add the oil or lard. Stir in the flour and cook, stirring, 3-4 minutes.
- Pour the chili sauce into the pot slowly, stir well.
- Return the pork to a simmer, cover the pot and cook until tender, about 1 hour. While it cooks, there should be enough sauce to moisten the pork. If not, add reserved pork cooking liquid as needed.
- Serve hot over white rice or with flour tortillas.
Nutrition Facts : Calories 1370.6, Fat 112.3, SaturatedFat 33.7, Cholesterol 322.3, Sodium 3801.7, Carbohydrate 9.4, Fiber 1.6, Sugar 3.4, Protein 77
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- Using tongs, briefly toast the guajillo chiles over an open flame or in a cast-iron skillet until fragrant, 5 seconds per side. Transfer the guajillos to a blender. Add 2 cups of hot water and let stand for 15 minutes.
- Add the garlic, chipotles, black pepper, cinnamon and oregano to the blender and puree. Strain the sauce into a large enameled cast-iron casserole, pressing on the solids. Add the pork and 6 cups of hot water to the casserole; bring to a boil. Cover partially and simmer over low heat until the pork is tender, 2 hours.
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