Grilled Carne Adovada Marinated Pork Medallions Topped With Chili Caribe Served With Beans Posole And Fresh Flour Tortillas Food

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.

GRILLED CARNE ADOVADA: MARINATED PORK MEDALLIONS, TOPPED WITH CHILI CARIBE SERVED WITH BEANS, POSOLE, AND FRESH FLOUR TORTILLAS

Steps:

• Adovada: Place the pork medallions in a shallow pan. Add olive oil (or vegetable oil), red chili powder, salt, garlic powder, cumin, and a dash of Worcestershire sauce. Cover and refrigerate for at least 1 hour, up to 24 hours.
• Chile Caribe: Preheat the oven to 350 degrees F.
• De-seed the chiles and put on a baking sheet. Bake for 1 to 2 minutes until skin starts to blister and they begin to toast. Remove from the oven and put into pot of water with salt, garlic, cumin, bring to a boil and boil for 5 to 10 minutes. When done add the chiles to a blender, using the water you boiled them in, and blend to a smooth consistency. Return to the saucepan and simmer over low heat.
• Beans: Cook the beans in either a pressure cooker or slow cooker until tender, about 1 hour or so in a pressure cooker. When done, add salt, vegetable oil (olive oil), and/or cumin.
• Posole: Boil the posole (hominy) in a pressure cooker until done about 1 1/2 hours. Then add some red chile powder, thinly sliced onion, oregano, and salt. Boil for another 15 to 20 minutes.
• Assembly: Preheat a grill to high.
• Place the marinated pork medallions on the grill. Cook for about 2 minutes per side, this will cook quickly, don't overcook, you want to keep them moist inside.
• Layer 3 pork medallions on a plate, ladle chile caribe over the pork and finish with the beans and posole. Serve with warm flour tortillas.
• Mix all of the ingredients together with your hands into large ball. Wrap with plastic wrap and let stand for 20 minutes. Form into balls that are slightly smaller than golf balls. Flatten each ball with a rolling pin into 6 to 8-inch circles that are 1/8-inch thick. Place on a dry, hot griddle and cook until brown on both sides, about 1 minute per side.

CARNE ADOVADA

Steps:

• For the Marinade: Put the pork in a roasting pan. Combine the Worcestershire sauce, hot sauce and some granulated garlic, salt and pepper in a small bowl. Pour the marinade over the pork and massage it into the meat. Cover and refrigerate for 1 hour.
• Preheat the oven to 350 degrees F.
• Transfer the roasting pan to the oven and roast, covered, for 1 hour.
• For the Italian Dressing: Vigorously mix the olive oil, cider vinegar, oregano, garlic, 1/2 teaspoon pepper and a pinch of salt in a small bowl; set aside.
• For the Salsa: Put the tomatoes, onions, celery, garlic, bell pepper and 5 cups water in a large pot over medium heat and bring to a boil. Cook for 15 minutes.
• Over an open flame, or on a grill or griddle over high heat, roast the chiles de arbol, California chiles and ancho chile for approximately 2 minutes. Toast the sesame seeds in a small skillet over low heat. Set aside.
• Add the roasted peppers, sesame seeds and boiled vegetables to a blender along with the Worcestershire sauce, oregano, granulated garlic, hot sauce, bread and cilantro leaves. Blend until smooth.
• Add the Italian dressing and blend thoroughly.
• Put the mixture into a large saucepan over medium heat and bring to boil. Lower the heat and simmer for 10 minutes.
• Transfer the pork to a cutting board and cut into bite-size chunks.
• Add the pork to the saucepan and simmer for 25 minutes.

PORK STEW: CARNE ADOVADA

Steps:

• Preheat oven to 250 degrees F. Spread all the spices (chile, coriander, cumin, oregano, peppercorns) on a sheet of aluminum foil with the edges turned up to avoid spillage and toast the spices for a few minutes. Transfer the toasted spices to a molcajete or mortar and pestle and grind together.
• Sprinkle the pork cubes with the spices, covering all surfaces of the meat as much as possible. Let the pork sit covered in the refrigerator for 2 hours.
• Create a beurre manie by mashing the flour into the butter in a small bowl. Set aside until needed as a thickener for the stew.
• Heat the grape seed oil in a deep saute pan over medium-high heat until it begins to shimmer. Add the pork cubes and brown on all sides. Lower heat to medium and add the garlic and onion and stir to combine flavors. Cook until the onion turns translucent, then stir in chili powder and paprika. Add 4 cups water and reduce heat to low. Cover and let simmer until fork tender, about 2 hours. Add water as needed throughout the cooking process. In the last 30 minutes of cooking time, add the beurre manie to thicken. Serve hot.

MARINATED HOT PORK: CARNE ADOVADA TACOS

Steps:

• Place the meat into an 11 by 12-inch baking dish. Toss the meat and dry ingredients with 2 cups soybean oil. Marinate overnight or for 6 hours covered in the refrigerator.
• Preheat oven to 350 degrees F.
• Bake, covered, in the oven for 45 to 60 minutes. Remove and allow to cool slightly.
• When slightly cooled chop meat into small cubes. Serve on 2 warm soft white corn tortillas. Sprinkle with diced white onion and chopped cilantro, and of coarse a squeeze of fresh lime!

CARNE ADOVADA (MARINATED PORK)

Steps:

• Sprinkle meat with salt.
• Add garlic and oregano to blended chili.
• Pour over meat and marinate in refrigerator 6-8 hours or overnight.
• Cook slowly on top of stove or in 350 oven until meat is done, about 1 hour.
• Thick slices of potatoes may be marinated with the meat.

PORK MEDALLIONS GRILLED WITH HERB MARINADE

Steps:

• Preheat grill.
• Pound pork slightly with mallet.
• In a flat dish, put oil, vinegar, salt and pepper to taste and stir to blend.
• Add rosemary and cumin and stir again.
• Add the pork slices and turn them in the marinade.
• Cover and set aside until ready to cook or put in the refrigerator and let it marinate for an hour or so.
• Add the medallions to the grill and cook 3-4 minutes on one side and then turn and cook 2-3 minutes on the other.
• Continue cooking, turning often for a total of 10 minutes.
• Transfer to a warm serving dish and brush with melted butter.

PORK ADOBADA CHILE - MARINATED PORK

Steps:

• If using the chiles, tear them open and remove the veins and seeds. Soak the chiles in the vinegar for 30 minutes, or until soft.
• Combine the chiles (or chile powder), vinegar, garlic, salt, pepper, oregano, cinnamon, and cloves in a blender and process to a smooth, wet paste.
• Cut the pork chops in half without cutting all the way through. Spread each piece of pork with the adobo mixture and stack in a nonreactive baking dish. Cover and let marinate, in the refrigerator, for 4 to 6 hours.
• Preheat the grill to high.
• When ready to grill, oil the grill grate. Arrange the slices on the hot grate and grill, turning with tongs, until nicely browned and cooked through, 3 to 5 minutes per side.
• Serve immediately, accompanied by tortillas, guacamole, and salsa, wrapping the pork and condiments in the tortillas.

CARNE ADOVADA (RED CHILE AND PORK STEW)

Steps:

• Preheat oven to 350°. Heat 2 tablespoons oil in a large, heavy-bottomed, ovenproof pot over medium-high heat. Add onions and garlic and cook, stirring, until onions are golden, about 6 minutes. Remove from heat and transfer onions and garlic to a bowl with a slotted spoon.
• In a large bowl, stir together flour, salt, cumin, and pepper. Add pork and toss to coat. Return pot to medium-high heat, add remaining 1 tablespoons oil, and, working in batches, lightly brown meat on all sides, 5 to 7 minutes per batch. Transfer meat to a separate bowl as you go.
• Return onions and garlic to pot. Sprinkle with ground chiles and cook, stirring, 2 minutes (mixture will be thick- I added some of the broth at this point to keep the chile from burning). Add the rest of the broth, stirring to loosen browned bits from bottom of pot. Whirl sauce in a blender until smooth. Return sauce to pot and add bay leaf and reserved pork (I also added the pork bone).
• 4. Cover pot, put in oven, and cook 1 hour. Set lid slightly ajar and cook until pork is fork-tender, about 1 hour more. Remove bay leaf and season with additional salt before serving.

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.

INSTANT POT® CARNE ADOVADO

Steps:

• Place New Mexico chiles in a heat-proof bowl.
• Bring chicken broth to a boil in a small saucepan. Pour over the chiles; left soften, about 30 minutes.
• Turn on a multi-cooker (such as Instant Pot®) and the select Saute function. Coat pork with flour and add to pot in batches; saute until golden brown, about 15 minutes.
• Transfer soaked chiles to a blender. Add broth, garlic, and chipotle peppers; blend until smooth.
• Combine blended chile sauce, onion, vinegar, salt, oregano, and cumin in a bowl; pour sauce over the pork.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

MARINATED PORK MEDALLIONS

Steps:

• The Day Before:.
• Mash the garlic and salt to form a paste.
• Add the hot pepper paste and 1/2 tsp paprika.
• Coat the medallions with this paste and put them in a shallow dish.
• Pour the wine over all, make sure they are all covered.
• Refrigerate over night.
• How to cook them:.
• Remove medallions from the marinade; saving it for later.
• Heat olive oil over a medium-high heat.
• Add the onions sauteing until brown.
• Add the rest of paprika and cook for about 3 minutes.
• Cover and keep warm.
• In a large skillet pour in enough olive oil to 1/2 inch from the bottom.
• Heat to very hot but not smoking.
• Brown the medallions a few at a time without crowding.
• Fry about 1 minute on each side.
• Serve in crusty rolls with the onions.

MARINATED PORK MEDALLIONS

Steps:

• In a small bowl, whisk brown sugar, salad dressing, pineapple juice and soy sauce until blended. Pour 1/2 cup marinade into a large resealable plastic bag. Add pork; seal bag and turn to coat. Refrigerate overnight. Cover and refrigerate remaining marinade., Drain pork, discarding marinade in bag. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. , Grill pork, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until a thermometer reads 145°, basting occasionally with reserved marinade. Let stand 5 minutes before serving.