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Carne Adovada Monday, April 09, 2018, 08:43 PM

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Carne Adovada

Originally made 2018-03-12 and moved here

Recipe

I based it on Rancho De Chimayo's but kind of did my own thing.

Ingredients

• 3 to 4 lbs lean pork (pork lion)
• Water for chiles
  • 1 to 3 cup(s) reserved chile water
• 8 ounces (about 25) whole dried New Mexican red chile pods
  • 6 oz if weighing after cutting the stems
• 6 garlic cloves minced
• 1 onion, chopped
• 1 Tbsp butter
• 1 to 3 cup(s) chicken broth (or bouillon)
  • 4 cups liquid total between broth and chile water depending on desired spice level
• 1 Tbsp crushed red pepper
• 1/2 Tbsp cumin
• 1 tsp oregano
• 1 tsp coriander
• 1/2 tsp salt
• 1 Tbsp vegemite
• 1 Tbsp loy sodium soy sauce

Directions

1. Trim chile pods and remove seeds. Cover with water and simmer for 10-15 min
2. Sauté the garlic and onion in the butter until fragrant. Remove from heat
3. Reserve 1-3 cup(s) water from chiles and drain. Working in two batches, ** puree all ingredients but the pork. Make sure it is extra smooth! Between the broth and the chile water, there should be 4 cups of water. More chile water means spicier!
4. simmer for 20-30 min. Cover or uncover based on desired thickness (it should be thick enough already)
5. Allow to cool, add pork and marinate for at least a few hours or even longer
   • This step can probably be skipped. See Serious Eats
6. Braise in the oven at 300°F for 3.5+ or so hours. Uncover and let it keep going it not thick enough

Changes:

• 2019-09-23 -- Changed 3 lbs of pork to 3 to 4
• 2018-09-02 -- Changed that you can mix the water levels.
• 2018-04-12 -- Changed it so you blend all of the onions and spices
• 2018-04-09 -- Reordered and added a few minor notes
• 2018-03-12 -- Original Recipe