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Home > pages > recipe-book > Carne_Adovada.html
Carne Adovada
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Carne Adovada
Originally made 2018-03-12[@rev] and moved here
Recipe
I based it on Rancho De Chimayo's[@rev] 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
- Trim chile pods and remove seeds. Cover with water and simmer for 10-15 min
- Sauté the garlic and onion in the butter until fragrant. Remove from heat
- 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!
- simmer for 20-30 min. Cover or uncover based on desired thickness (it should be thick enough already)
- Allow to cool, add pork and marinate for at least a few hours or even longer
- 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[@rev] -- 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