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Home > pages > my-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Originally made 2018-03-12[@rev] and moved here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
- Water for chiles
- 1 cup reserved chile water
- 8 ounces (about 25) whole dried New Mexican red chile pods (see note)
- 6 garlic cloves minced
- 1 onion, chopped
- 1 Tbsp butter
- 3 cups chicken broth (or boullion)
- 1 Tbsp crushed red pepper
- 1/2 Tbsp cumin
- 1 tsp oregano
- 1 tsp corriander
- 1/2 tsp salt
- 1 Tbsp vegemite
- 1 Tbsp loy sodium soy sauce
- 3 lbs lean pork (pork lion)
Directions
- Trim chile pods and remove seeds. Cover with water and simmer for 10-15 min
- Saute the garlic and onion in the butter until fragrant. Remove from heat
- Reserve 1 cup water from chiles and drain. Working in two batches, puree all ingredients but the pork. Make sure it is extra smooth!
- 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
Note: If weighing after cutting the stems, aim for about 6 oz
Changes:
- 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