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


Carne Adovada

Originally made 2018-03-12 and moved here


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



  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
  6. Braise in the oven at 300°F for 3.5+ or so hours. Uncover and let it keep going it not thick enough


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