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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Originally made 2018-03-12[@rev] and moved here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 boullion)
- 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 corriander
- 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
- Saute 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