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Home > posts > 2018 > 03 > 2018-03-12_Carne_Adovada.html

Carne Adovada

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I made carne adovada. After last time[@rev], I decided I wanted to (a) make it myself and (b) use lean pork (pork loin). I based it on the reciep from Rancho De Chimayo's[@rev] but really did my own thing below. I made it on Sunday mornin and (had Meredith) put it in the oven around 4:00pm on Monday

I baked it for about 3.5 hours covered and 1/2 hour uncovered to thicken. It could have used a bit more thickening but was pretty good. The flavor wasn't as good as some resturants but I liked it a lot still. I think it could use a bit more thickness. And maybe a bit smoother??? (not sure). But it was fun to make. I wonder where the texture in the sauce comes from.

Recipe

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

Ingredients

Directions

  1. Trim chile pods and remove seeds. Cover with water and simmer for 10-15 min
  2. Saute the garlic and 1/2 of the onion in the butter until fragrant. Remove from heat
  3. Reserve 1 cup from chiles and drain. Working in two batches, puree onions+garlic, chile and the broth/water
  4. Saute the rest of the onion in the butter
  5. Add remaining ingredients except pork and simmer for 20-30 min. Cover or uncover based on desired thickness (it should be thick enough already)
  6. Marinate for a while
  7. Braise in the oven at 300°F for 3 or so hours. Uncover and let it keep going it not thick enough

The red chiles. We bought them a while ago but I think they are fine It turns out that 8oz is a lot! Soaking and ready The rest of the ingredients for the blended part of the sauce Ready to blend. You can really see the color of the chile water After about 4 hours in the oven (last 1/2 uncovered)