Carne Adovada
As a native new mexican, carne adovada is near and dear to my heart. This isn't a weeknight dish unless you don't mind eating until 10:30. Using frozen NM red chile makes this easier, but you could also make the chile from dried pods.
Carne Adovada
As a native new mexican, carne adovada is near and dear to my heart. This isn't a weeknight dish unless you don't mind eating until 10:30. Using frozen NM red chile makes this easier, but you could also make the chile from dried pods.
Cooking Instructions
- 1
Preheat the oven to 350F
- 2
Combine the chile puree, stock, OJ concentrate, raisins, chipotle, vinegar and fish sauce. Bring to a simmer
- 3
Season the pork with the ground chile powder, and 1 tsp salt
- 4
Place a Dutch oven over high heat and add a small amount of oil.
- 5
Add all of the pork to the smoking hot dutch oven. Cook without moving for 5 min to brown the bottom
- 6
Remove the pork and set aside
- 7
Reduce the heat to medium and add the onions, and then add the second tsp of salt.
- 8
Continue to cook the onions until they are soft. Add the garlic, oregano, black pepper, and cumin.
- 9
Use an immersion blender (or regular blender) to blend the chile sauce
- 10
Add the chile sauce to the onions and the bay leaves.
- 11
Add the pork to the sauce
- 12
Transfer the adovada to the oven without the lid. Roast for around 3-5 hours. You will notice the sauce will start out watery, then get greasy. Keep roasting. Eventually the oil will emulsify in the sauce like a ragu and thicken up.
- 13
Plate on corn tortillas with a sprinkle of queso fresco, red onion and cilantro.
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