Mexican Recipes

Carne Adovada

Carne Adovada reheats wonderfully and is better the next day. Serve with warm flour tortillas or serve over chile rellenos, rice, wrapped in a flour tortilla as a burrito or with beans and posole.

Carne Adovada

Prep: 30 min | Cook: 4 hr | Yield: 8 servings

Ingredients

  • 1/3 cup vegetable oil
  • 3 1/2 pounds pork loin or butt, cut into 3/4 inch cubes
  • 2 cups diced onion
  • 2 tablespoons minced garlic
  • 4 cups chicken broth or water
  • 2 teaspoons coriander seeds, toasted and ground
  • 2 teaspoons dried Mexican oregano
  • 2 teaspoons chile caribe
  • 3/4 cup New Mexican ground red chile, mild or medium
  • 1 tablespoon red chile honey
  • 2 tablespoons red wine vinegar
  • Salt to taste
  • Flour tortillas

Optional seasonings

  • Ground canela
  • Ground cumin seed
  • Toasted ground chile seeds
  • Toasted ground pumpkin seeds

Instructions

  1. Heat oven to 350 degrees F.
  2. Heat the oil in a large skillet over medium-high heat and brown pork in batches, taking care not to crowd the pan. Set the pork aside.
  3. Add the onion to skillet and sauté until golden. Add the garlic and sauté for 1 minute.
  4. Deglaze the skillet with 1 cup of the chicken broth, loosening the browned bits with a spoon.
  5. Place the coriander, oregano, chile caribe, red chile powder, red chile honey, vinegar and salt in the work bowl of a food processor. Add the cooked onions, garlic and broth from the skillet and add 2 more cups of the chicken broth. Process until the mixture is thoroughly combined.
  6. Place the browned pork, chile sauce, and the remaining 1 cup of chicken broth into an ovenproof pot or dish. Stir to combine well and cook for 1 hour or until the pork is tender.
  7. Taste and adjust seasonings.

Attribution

Photo credit: (c) Can Stock Photo / Stanislav71



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