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.
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
- Heat oven to 350 degrees F.
- 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.
- Add the onion to skillet and sauté until golden. Add the garlic and sauté for 1 minute.
- Deglaze the skillet with 1 cup of the chicken broth, loosening the browned bits with a spoon.
- 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.
- 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.
- Taste and adjust seasonings.
Attribution
Photo credit: (c) Can Stock Photo / Stanislav71