Adovado Carne Recipes

CARNE ADOVADA RECIPE

Steps:

• Heat 2 tablespoons oil in a large pot to medium-high heat. I use my Dutch oven for this.
• Pat the chopped pork dry with paper towels. Season with salt and pepper and brown the pork a couple minutes per side. You may need to do this in batches. Remove the pork and set it aside for now.
• Heat 1 more tablespoon oil in the same pot and add the onion and peppers. Stir cook them down for 5 minutes to soften.
• Add the garlic and cook another minute, stirring, until the garlic blooms and becomes fragrant.
• Add the remaining 2 tablespoon olive oil and stir in the 2 tablespoons of flour. Cook, stirring constantly for 5 minutes to cook out the raw flour flavor. You can cook stirring longer if you'd like.
• Add the chicken broth, orange juice, chili powder, oregano, coriander, cumin and a bit more salt and pepper to taste. Cook for 5 minutes to thicken the gravy and develop the flavors.
• Return the browned pork to the pot bring the pot to a boil. Reduce the heat, cover, then cook the entire pot of pork in the gravy for 2 hours, or until the pork is fall-apart tender. The sauce should be nice and thick, like a chili gravy.
• Stir in the vinegar and honey. Season with a bit of salt and pepper to taste.
• Serve!

CARNE ADOVADA

Steps:

• Toss pork and 1 ½ teaspoons salt together in a bowl; refrigerate for 1 hour.
• Combine New Mexican chiles and 4 cups boiling water in medium bowl. Cover and let sit until chiles are softened, about 30 minutes. Adjust oven rack to lower-middle position and heat oven to 325ºF (162ºC) degrees.
• Drain chiles, reserving 2 cups soaking liquid. Process chiles, honey, vinegar, garlic, oregano, cumin, cayenne, cloves, and ½ teaspoon salt in a blender to a thick paste, about 30 seconds.
• With blender running, slowly add reserved soaking liquid and blend until smooth, about 3 minutes.
• Combine pork and chile sauce in Dutch oven, stirring to coat, then bring to a boil over high heat. Cover pot, transfer to oven, and cook until pork is tender and fork inserted into pork meets little resistance, 2 to 2½ hours.
• Using wooden spoon or rubber spatula, scrape any browned bits from sides of pot and stir into pork until sauce is smooth and homogenous. Let stand, uncovered, for 10 minutes. Season with salt to taste. Serve with lime wedges.

CARNE ADOVADA

Steps:

• In a skillet or frying pan, heat oil over medium heat. Stir in flour and brown until light golden brown. Blend in chile powder. Slowly add water, stirring until lumps are removed. Add garlic, oregano, cumin and salt. Simmer on medium heat for 15 minutes. Remove from heat and let cool.
• Place pork in a large baking pan or casserole pan. When chile mixture has cooled, add it to pork and mix until pork is covered with chile. Marinate pork for at least 12 hours or overnight.
• Preheat oven to 325 degrees F (165 degrees C).
• Bake pork in preheated oven for at least 4 1/2 hours, or until meat is well cooked, tender and falls apart.

CARNE ADOVADA

Steps:

• For the Marinade: Put the pork in a roasting pan. Combine the Worcestershire sauce, hot sauce and some granulated garlic, salt and pepper in a small bowl. Pour the marinade over the pork and massage it into the meat. Cover and refrigerate for 1 hour.
• Preheat the oven to 350 degrees F.
• Transfer the roasting pan to the oven and roast, covered, for 1 hour.
• For the Italian Dressing: Vigorously mix the olive oil, cider vinegar, oregano, garlic, 1/2 teaspoon pepper and a pinch of salt in a small bowl; set aside.
• For the Salsa: Put the tomatoes, onions, celery, garlic, bell pepper and 5 cups water in a large pot over medium heat and bring to a boil. Cook for 15 minutes.
• Over an open flame, or on a grill or griddle over high heat, roast the chiles de arbol, California chiles and ancho chile for approximately 2 minutes. Toast the sesame seeds in a small skillet over low heat. Set aside.
• Add the roasted peppers, sesame seeds and boiled vegetables to a blender along with the Worcestershire sauce, oregano, granulated garlic, hot sauce, bread and cilantro leaves. Blend until smooth.
• Add the Italian dressing and blend thoroughly.
• Put the mixture into a large saucepan over medium heat and bring to boil. Lower the heat and simmer for 10 minutes.
• Transfer the pork to a cutting board and cut into bite-size chunks.
• Add the pork to the saucepan and simmer for 25 minutes.

CARNE ADOVADA: NEW MEXICO RED CHILE PORK STEW

Steps:

• Preheat oven to 350 F.
• Cook the pork, undisturbed, until each piece is browned well on one side, about 3 minutes.

CARNE ADOVADA

Steps:

• Preheat the oven to 250 degrees F.
• Brown the meat in an ovenproof saucepan and add the salt. Keep browning until all the liquid it releases is cooked and the meat is nice and brown. Add the spices and cook for about 1 minute. Add the red chile sauce and 2 quarts water and stir to deglaze the pan of the spices and fond. Put in the oven, uncovered, and cook nice and slow until it is fall-apart tender, about 6 hours.

INSTANT POT® CARNE ADOVADO

Steps:

• Place New Mexico chiles in a heat-proof bowl.
• Bring chicken broth to a boil in a small saucepan. Pour over the chiles; left soften, about 30 minutes.
• Turn on a multi-cooker (such as Instant Pot®) and the select Saute function. Coat pork with flour and add to pot in batches; saute until golden brown, about 15 minutes.
• Transfer soaked chiles to a blender. Add broth, garlic, and chipotle peppers; blend until smooth.
• Combine blended chile sauce, onion, vinegar, salt, oregano, and cumin in a bowl; pour sauce over the pork.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

CARNE ADOVADA

Steps:

• Put all ingredients in a Dutch oven. Cook uncovered for 4 hours. Turn off heat and check for tenderness, but do not stir.

ADOVADO CARNE (MARINATED STRIP STEAK)

Steps:

• For the marinade: Combine all ingredients to form a paste.
• For the steak: Salt and pepper the meat. Rub liberally with adovado marinade. Grill to desired temperature.

NEW MEXICO STYLE CARNE ADOVADA

Steps:

• On a cutting board, cut the pork into 1 1/2-inch cubes and place in a roasting pan (approximately 13 by 21-inch).
• Put the water into a blender and add the garlic, onion, salt, black pepper, oregano, chile pepper and chili powder. Blend until smooth as possible. Pour over the pork cubes and toss to coat well.
• Preheat oven to 400 degrees F. Cover the roasting pan and place in the oven to bake for 1 1/2 hours or until fork tender.

ADOVADO CARNE

Steps:

• Combine all ingredients to form a paste.
• NEW YORK STRIP: Salt and pepper the meat.
• Rub liberally with adovado marinade.
• Grill to desired temperature.

CHICKEN "CARNE" ADOVADA

Steps:

• Preheat oven to 300°F Coat a large baking dish or Dutch oven with cooking spray.
• Rinse chiles; spread out on a baking sheet. Toast in the oven until darkened and fragrant, 2 to 4 minutes per side. Let cool, then break each chile into several pieces.
• Puree half the toasted chiles with 1 cup broth in a blender until only tiny pieces of chile are visible. Pour into the prepared baking dish.
• Puree the remaining chiles with the remaining 1 cup broth, onion, garlic, vinegar, oregano and salt until smooth. Pour into the baking dish and stir together with the rest of the sauce. Add chicken; stir to coat.
• Bake until the chicken is tender and the sauce is thick, about 1 1/2 hours.

CARNE ADOVADO

Steps:

• Place everything except the stock and the pork in a blender or processor and puree. Add stock as needed to make a thick sauce.
• Marinate the pork at least 24 hours, or up to 48 hours (refrigerated).
• Preheat oven to 325°.
• Place pork in a roasting pan, and bake for about 3 1/2 hours, or until tender.