Carne Adovada Marinated Pork Recipes

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CARNE ADOVADA: NEW MEXICO RED CHILE PORK STEW



Carne Adovada: New Mexico Red Chile Pork Stew image

Learn how to make carne adovada, a spicy, wonderfully flavorful pork and red chile stew popular in New Mexico.

Provided by Molly Watson

Categories     Lunch     Entree     Dinner     Breakfast

Time 3h4m

Yield 6

Number Of Ingredients 9

1 tablespoon vegetable oil
3 pounds pork butt or pork shoulder , well-trimmed of fat and cut into 1-inch pieces
2 onions , chopped
6 cloves garlic , chopped
1 teaspoon fine sea salt
1 tablespoon flour, or masa harina
1/2 teaspoon freshly ground pepper
1 cup/8 ounces ground dried New Mexican red chile powder
5 to 6 cups water, divided

Steps:

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

Nutrition Facts : Calories 714 kcal, Carbohydrate 16 g, Cholesterol 195 mg, Fiber 8 g, Protein 56 g, SaturatedFat 17 g, Sodium 1131 mg, Sugar 3 g, Fat 48 g, ServingSize About 6 servings, UnsaturatedFat 0 g

MARINATED HOT PORK: CARNE ADOVADA TACOS



Marinated Hot Pork: Carne Adovada Tacos image

Provided by Lone Star Chuck Wagon

Categories     main-dish

Time 7h25m

Yield 4 to 6 servings

Number Of Ingredients 14

3 pounds pork shoulder loin, cut into 1/4-inch pieces
1 teaspoon freshly ground black pepper
2 tablespoons ground cumin
2 tablespoons California chile powder
2 tablespoons New Mexico chile powder
1 tablespoon cayenne pepper
1 teaspoon garlic powder
5 whole cloves
2 bay leaves
2 cups soybean oil
8 to 12 white soft corn tortillas
Diced white onion, for serving
Chopped cilantro leaves, for serving
Limes, for serving

Steps:

  • Place the meat into an 11 by 12-inch baking dish. Toss the meat and dry ingredients with 2 cups soybean oil. Marinate overnight or for 6 hours covered in the refrigerator.
  • Preheat oven to 350 degrees F.
  • Bake, covered, in the oven for 45 to 60 minutes. Remove and allow to cool slightly.
  • When slightly cooled chop meat into small cubes. Serve on 2 warm soft white corn tortillas. Sprinkle with diced white onion and chopped cilantro, and of coarse a squeeze of fresh lime!

CARNE ADOVADA (MARINATED PORK)



Carne Adovada (Marinated Pork) image

Make and share this Carne Adovada (Marinated Pork) recipe from Food.com.

Provided by riffraff

Categories     Mexican

Time 9h

Yield 6 serving(s)

Number Of Ingredients 5

4 lbs pork ribs or 4 lbs pork chops
2 teaspoons salt
3 cloves garlic, crushed
2 teaspoons whole leaf oregano
1 quart blended red chili sauce

Steps:

  • Sprinkle meat with salt.
  • Add garlic and oregano to blended chili.
  • Pour over meat and marinate in refrigerator 6-8 hours or overnight.
  • Cook slowly on top of stove or in 350 oven until meat is done, about 1 hour.
  • Thick slices of potatoes may be marinated with the meat.

Nutrition Facts : Calories 1345.5, Fat 88.4, SaturatedFat 29.5, Cholesterol 278, Sodium 85508.6, Carbohydrate 56.5, Fiber 9.6, Sugar 40.3, Protein 87.1

GRILLED CARNE ADOVADA: MARINATED PORK MEDALLIONS, TOPPED WITH CHILI CARIBE SERVED WITH BEANS, POSOLE, AND FRESH FLOUR TORTILLAS



Grilled Carne Adovada: Marinated Pork Medallions, Topped with Chili Caribe served with Beans, Posole, and Fresh Flour Tortillas image

Provided by Food Network

Categories     main-dish

Time 3h36m

Yield 12 servings

Number Of Ingredients 27

1 (9-pound) pork loin cut into 36 (1/2-inch) thick medallions
1 cup olive oil or vegetable oil
1/2 cup red chili powder
1 tablespoon salt
1 tablespoon garlic powder
2 teaspoons ground cumin
Worcestershire sauce
25 red chiles
2 quarts water
1/2 tablespoon salt
2 tablespoons chopped garlic
2 teaspoon ground cumin
3 cups pinto beans
1 tablespoon salt
1/2 cup olive, corn, or vegetable oil
Pinch ground cumin, optional
3 cups hominy
1/2 cup red chile powder
1/2 white or red onion, thinly sliced
1 teaspoon dried oregano
1 teaspoon salt
Flour tortillas, recipe follows
4 cups flour
1 tablespoon salt
1 tablespoon baking powder
1 1/2 cup lukewarm water
1/4 cup vegetable oil

Steps:

  • Adovada: Place the pork medallions in a shallow pan. Add olive oil (or vegetable oil), red chili powder, salt, garlic powder, cumin, and a dash of Worcestershire sauce. Cover and refrigerate for at least 1 hour, up to 24 hours.
  • Chile Caribe: Preheat the oven to 350 degrees F.
  • De-seed the chiles and put on a baking sheet. Bake for 1 to 2 minutes until skin starts to blister and they begin to toast. Remove from the oven and put into pot of water with salt, garlic, cumin, bring to a boil and boil for 5 to 10 minutes. When done add the chiles to a blender, using the water you boiled them in, and blend to a smooth consistency. Return to the saucepan and simmer over low heat.
  • Beans: Cook the beans in either a pressure cooker or slow cooker until tender, about 1 hour or so in a pressure cooker. When done, add salt, vegetable oil (olive oil), and/or cumin.
  • Posole: Boil the posole (hominy) in a pressure cooker until done about 1 1/2 hours. Then add some red chile powder, thinly sliced onion, oregano, and salt. Boil for another 15 to 20 minutes.
  • Assembly: Preheat a grill to high.
  • Place the marinated pork medallions on the grill. Cook for about 2 minutes per side, this will cook quickly, don't overcook, you want to keep them moist inside.
  • Layer 3 pork medallions on a plate, ladle chile caribe over the pork and finish with the beans and posole. Serve with warm flour tortillas.
  • Mix all of the ingredients together with your hands into large ball. Wrap with plastic wrap and let stand for 20 minutes. Form into balls that are slightly smaller than golf balls. Flatten each ball with a rolling pin into 6 to 8-inch circles that are 1/8-inch thick. Place on a dry, hot griddle and cook until brown on both sides, about 1 minute per side.

CARNE ADOVADA



Carne Adovada image

Use this for a burrito filling. Stuffing sopaipillas, or a enchilada. Stuff a Pita, Or you can even spread it on Indian breads. Note: Over night marinade is Preparation Time

Provided by daisygrl64

Categories     Pork

Time 14h

Yield 8-10 serving(s)

Number Of Ingredients 5

2 lbs boneless pork butt, sliced thin (or cubed)
7 dried chilies, pods seeded and de-veined
2 garlic cloves, peeled
1 teaspoon dried Mexican oregano
1 teaspoon salt

Steps:

  • Place the chile skins in a bowl and add enough hot tap water to cover. Allow them to sit for 1 hour, then drain, reserving the liquid.
  • Place the pepper skins in a blender and add enough of the water to bring the total amount in your machine to 1 pint.
  • Add the garlic, oregano and salt. Blend until thick and smooth.
  • Place the sliced pork in a glass bowl and pour in the chile sauce.
  • Mix the meat, cover and marinade.
  • Refrigerate overnight.
  • When ready to bake, heat oven to 350*F.
  • Place meat and marinade in a covered casserole and bake for a couple hours or until the pork is very tender and starts to fall apart.
  • flake with fork, and serve.

Nutrition Facts : Calories 269.3, Fat 17.9, SaturatedFat 6.2, Cholesterol 74.8, Sodium 362.8, Carbohydrate 4.1, Fiber 0.7, Sugar 2, Protein 22.1

CARNE ADOVADA



Carne Adovada image

This is a wonderful, melt in your mouth recipe for Carne Adovada. My family absolutely loves it and I am sure you will too.

Provided by Delilah Lopez

Categories     World Cuisine Recipes     Latin American     Mexican

Time 16h40m

Yield 10

Number Of Ingredients 9

2 tablespoons canola oil
3 tablespoons all-purpose flour
4 tablespoons New Mexico red chile powder
2 ½ cups warm water
3 cloves garlic, peeled and minced
1 ½ teaspoons dried oregano
⅓ teaspoon ground cumin
1 tablespoon salt
3 pounds cubed pork stew meat

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.

Nutrition Facts : Calories 331.9 calories, Carbohydrate 2.9 g, Cholesterol 81.5 mg, Fat 23.1 g, Fiber 0.5 g, Protein 26.5 g, SaturatedFat 7.2 g, Sodium 754.2 mg

CARNE ADOBADA (CHILE-MARINATED STEAK)



Carne Adobada (Chile-Marinated Steak) image

Mexican adobada, a tangy marinade with guajillo chiles, is often reserved for large cuts of pork, but it's also well-suited to any sturdy cut of steak, such as flank. The acid comes from lime juice in this formula, but vinegar or lemon juice works as well. An overnight marinade yields incredibly tender results, but a 30-minute steep is sufficient to infuse the meat with the fruity flavor of the chiles. Here, the steak is paired with a nice piquant roasted red pepper relish, which complements the deep flavors of the marinated meat. Side dishes like rice, beans and warm tortillas round this dish out for a wonderful weeknight meal.

Provided by Yewande Komolafe

Categories     dinner, steaks and chops, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

2 dried guajillo chiles
1 chipotle chile in adobo
1/2 small yellow onion, peeled and chopped
3 garlic cloves, peeled
1 teaspoon cumin seeds
4 tablespoons lime juice, from 2 limes
1 (1 1/2-pound) flank steak
Kosher salt
2 teaspoons dried oregano
1/2 cup drained and chopped roasted red peppers
2 small shallots, minced
2 tablespoons extra-virgin olive oil
1/2 cup chopped cilantro
Steamed rice or warm tortillas, for serving

Steps:

  • Place the dried guajillo chiles in a small bowl and add enough hot water to cover; soak until softened, about 10 minutes. Drain, stem and seed the chiles. Using a blender or a food processor, puree the guajillos, chipotle, onion, garlic, cumin, 2 tablespoons lime juice and 2 tablespoons water until smooth. If needed, add another tablespoon of water to help the mixture blend.
  • Pat the steak dry with paper towels. Season generously on both sides with salt, then sprinkle and pat on the dried oregano to both sides as well. Place in a large bowl, dish or resealable plastic bag, pour the chile marinade over the top and turn to coat both sides. Marinate for at least 30 minutes at room temperature, or refrigerate, covered if needed, for up to 12 hours.
  • In a small bowl, combine the roasted red peppers and shallots with the remaining 2 tablespoons lime juice and 1 tablespoon olive oil. Season to taste with salt, add the cilantro and stir to combine. Set aside.
  • In a large heavy skillet, heat 1 tablespoon oil over medium-high heat. Scrape any excess marinade off the steak and discard the marinade. Place the steak in the hot oil and cook until seared and deep golden brown on the contact side, 4 to 5 minutes. Flip and continue to cook until seared and golden brown on the other side, 4 to 5 minutes for medium-rare. Cook for 1 additional minute on each side for thicker or larger cuts of steak or for medium doneness. You also can grill the steak on a hot charcoal or gas grill, turning once, until seared, about 6 minutes per side for medium-rare.
  • Transfer the steak to a cutting board and allow to rest for 5 minutes. Slice the steak against the grain. Serve topped with the roasted pepper-shallot relish, alongside steamed rice or warm tortillas.

CARNE ADOVADA SOPES



Carne Adovada Sopes image

I call this "dude food," as my husband and son would eat this weekly. The tender pork is great. -Johnna Johnson, Scottsdale, Arizona

Provided by Taste of Home

Categories     Dinner

Time 2h5m

Yield 12 servings.

Number Of Ingredients 20

3 cups chicken broth, divided
3/4 cup chili powder
2 tablespoons red wine vinegar
1 tablespoon chopped fresh cilantro
1 tablespoon honey
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground cinnamon
1 boneless pork shoulder butt roast (3 to 4 pounds), cut into 3/4-inch cubes
5 tablespoons canola oil, divided
2 large onions, chopped
6 garlic cloves, minced
1 can (10 ounces) diced tomatoes and green chiles, undrained
SOPES:
3 cups masa harina
1/2 teaspoon salt
2 cups water
3 tablespoons canola oil
Optional toppings: Hot refried beans, shredded lettuce, chopped tomatoes, shredded cheddar cheese, guacamole and/or sour cream

Steps:

  • In a large shallow dish, combine 1 cup broth, chili powder, vinegar, cilantro, honey and seasonings. Add the pork; turn to coat. Refrigerate for 4 hours or overnight., In an ovenproof Dutch oven, brown pork in 4 tablespoons oil in batches. Remove and keep warm. In the same pan, saute onions in remaining oil until tender. Add garlic; cook 2 minutes longer., Return pork to pan; add remaining broth and tomatoes. Bring to a boil. Cover and bake at 350° until meat is tender, 1-1/2 to 1-3/4 hours. With a slotted spoon, remove meat to a large bowl. Skim fat from cooking liquid. Bring to a boil over high heat; cook until slightly thickened and reduced to about 2 cups, stirring occasionally. Return meat to pan; set aside and keep warm., For sopes, in a large bowl, combine masa harina and salt; stir in water. Knead until smooth, adding additional water, 1 teaspoon at a time, if necessary. Divide into 12 portions, about 1/4 cup each. Roll each to form a ball; flatten to 4-in. patty. Cover with plastic wrap., Heat a large ungreased skillet over medium heat until hot. Cook sopes in batches until lightly browned, about 1 minute on each side. Remove from pan. Immediately pinch edges to form a 1/2-in. rim; set aside., To serve, in same skillet, cook sopes in hot oil in batches over medium-high heat until golden brown and slightly crisp, 15-30 seconds on each side. Drain on paper towels. Using a slotted spoon, place pork on sopes; serve with toppings of your choice.

Nutrition Facts :

BEST EVER CARNE ASADA MARINADE



Best Ever Carne Asada Marinade image

This traditional Mexican carne asada marinade recipe will marinade 5 or 6 pounds of meat and can be easily halved or doubled. I've tried many carne asada recipes through the years, and this one outshines them all. The flavors are the most flavorful and authentic and the meat is pull-apart tender. I suggest marinating overnight for the best results. Muy delicioso!

Provided by Toni Ast

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 15m

Yield 20

Number Of Ingredients 14

¾ cup soy sauce
½ cup olive oil
½ cup red wine vinegar
½ orange, sliced
⅓ cup lime juice
⅓ cup orange juice
¼ cup Worcestershire sauce
¼ bunch cilantro, stems cut off and leaves chopped
2 tablespoons minced garlic
1 tablespoon coarsely ground black pepper
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon dried Mexican oregano
2 teaspoons salt

Steps:

  • Combine soy sauce, olive oil, vinegar, orange slices, lime juice, orange juice, Worcestershire sauce, cilantro, garlic, black pepper, cumin, chili powder, oregano, and salt in a large bowl and whisk to combine.

Nutrition Facts : Calories 65 calories, Carbohydrate 3.5 g, Fat 5.6 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 0.8 g, Sodium 812.3 mg, Sugar 1 g

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From newmexicanfoodie.com


CARNE ADOVADA PAPAS ⋆ HOMEMADE FOR ELLE
2019-05-20 Instructions. Simmer the pork in the red chile sauce in a pot over medium heat, until heated through. In a skillet, add butter, and fry eggs until desired doneness. Pile a cup of cooked hash browns into a bowl, top with 1/2 cup of the red chile pork mixture, then one of the cooked eggs, followed by 1/2 cup shredded cheese.
From homemadeforelle.com


PORK ADOVADA RECIPE | CARNE ADOVADA - SPICESINC.COM
Add rest of ingredients except the pork and bring to a simmer. Simmer for 30 minutes. Let cool to room temperature. Add pork cubes to chile mixture. Marinate over night. Place pork in a greased baking dish. Bake covered in 300F oven for 3 hours. After 2 ½ hours, remove cover and finish baking. Serve with tortillas!
From spicesinc.com


RANCHO DE CHIMAYó’S CARNE ADOVADA (NEW MEXICO BRAISED RED …
2022-01-06 Stir pork into chile sauce and refrigerate overnight. The next day, preheat the oven to 300 degrees F. Oil a large covered baking dish. Spoon carne adovada into the baking dish. Cover the dish and ...
From theepochtimes.com


CARNE ADOVADA (ADOBADA) + VIDEO | KEVIN IS COOKING
2022-03-17 Prep. Preheat your oven to 325 degrees F. Place the raisins in your cup of hot coffee for about 5 minutes so they plump up. In a small bowl, whisk together the chili powder, flour, and oregano and set aside. Then, cut the pork into 1 ½-inch chunks and season them with salt and pepper. Cook.
From keviniscooking.com


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