CARNE ADOVADA
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
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 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.
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
PORK STEW: CARNE ADOVADA
Provided by Robert Irvine : Food Network
Categories main-dish
Time 4h40m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 250 degrees F. Spread all the spices (chile, coriander, cumin, oregano, peppercorns) on a sheet of aluminum foil with the edges turned up to avoid spillage and toast the spices for a few minutes. Transfer the toasted spices to a molcajete or mortar and pestle and grind together.
- Sprinkle the pork cubes with the spices, covering all surfaces of the meat as much as possible. Let the pork sit covered in the refrigerator for 2 hours.
- Create a beurre manie by mashing the flour into the butter in a small bowl. Set aside until needed as a thickener for the stew.
- Heat the grape seed oil in a deep saute pan over medium-high heat until it begins to shimmer. Add the pork cubes and brown on all sides. Lower heat to medium and add the garlic and onion and stir to combine flavors. Cook until the onion turns translucent, then stir in chili powder and paprika. Add 4 cups water and reduce heat to low. Cover and let simmer until fork tender, about 2 hours. Add water as needed throughout the cooking process. In the last 30 minutes of cooking time, add the beurre manie to thicken. Serve hot.
CARNE ADOVADA
Provided by Food Network
Categories main-dish
Time 4h10m
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Put all ingredients in a Dutch oven. Cook uncovered for 4 hours. Turn off heat and check for tenderness, but do not stir.
CARNE ADOVADA (MARINATED PORK)
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
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
CARNE ADOVADA (RED CHILE AND PORK STEW)
My aunt brought me a trunk load of dried red chiles and chile powder so I have been finding recipes to use them up. This was delicious a bit spicy so make sure you can take some heat before giving this one a try - or you might sub some of the New Mexico Chile Powder for California Chile powder. This makes great burritos with beans and sour cream.
Provided by cookiedog
Categories Stew
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Heat 2 tablespoons oil in a large, heavy-bottomed, ovenproof pot over medium-high heat. Add onions and garlic and cook, stirring, until onions are golden, about 6 minutes. Remove from heat and transfer onions and garlic to a bowl with a slotted spoon.
- In a large bowl, stir together flour, salt, cumin, and pepper. Add pork and toss to coat. Return pot to medium-high heat, add remaining 1 tablespoons oil, and, working in batches, lightly brown meat on all sides, 5 to 7 minutes per batch. Transfer meat to a separate bowl as you go.
- Return onions and garlic to pot. Sprinkle with ground chiles and cook, stirring, 2 minutes (mixture will be thick- I added some of the broth at this point to keep the chile from burning). Add the rest of the broth, stirring to loosen browned bits from bottom of pot. Whirl sauce in a blender until smooth. Return sauce to pot and add bay leaf and reserved pork (I also added the pork bone).
- 4. Cover pot, put in oven, and cook 1 hour. Set lid slightly ajar and cook until pork is fork-tender, about 1 hour more. Remove bay leaf and season with additional salt before serving.
CARNE ADOVADA SOPES
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
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 :
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