Carne Adovada Santa Fe Recipe 445

NEW MEXICO CARNE ADOVADA

Steps:

• Cut pork loin roast into large bite sized pieces. Salt and pepper to taste.Heat a large skillet over medium high heat. Add oil. When oil is hot, add pork pieces and brown on two sides. Cook in batches as not to crowd the pork. The pork will brown better.
• Remove pork to a plate.
• Heat a Dutch oven over medium heat. Add butter. Once butter bubbles and bubbles start to subside, add onions. Cook onions, stirring, until just starting to soften, about 5 minutes. Add garlic and saute until fragrant. About 1 minute.
• Add flour and cook, stirring constantly for two minutes. Add chile powder, chicken broth and cook stirring, until gravy starts to thicken. Add cumin, coriander and oregano. Cook for 1 minutes for flavors to blend.
• Remove from heat and add browned pork.
• Stir well, cover and place in refrigerator to marinade overnight. Or for at least 2 - 3 hours before cooking.
• Heat oven to 350 degrees.
• Cook 2 - 2 1/2 hours or until pork is tender.
• Remove pork from oven and stir in molasses and vinegar.
• Place the lid back on the pot and let it steep for about 15 minutes.
• Serve with lime wedges. Serve with rice, hominy or beans, flour tortillas or all. You can also top with a dollop of Sour Cream and some fresh diced sweet onions.

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:

• 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.

NORTH OF THE BORDER CARNE ADOVADA

Steps:

• Preheat over to 275 degrees F.
• Mix contents of carne adovada marinade with water into an 8 by 10-inch baking dish. Mix in the pork and cover with foil and bake for 3 hours. If the sauce is too thin remove the foil and leave the carne adovada in the oven for another 1/2 hour. If it is too thick, add a little water. Suggest cooking dish 1 or 2 days before serving. The sauce and meat seem to marry more.
• Serve with beans and tortillas. Sprinkle with longhorn cheese.

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 SANTA FE RECIPE - (4.4/5)

Steps:

• Heat a black cast iron skillet on stovetop. Lay the dried chiles on the skillet to roast until just starting to smoke 1-2 minutes or until soft and pliable. Meanwhile in a medium pot, heat the chicken stock, vinegar, OJ, raisins or dried fruit, and chipotle with adobo sauce. Add the roasted dried chiles to the liquid and bring to a boil. Reduce heat and simmer until chiles are totally softened, about 20 minutes. Back at the black skillet, add a dash of oil and heat on meduim. Chop the pork into 1-2 inch chunks and pat dry with a paper towel. Add to the skillet and leave alone for 8 minutes while the pork browns on one side. Resist the urge to stir! You want a nice brown sear on one side only. Add the seared pork to the crock pot. Add the onions to the skillet and brown 2-3 minutes. Add the garlic and continue browning another 2 minutes. Dont let it burn. Add the spices and brown sugar stir 30 seconds. Deglaze the skillet with a splash of water, stock or wine and scrape any stuck bits from pan. Add this mixture over the pork in the crockery. Pour the chiles and their liquid into a blender. Put the lid on the blender and top with a kitchen towel. Puree to a smooth consistency (be careful, hot liquids in the blender can spew!) I Added a little salt to taste at this point. Pour the chile puree over the pork and veg in crock, add the bay leaves and give a stir. I had a bit of puree left over so saved it for enchiladas later! It depends on how much pork you have and the size of your crock pot. Cook on high for 4-6 hours or low for 8 or until done. In a pinch, I browned 2 chicken thighs along with the pork when I only had 1 lb of pork and wanted more stew! You can also throw in some cooked posole or sweet potato to fill it out for a bigger crowd. Serve with tortillas or sopiapillas- topped with chopped purple cabbage, cilantro and queso fresco

CARNE ADOVADA

Steps:

• Preheat the oven to 325°F. In an ovenproof skillet, heat the oil over medium-high heat and sauté the pork pieces until they have a golden sear on all sides, about 5 minutes. Add the chile sauce, cilantro, cumin, canela, and allspice and cover the pan. Transfer the covered pan to the oven and bake until the pork is tender, about 40 minutes, stirring the mixture at least twice during cooking.
• Remove from the oven and serve right away with a slotted spoon or keep warm in the pan until ready to serve.
• To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with garnish and salsa. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with garnish and salsa, fold, and eat right away.