Crock Pot Carne Adovada Recipes
SLOW COOKER CARNE ADOVADA
Tender and savory carne adovada, made in a slow cooker.
Provided by Andrea
Categories Main Course
Time P1DT9h
Number Of Ingredients 8
Steps:
- Remove the stems and seeds from the red chiles. Cut into 1" strips.
- Add olive oil to a large pan over medium heat. Add in chiles, onion, and garlic. Saute for 5 - 10 minutes, until fragrant. Pour in water, salt, and oregano, stirring well. Bring to a boil, cover, then reduce heat to a simmer for 10 minutes.
- Transfer chile mix to a blender, in batches if necessary, and blend until smooth. Strain red chile sauce through a sieve to filter out peels.
- Stir red chile sauce into the pork. Cover and refrigerate for 12 - 24 hours.
- Cook in slow cooker on low for 9 hours, until cooked through and fork-tender.
CROCK POT CARNE ADOVADA
This is a Tradition New Mexican recipe that I got from a contributor to Chowhound. I first served it over rice, with tortillas on the side, then made burritos with the leftovers. I used a lot of hot chile pepper, but you can adjust the heat to your liking.
Provided by Sudie
Categories Pork
Time 10h20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix chile powder with water to form a thick paste.
- Blend paste, one cup onion, oregano, salt and vinegar in a blender.
- Add mixture to pork cubes in ziploc bag, along with 1/2 Cup onion and bay leaves.
- Marinate pork in mixture overnight.
- Cook in crock pot on "auto" for 8-10 hours.
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
You can make this recipe with chunks of beef, pork or even bone in chicken. The recipe below is show with pork loin. Delicious served with white rice and beans or stuffed inside a burrito or tacos.
Provided by cervantesbrandi
Categories One Dish Meal
Time 4h10m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a small sauce pan, add in flour and whisk for 2 minutes to make a roux.
- Place all other ingredients into a large stock pot or crock pot. Stir to combine ingredients and then whisk in the roux.
- Cover and cook in a large stock pot on medium low for 4 hours or until meat is fork tender.
- If using a crock pot cook on high for 4-6 hours.
- Salt to taste and then serve.
Nutrition Facts : Calories 352.6, Fat 23.1, SaturatedFat 7.3, Cholesterol 82.4, Sodium 108.2, Carbohydrate 6.5, Fiber 1.1, Sugar 1.5, Protein 28.6
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- If using whole chiles, preheat oven to 300°. Break stems off chile pods, tear pods open a little, and pull out seeds. "Wear rubber gloves if you are not used to handling chiles," Malcom advises, since chiles can cause a burning sensation. "A few seeds add more heat, but adding a lot of them can make the sauce crunchy."
- Arrange damp chiles in a single layer on two baking sheets and toast in oven until fragrant, 3 to 5 minutes (they won't dry completely). Let cool, then break each chile into 2 or 3 pieces. "The time in the oven deepens the flavor, but the toasting probably goes back to cooks who had to grind the chiles by hand. Toasted pods are more brittle and easier to crush."
- Make sauce: Warm oil in 6-qt. pot over medium heat. Add garlic and cook, stirring, 2 minutes. If using preground chiles, sprinkle over garlic, then gradually whisk in 3 1/2 cups water.
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- If using whole chiles, preheat oven to 300°. Break stems off chile pods, tear pods open a little, and pull out seeds. "Wear rubber gloves if you are not used to handling chiles," Malcom advises, since chiles can cause a burning sensation. "A few seeds add more heat, but adding a lot of them can make the sauce crunchy."
- Arrange damp chiles in a single layer on two baking sheets and toast in oven until fragrant, 3 to 5 minutes (they won't dry completely). Let cool, then break each chile into 2 or 3 pieces. "The time in the oven deepens the flavor, but the toasting probably goes back to cooks who had to grind the chiles by hand. Toasted pods are more brittle and easier to crush."
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