SLOW COOKER CARNE ADOVADA
I learned to make this spicy red chile dish by experimenting in my kitchen after enjoying it at a friend's place. It takes a while to make, but it is well worth it. Serve hot with tortillas, cheese, lettuce, tomatoes, salsa and sour cream. This also works well with a pork roast.
Provided by Clowe
Categories World Cuisine Recipes Latin American Mexican
Time 20h20m
Yield 8
Number Of Ingredients 5
Steps:
- In a medium bowl, combine the chili powder, cornstarch, lemon juice and water. Mix together well. Place the meat in a resealable plastic bag with the marinade and turn to coat thoroughly. Marinate in the refrigerator for 6 to 16 hours.
- Place in a slow cooker and cook on high setting for about 4 hours, or until the meat is completely cooked and shreds easily.
Nutrition Facts : Calories 495.2 calories, Carbohydrate 7.1 g, Cholesterol 107.5 mg, Fat 36.8 g, Fiber 4.1 g, Protein 34.7 g, SaturatedFat 14.8 g, Sodium 206.4 mg, Sugar 0.9 g
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
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.
DEVILED CHICKEN CROCK POT
Make and share this Deviled Chicken Crock Pot recipe from Food.com.
Provided by Lorac
Categories Chicken Breast
Time 8h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken in slow cooker.
- Combine all remaining ingredients and pour over chicken.
- Cook for 4 to 6 hours on high or 6 to 8 hours on low.
- To freeze: Prepare and cook recipe as directed. Allow to cool and freeze in a freezer bag or container.
- To serve: Reheat in the microwave.
Nutrition Facts : Calories 584.2, Fat 15.3, SaturatedFat 5.6, Cholesterol 233.7, Sodium 1207, Carbohydrate 36.8, Fiber 0.8, Sugar 35, Protein 73.5
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.
INSTANT POT CARNE ADOVADA
This is a classic New Mexico pork stew made with a red sauce. With the Instant Pot this is a snap to put together.
Provided by Dave Cole
Time 2h50m
Number Of Ingredients 4
Steps:
- Season pork cubes with salt and pepper and toss with half a cup of red sauce and let marinade in refrigerator 2 hours or overnight.
- Set Instant Pot to sauté. Add pork and cook until brown on all sides.
- Add remaining red sauce to pot. Cook on high pressure for 20 minutes and let natural release for 20 minutes.
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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."
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