Crock Pot Carne Adovada Recipes Recipe For Hand

SLOW COOKER CARNE ADOVADA

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.

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.

SLOW COOKER CARNE ADOVADA

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.

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.

CROCK POT CARNE ADOVADA

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 | MEXICAN PORK STEW

Steps:

• Place raisins into your blender jar, and cover with hot water while you get everything else ready.
• Place pork in your Instant Pot.
• In a microwave-safe bowl, combine oil, onions, garlic, salt, oregano, both chili powders, and canned chipotle chili, sauce from chili and cook it on high for 5-7 minutes, stirring once or twice.
• Pour this along with and cider vinegar and soy sauce or fish sauce into your blender jar with the raisins, and purée until smooth.
• Pour this mix onto your pork.
• Use the 1/2 cup of water to wash out your blender jar and pour this into the pot as well. Add another 1/4 cup water if you need to.
• Set your electric cooker on High Pressure for 20 minutes, and quickly release pressure when done.
• If you have too much liquid, either set your pot on sauté for 5-10 minutes to let some of it evaporate, sprinkle with xanthum gum to thicken while sautéeing, or make a slurry by mixing the cornstarch and the water, and pour into the pot. Let it boil and thicken.

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.