New Mexico Pork Chili Carne Adovada Recipe 45

NEW MEXICAN RED PORK CHILI CARNE ADOVADA

new mexican red pork chili carne adovada image

Carne adovada or New Mexican pork red pork chili is absolutely loaded with pork and chili flavour.

Provided by romain | glebekitchen

Categories Main

Time 3h30m

Number Of Ingredients 9

Ingredients

4 lbs pork stew ( - e.g. pork shoulder or riblets, cut into fairly large (one inch plus) chunks)
1 large white onion
4 cloves garlic
3/4 cup New Mexican red chili powder
2 tsp cumin powder
1 tsp mexican oregano ((optional))
4 cups chicken stock
3 Tbsp rendered pork lard (or vegetable oil)
salt to taste ( - start with one tsp and go from there)

Steps:

Pre-heat your oven to 350F.
Slice the onion into 3/4 inch slices.
Peel the garlic.
Place the onion and garlic in a dry comal or cast iron frying pan and cook until the garlic and onion brown. Watch the garlic closely.
Coarsely chop the onion and combine it with the chili powder, cumin, mexican oregano if using and 2 1/2 cups chicken stock in a blender. Puree completely. Set aside.
In a high sided pot large enough hold all the pork melt two Tbsp of lard or vegetable oil and brown the meat in batches. Brown it thoroughly. Take the time. It's worth it.
Remove meat from the pan and add a third Tbsp of lard or oil. Transfer the chili mixture to the pan and fry, stirring constantly for 5-7 minutes. The mix will bump so don't wear nice clothes when you make this.
When the oil starts to separate (or after 7 minutes) return the pork to the pot and add enough chicken stock to cover the pork - about another 1 1/2 cups. Stir thoroughly.
Add a tsp of salt and bring to a simmer on the stove.
Cover and place the preheated oven.
Start testing for tenderness after the first hour. It will likely take around 90 minutes but results vary. You are done when the pork is tender.
Adjust salt.
Serve with pinto beans, tortillas and garnishes of your choice.

Nutrition Facts : ServingSize 8 servings, Calories 344 kcal, Carbohydrate 15 g, Protein 33 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 93 mg, Sodium 506 mg, Fiber 8 g, Sugar 3 g

NEW MEXICO PORK CHILI CARNE ADOVADA RECIPE - (4/5)

New Mexico Pork Chili Carne Adovada Recipe - (4/5) image

Provided by Foodiewife

Number Of Ingredients 15

Ingredients

1 pork shoulder-usually labeled pork butt or Boston butt
1/4 cup raisins
1/2 cup brewed coffee
1 boneless pork shoulder roast (4- to 5-pounds), trimmed of excess fat and cut into 1 1/2-inch chunks
Salt and pepper
1 tablespoon vegetable oil
2 onions , chopped
1/4 cup all-purpose flour
1/2 cup chili powder
1 teaspoon dried oregano
1 tablespoon minced chipotle chiles in adobo sauce
6 garlic cloves , minced
2 1/2 cups low-sodium chicken broth
1 teaspoon grated zest and 1 tablespoon juice from 1 lime
1/4 cup chopped fresh cilantro leaves

Steps:

Adjust oven rack to lower-middle position and heat oven to 350°F. Combine raisins and coffee in small bowl. Wrap tightly with plastic and microwave until liquid begins to boil, 1 to 3 minutes; let stand 5 minutes, until raisins are plump. Pat pork dry with paper towels and season with salt and pepper. Heat oil in Dutch oven over medium-high heat until just smoking. Brown half of pork, about 10 minutes. Transfer to plate and repeat with remaining pork. Pour off all but 1 tablespoon fat from Dutch oven. Add onions and cook until softened, about 5 minutes. Add flour, chili powder, oregano, chipotle, and garlic and cook until fragrant, about 1 minute. Add broth and raisin mixture, scraping up any browned bits, and bring to boil. Working in 2 batches, transfer mixture to blender or food processor and puree until smooth. Return sauce to pot. Add browned pork to sauce in pot and transfer to oven. Cook, covered, until pork is fork-tender, about 2 hours. Skim sauce, then stir in lime zest, lime juice, and cilantro. Season with salt and pepper. Serve. (Pork can be refrigerated in airtight container for 3 days.) From Cook's Illustrated: Carne Adovada

NEW MEXICO STYLE CARNE ADOVADA

New Mexico Style Carne Adovada image

This recipe is from a Santa Fe, New Mexico restaurant. This wonderful Carne Adovada can be use like green chile sauce to cover any dish or as a filling in a taco or burrito.

Provided by Member 610488

Categories One Dish Meal

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2 1/2 lbs pork shoulder
16 ounces water
6 garlic cloves, peeled and roughly chopped
1 medium onion, peeled and chopped
1 tablespoon salt
1/8 teaspoon fresh ground black pepper
1/8 teaspoon dried oregano
3 ounces red chili peppers, coarsely chopped
2 1/2 ounces red chili powder (Hatch chiles would be perfect)

Steps:

On a cutting board, cut the pork into 1 1/2-inch cubes and place in a roasting pan (approximately 13 by 21-inch).
Put the water into a blender and add the garlic, onion, salt, black pepper, oregano, chile pepper and chili powder. Blend until smooth as possible. Pour over the pork cubes and toss to coat well.
Preheat oven to 400 degrees F. Cover the roasting pan and place in the oven to bake for 1 1/2 hours or until fork tender.

Nutrition Facts : Calories 374.7, Fat 26.9, SaturatedFat 9.1, Cholesterol 100.6, Sodium 1124, Carbohydrate 7.7, Fiber 3.8, Sugar 1.9, Protein 26.1

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