New Mexico Red Chile Pork Stew Carne Adovada Recipes

NEW MEXICAN RED PORK CHILI CARNE ADOVADA

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.

CARNE ADOVADA (RED CHILE AND PORK STEW)

Steps:

• Preheat oven to 350°. Heat 2 tablespoons oil in a large, heavy-bottomed, ovenproof pot over medium-high heat. Add onions and garlic and cook, stirring, until onions are golden, about 6 minutes. Remove from heat and transfer onions and garlic to a bowl with a slotted spoon.
• In a large bowl, stir together flour, salt, cumin, and pepper. Add pork and toss to coat. Return pot to medium-high heat, add remaining 1 tablespoons oil, and, working in batches, lightly brown meat on all sides, 5 to 7 minutes per batch. Transfer meat to a separate bowl as you go.
• Return onions and garlic to pot. Sprinkle with ground chiles and cook, stirring, 2 minutes (mixture will be thick- I added some of the broth at this point to keep the chile from burning). Add the rest of the broth, stirring to loosen browned bits from bottom of pot. Whirl sauce in a blender until smooth. Return sauce to pot and add bay leaf and reserved pork (I also added the pork bone).
• 4. Cover pot, put in oven, and cook 1 hour. Set lid slightly ajar and cook until pork is fork-tender, about 1 hour more. Remove bay leaf and season with additional salt before serving.

PORK STEW: CARNE ADOVADA

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.

NEW MEXICO STYLE CARNE ADOVADA

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.