Tuesday, December 27, 2011

Carne Adovada Recipe

For those of you who love stew you will love this recipe. Carne adovada is a pork stew, in sauce made from ground dried Chile's. In Mexico it is served for breakfast. But it really makes a great and tasty meal any time. It is best served with some corn tortillas. Even thought you are using a cup of ground red Chile powder the stew is not to spicy. Its easy to put together also, here is all you need:

  • 1 Tbsp. vegetable oil

  • 3 lbs. pork butt or shoulder, well-trimmed of fat and cut into 1-inch pieces

  • 2 onions, chopped

  • 6 cloves garlic, chopped

  • 1 tsp. salt

  • 1 Tbsp. flour or masa harisa

  • 1/2 tsp. freshly ground pepper

  • 1 cup (8 oz.) ground dried New Mexican red Chile powder

  • 6 cups water or broth

    1. In a large pot over medium heat, add your oil. When the oil is hot, add your pork pieces to brown. Pork should sizzle the minute it touches the pot. Cook, about 3 minutes. Turn and brown on all sides. Transfer pork to a large bowl or plate
    When all pork is browned and set aside, then add onions, garlic, and salt to pot. Cook, stirring, until soft, about 3 minutes. Sprinkle with flour and pepper and cook, stirring, until flour smells like pie crust, about 3 minutes.
    Add ground Chile and stir to combine. Add 4 cups water and bring to a boil.
    In a blender, whirl Chile mixture until smooth. Return to pot and add another 1 cup water and reserved pork. Bring to a boil, cover, and bake 1 hour. Stir, add additional 1 cup water if stew seems dry, and bake until pork falls apart with a fork and sauce is thick, about another hour. Serve hot.


    Here's a great kit to get you started

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