And the first post on REMCooks for 2014 is a chile recipe!!! Are you really surprised???? It is absolutely delicious!
Happy 2014!!!! This is how we greeted the New Year…with Carne Adovada. Now, Carne Adovada is not to be confused with carne adobada. Carne adobada is a Mexican dish, adobada meaning marinated. Adobada consists of meat marinated in a spicy chile and vinegar based sauce known as adobo. The meat typically is pork, however, other cuts of meats may be used, as well. Adobada is made by pureeing soaked chiles, along with vinegar and other preferred flavoring ingredients, to form a sauce. The meat is typically covered in the sauce and stored in the refrigerator for up to 24 hours to allow the sauce flavors to permeate the meat and add a deep flavor.
Carne Adovada, on the other hand, is a New Mexican dish consisting of pork cooked in a sauce of dried New Mexico red chiles with vinegar, garlic, onions, oregano, cilantro and sometimes cumin and other spices. Like every New Mexican dish there are loads of different variations and techniques. Some like to roast the pork; whereas, others like to braise it. Some people like big chunks of pork versus small cubes. Still, other like theirs shredded, slow cooked, meltingly tender and blazingly spicy. Then there are the differences and variations in spices used.
This is my version of Carne Adovada. It is incredibly flavorful with great depth of flavor. It has some heat but not overpowering, searing heat. Guaranteed you will want to lick the plate when you’re finished. Now, this is what I did.
- 1/3 cup oil or lard
- 3-1/2 lbs. pork shoulder, cubed into 3/4-inch cubes
- 2 cup diced onion
- 2 Tbsp minced garlic
- 4 cup homemade beef stock (chicken stock or water – don’t use commercial beef stock)
- 2 tsp ground coriander seed
- 2 tsp dried Mexican oregano
- 2-1/2 oz dried New Mexico Chiles,* toasted and seeded
- 1 Tbsp honey
- 2 Tbsp red wine vinegar
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cumin
- salt to taste
Preheat the oven to 350°.
Heat the oil/lard in a large skillet. I had some fat from trimming and cutting the pork shoulder so I rendered the fat until I had roughly 1/3 cup. Next, brown the pork in batches.
Set the pork aside.
Add the onion to skillet and sauté until golden.
Add the garlic and sauté for 1 minute.
Deglaze the skillet with 1 cup of the stock scraping up the sucs/fond from the bottom of the pan.
Add the cooked onions, garlic and broth from the pot into a blender.
red wine vinegar
and the rest of the stock.
Process until the mixture is thoroughly combined and smooth.
Now, at this point I realized I had forgotten to add the cinnamon. Oh well, add it now. It really doesn’t make any difference at this point.
Now, return the browned pork to the pot.
Add the chile sauce and stir to combine well.
Place pot uncovered in the preheated oven and cook for 1 hour or until the pork is tender.
After 1 hour, remove pot from oven, serve with a nice salad, some warm tortillas & enjoy!
NOTES: * I used a blend of chiles, mild New Mexico Red chiles and Hot Sandia chiles. You can use whatever chiles you desire as the flavor of the dish will change with the type of chile used. Also, the 2-1/2 oz is the weight AFTER seeding and stemming the dried chiles.