View all Grocery Coupons & Grocery Deals

Friday, October 12, 2007

Carne Adovada

I've spent a few weeks looking for a good Carne Adovada recipe. So many recipes have you marinate the meat overnight. I needed one that could be done in one day. So I finally found this one in Sunset Magazine. (and I don't see why you couldn't marinate overnight using this recipe??).

OH it was soo good. And for anyone dealing with the winter crud....this is as good as chicken soup. Just the right spiciness to clear up the sinus without too much heat to not be enjoyable!

Carne Adovada (Red Chile and Pork Stew)
Pure ground dried red chiles are the star of this simple stew. Prep and Cook Time: about 2 3/4 hours. Notes: Serve with warm corn or flour tortillas if you like.

3 tablespoons vegetable oil, divided
2 medium onions, chopped (about 3 cups)
6 large garlic cloves, minced
3 tablespoons flour
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
3 1/2 pounds boned pork shoulder (butt), fat trimmed and meat cut into 1 1/2-in. cubes
1 cup ground dried red New Mexico chiles
4 cups reduced-sodium chicken broth
1 bay leaf

1. Preheat oven to 350°. Heat 2 tbsp. 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.
2. 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 tbsp. 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.

3. Return onions and garlic to pot. Sprinkle with ground chiles and cook, stirring, 2 minutes (mixture will be thick). Add 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.

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 before serving.
Sunset, SEPTEMBER 2007

1 comment:

Ms.L said...

Oh man that does sound good!
I'm adding this to my recipe list,thanks!