The Pioneer Woman Tasty Kitchen
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Carne Adovada

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Level: Intermediate

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Description

A delicious concoction of red chile and pork cooked til it falls apart. Best served with cheese, sour cream, tortillas, and (in New Mexican tradition) over-medium eggs.

Ingredients

  • ¾ pounds Red Chile Pods (or 1c. Red Chile Powder)
  • 4 cups Water Or Chicken Stock
  • 1 whole Onion--yellow Or White
  • 8 cloves Garlic
  • 3 teaspoons Salt
  • 2 teaspoons Oregano, Dried
  • 2 teaspoons Cumin, Ground
  • ½ teaspoons Cinnamon, Ground
  • 5 pounds Pork--trimmed (cheap Cuts Are Best)
  • 2 Tablespoons Vinegar--cider Or White
  • Cheese, Sour Cream, Tortillas, Eggs To Garnish

Preparation

(If using powdered red chile, skip this step) Combine chilies, water or stock, onion, garlic and spices in a large stockpot and simmer for 20 minutes covered.

While simmering stock, finish trimming and cube pork into 3/4″ to 1″ cubes.

Puree simmered stock and solids in a blender or food processor in small batches, straining the whole mess if it looks lumpy or if there are large pieces of chile left after pureeing.

Add cubed pork and vinegar to the red chile puree. If you have extra time, let the meat marinade for up to 36 hours in the refrigerator.

Preheat oven to 375 degrees. Place pork and chile mix into an oven safe container with a lid (or aluminum foil to cover tightly). Bake for at least an hour or until you can’t stand the tasty fumes coming from your oven.

****Crock Pot Option****
Place pork and chile mixture on high for about 3 hours or on low for 6-8 hours and cook until meat is tender (low is better).

Serve with shredded cheese, tortillas, sour cream, and (in the New Mexican tradition) over-medium or over-easy eggs on top.

One Comment

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Profile photo of Mama Holli of Nobody Puts Mama In A Corner!

Mama Holli of Nobody Puts Mama In A Corner! on 2.9.2010

I love this! Right up my alley!

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