Serving
(click to enlarge)

Carne Adovada
USA - New Mexico
   
Serves:
Effort:
Sched:
DoAhead:  
2 main  
**
1-1/2 hr  
Yes

An easy to make and delicious stew of pork in a caribe sauce of red chilis. It's very popular in New Mexico and variously made. This recipe is easy to double and reheats well.





1
1-1/2
4
1
3
1/2
#
c
cl
T
c
t
Pork (1)
Chili New Mex (2)
Garlic
Oregano, Mex (3)
Water
Salt
Prep
  1. Cut PORK into strips about 2 x 1 x 1/2 inch, or into cubes about 1-1/2 inch or however you prefer.
  2. Cap CHILIS and crumble fairly fine, seeds and all. If they are leathery, cut them into shreds with kitchen shears.
  3. Crush GARLIC and chop small. Add to Chilis, along with Oregano, Water and Salt.
  4. In a sauce pan bring Chili mix to a boil and simmer slowly about 45 minutes.
  5. If required or desired (this will depend a lot on the initial condition of the chilis), run Sauce in a mini-prep food processor or similar to the desired texture. By definition a caribe sauce has texture rather than being smooth.
  6. Massage Sauce into the Pork. Marinade overnight in the refrigerator (see Note-4).
RUN
  1. Preheat oven to 300°F/150°C.(see Note-5).
  2. Arrange Pork in a baking dish, cover and bake until pork starts to fall apart (2 hours or so).
  3. Serve with plenty of warm tortillas, steamed rice, potatoes, or whatever have you.
NOTES:
  1. Pork:   Weight is for boneless and all excess fat removed. Butt, shoulder or leg are all fine.
  2. New Mexico Chili:   (or California Chili). Dried red chilis. For details see our Chili Page.
  3. Mexican Oregano   This is "official", but can be hard to find even here in Los Angeles (I suspect absolutely impossible in Detroit). If you can't get it use regular dried oregano (the two are not at all related, but the taste is similar).
  4. Method:   Recipes all call for arranging it all in the baking dish and then refrigerating overnight. I think this is absurd and risky in a crowded fridge, so I heat seal it in a 2-mil poly bag and put that in the fridge. The baking dish (see Note-5) can be filled just before going into the oven.
  5. Method:   Recipes all call for the oven, but I see absolutely no reason it can't be done in a slow cooker or even on a well controlled stove top. Here in Southern California we don't fire up an oven unless we really need to, so the photo example was done on the stovetop.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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