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Carne Adovada

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  • Carne Adovada

    When I was out in Albq. and Gallup this spring, shopping for rough turquoise, jet, lapis and gaspeite, I stopped and bought frozen green and red chile before crossing the line back into TX. Packed 20 lbs on dry ice and brought the whole lot home.

    Tonight I made some carne adovada -- pork "cured" in red chile.

    Heat 3 Tbsp of oil over medium heat and add 3Tbsp of flour to make a roux. Lightly brown.

    Add:

    1 16oz tub of thawed, Bueno frozen red chile puree -- mild;
    1.5 c water;
    3-4 tsp of chicken Better than Bullion;
    1 tsp garlic powder;
    2 tsp ground Mexican oregano;
    3-5 tsp ground Chimayo chile;
    ground black pepper.

    SImmer until thickened. Cool.

    In a large ceramic or glass covered baking dish (the chile mixture will attach some metals) mix:

    3 lb of trimmed pork loin or lean pork butt, cut into 1" cubes;
    1 large white onion, coarsely diced;
    the cooled chile sauce.

    Refrigerate overnight.

    Bake 350 F 2.5 - 3 hours or until the pork is fall apart tender.

    Or place in crock pot at cook on high for 6 hrs.

  • #2
    Sheesh, Made my mouth water just reading the directions OL!
    Powwows will continue to evolve in many directions. It is inevitable.

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    • #3
      Originally posted by WhoMe View Post
      Sheesh, Made my mouth water just reading the directions OL!
      I would like to taste it also but i'm not gonna find the ingredients over here..lol.

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      • #4
        I got the goodies to make some tomorrow. Just in time for this cold snap to be ending, LOL. By Sat, we're supposed to be just shy of 70F.

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        • #5
          Originally posted by OLChemist View Post
          I got the goodies to make some tomorrow. Just in time for this cold snap to be ending, LOL. By Sat, we're supposed to be just shy of 70F.
          I believe you guy's like spicy food.When i eat hot food i always got the hick-up.

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          • #6
            I don't eat hot food by New Mexico or even Texas standards. That is what I like about this dish. It is very flavorful without being killingly hot. It has a good chile flavor without being too spicy.

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