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Carne Adovada
INGREDIENTS:
3 OUNCES NEW MEXICO CHILIES, STEMMED, SEEDED AND TORN INTO PIECES
3 OUNCES GUAJILLO CHILIES, STEMMED, SEEDED AND TORN INTO PIECES
4 CUPS BOILING WATER, PLUS 1 CUP WATER
5 POUNDS BONELESS PORK BUTT, TRIMMED OF EXCESS FAT AND CUT INTO 11⁄2-INCH CUBES
KOSHER SALT AND GROUND BLACK PEPPER
2 TABLESPOONS LARD OR GRAPESEED OIL
2 MEDIUM WHITE ONIONS, CHOPPED
6 MEDIUM GARLIC CLOVES, MINCED
4 TEASPOONS CUMIN SEED
4 TEASPOONS GROUND CORIANDER
1 TEASPOON DRIED OREGANO, PREFERABLY MEXICAN OREGANO
3⁄4 TEASPOON CAYENNE PEPPER
1 TABLESPOON MOLASSES
LIME WEDGES, TO SERVE
SOUR CREAM, TO SERVE
FRESH CILANTRO LEAVES, TO SERVE
DIRECTIONS:
Place the chilies in a large bowl, pour in the boiling water and stir. Let sit, stirring occasionally, until the chilies have softened, about 30 minutes. Transfer half of the mixture to a blender and blend until
smooth, about 1 minute. Add the remaining chilies and water and blend until smooth, scraping down
the blender as needed. Measure 1⁄2 cup of the chili puree into a small bowl, cover and refrigerate until
needed. Pour the remaining puree into a medium bowl and set aside; do not scrape out the blender jar.
Pour 1⁄2 cup of the remaining water into the blender, cover tightly and shake to release all of the puree
Place the pork in a large bowl. Add 2 teaspoons salt and the chili-water mixture in the blender. Stir to
coat, then cover and refrigerate for 1 hour.
Heat the oven to 325°F with a rack in the lower-middle position. In a large Dutch oven over medium,
heat the lard until shimmering. Add the onions and cook, stirring occasionally, until soened, 8 to 10
minutes. Stir in the garlic, cumin, coriander, oregano and cayenne, then cook until fragrant, about 30
seconds. Stir in the remaining 1⁄2 cup water and the chili puree. Add the pork and any liquid in the bowl. Stir to combine, then cover the pot, place in the oven and cook for 2 hours.
Remove the pot from the oven. Uncover, stir and return, uncovered, to the oven. Continue to cook until
the pork is tender, another 11⁄4 to 11⁄2 hours. Remove from the oven and set on the stove over medium
heat and simmer, stirring occasionally, until the sauce has thickened slightly, 8 to 10 minutes. Stir in the
reserved 1⁄2 cup chili puree and the molasses. Taste and season with salt and pepper. Serve with lime
wedges, sour cream and cilantro leaves.
ok here is the recipe
Carne Adovada
INGREDIENTS:
3 OUNCES NEW MEXICO CHILIES, STEMMED, SEEDED AND TORN INTO PIECES
3 OUNCES GUAJILLO CHILIES, STEMMED, SEEDED AND TORN INTO PIECES
4 CUPS BOILING WATER, PLUS 1 CUP WATER
5 POUNDS BONELESS PORK BUTT, TRIMMED OF EXCESS FAT AND CUT INTO 11⁄2-INCH CUBES
KOSHER SALT AND GROUND BLACK PEPPER
2 TABLESPOONS LARD OR GRAPESEED OIL
2 MEDIUM WHITE ONIONS, CHOPPED
6 MEDIUM GARLIC CLOVES, MINCED
4 TEASPOONS CUMIN SEED
4 TEASPOONS GROUND CORIANDER
1 TEASPOON DRIED OREGANO, PREFERABLY MEXICAN OREGANO
3⁄4 TEASPOON CAYENNE PEPPER
1 TABLESPOON MOLASSES
LIME WEDGES, TO SERVE
SOUR CREAM, TO SERVE
FRESH CILANTRO LEAVES, TO SERVE
DIRECTIONS:
Place the chilies in a large bowl, pour in the boiling water and stir. Let sit, stirring occasionally, until the chilies have softened, about 30 minutes. Transfer half of the mixture to a blender and blend until
smooth, about 1 minute. Add the remaining chilies and water and blend until smooth, scraping down
the blender as needed. Measure 1⁄2 cup of the chili puree into a small bowl, cover and refrigerate until
needed. Pour the remaining puree into a medium bowl and set aside; do not scrape out the blender jar.
Pour 1⁄2 cup of the remaining water into the blender, cover tightly and shake to release all of the puree
Place the pork in a large bowl. Add 2 teaspoons salt and the chili-water mixture in the blender. Stir to
coat, then cover and refrigerate for 1 hour.
Heat the oven to 325°F with a rack in the lower-middle position. In a large Dutch oven over medium,
heat the lard until shimmering. Add the onions and cook, stirring occasionally, until soened, 8 to 10
minutes. Stir in the garlic, cumin, coriander, oregano and cayenne, then cook until fragrant, about 30
seconds. Stir in the remaining 1⁄2 cup water and the chili puree. Add the pork and any liquid in the bowl. Stir to combine, then cover the pot, place in the oven and cook for 2 hours.
Remove the pot from the oven. Uncover, stir and return, uncovered, to the oven. Continue to cook until
the pork is tender, another 11⁄4 to 11⁄2 hours. Remove from the oven and set on the stove over medium
heat and simmer, stirring occasionally, until the sauce has thickened slightly, 8 to 10 minutes. Stir in the
reserved 1⁄2 cup chili puree and the molasses. Taste and season with salt and pepper. Serve with lime
wedges, sour cream and cilantro leaves.
