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Carne Adovada

Discussion in 'Pork' started by zippy12, May 18, 2019.

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  1. zippy12

    zippy12 Smoking Fanatic SMF Premier Member

    Recipe at bottom of page...

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    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 soened, 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.
     
  2. chilerelleno

    chilerelleno Smoking Guru OTBS Member SMF Premier Member

    Freaking Beautiful!
    Fantastico!
    Hell yeah!
    Like!
     
    JC in GB likes this.
  3. zippy12

    zippy12 Smoking Fanatic SMF Premier Member

    I taught of you Chiller when I was making this! thanks
     
  4. chilerelleno

    chilerelleno Smoking Guru OTBS Member SMF Premier Member

    Let me say more...

    Dammit, you go girl!
    You're speaking to my heart.
     
  5. desertlites

    desertlites Master of the Pit OTBS Member

    Great job zip. Always A lot of prep work in good New Mexican and Mexican dishes and you sure have a knack of getting it done and done Right. I see the added love in those ingredients.
     
  6. Holly2015

    Holly2015 Master of the Pit OTBS Member

    Ho lee fook my keyboard is covered with drool. This is on the to do list!

    POINTS for sure
     
  7. flatbroke

    flatbroke Master of the Pit OTBS Member ★ Lifetime Premier ★

    Way to go Zippy doodle
     
  8. pc farmer

    pc farmer Epic Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks awesome zip. Great job as always
     
  9. It does look great! Sounds complicated to make. I'll have to really put my mind to it.
     
  10. GaryHibbert

    GaryHibbert Legendary Pitmaster OTBS Member ★ Lifetime Premier ★

    That looks DELICIOUS!!!!!
    POINT
    Gary
     
  11. chef jimmyj

    chef jimmyj Epic Pitmaster Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    That's The Real Deal! Nice job...JJ
     
  12. zippy12

    zippy12 Smoking Fanatic SMF Premier Member

    Chiller - Not sure about the "girl" but thanks

    DL - Thanks for the input ... turned out great

    Holly - its some effort but its many nights meal frozen... Thanks

    Thanks Flatbroke, Farmer, Kris and Gary..

    Jimmy - its a dish really worth the time! Thanks
     
  13. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Not much to say but WOW!!!
    Al
     
  14. smokin peachey

    smokin peachey Smoking Fanatic OTBS Member ★ Lifetime Premier ★

    Looks fabulous zippy12 thanks for sharing the detailed recipe.
     
  15. unclejhim

    unclejhim Meat Mopper

     
  16. unclejhim

    unclejhim Meat Mopper

    WOW!! Great job! That's going on the to do list!!
     
  17. idahopz

    idahopz Smoking Fanatic

    Looks most excellent - red pork is one of my favorite ingredients
     
  18. jcam222

    jcam222 Smoking Fanatic SMF Premier Member

    Good lord that looks phenomenal!!!!! I just marked this page as I will be making a batch of that for sure. I have all those ingredients including Mexican oregano except for the New Mexico chiles. Ill have to check at the little local groceria to see if they have those. I know they always have guajillo.

    Are those red onions pickled? I've done some that look like that with a little vinegar and sweetener.
     
  19. flatbroke

    flatbroke Master of the Pit OTBS Member ★ Lifetime Premier ★

    CHicka chicka boom boom
     
    smokin peachey likes this.
  20. flatbroke

    flatbroke Master of the Pit OTBS Member ★ Lifetime Premier ★

    Wait till she Gives up the Cilantro bacon recipe. it will really blow the dress up. @smokin peachey
     
    smokin peachey likes this.