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Home Dish Carne Adovada

Carne Adovada

Introduce

Chef :

Lance Wilson

Carne Adovada

As a native new mexican, carne adovada is near and dear to my heart. This isn't a weeknight dish unless you don't mind eating until 10:30. Using frozen NM red chile makes this easier, but you could also make the chile from dried pods.

Ingredient

2 cups

NM red chile puree

2 cups

chicken stock

1 cup

frozen orange juice concentrate

1/2 cup

raisins

chipotle chiles in adobo

2 Tbsp

white vinegar

2 Tbsp

fish sauce

3-4 lbs

pork shoulder, cubed

2 tsp

salt

1 Tbsp

ground NM red chile

onions, sliced

4 cloves

garlic, smashed

tsps oregano

1 Tbsp

cumin

Bay leaves

Cooking instructions

* Step 1

Preheat the oven to 350F

* Step 2

Combine the chile puree, stock, OJ concentrate, raisins, chipotle, vinegar and fish sauce. Bring to a simmer

* Step 3

Season the pork with the ground chile powder, and 1 tsp salt

* Step 4

Place a Dutch oven over high heat and add a small amount of oil.

* Step 5

Add all of the pork to the smoking hot dutch oven. Cook without moving for 5 min to brown the bottom

* Step 6

Remove the pork and set aside

* Step 7

Reduce the heat to medium and add the onions, and then add the second tsp of salt.

* Step 8

Continue to cook the onions until they are soft. Add the garlic, oregano, black pepper, and cumin.

* Step 9

Use an immersion blender (or regular blender) to blend the chile sauce

* Step 10

Add the chile sauce to the onions and the bay leaves.

* Step 11

Add the pork to the sauce

* Step 12

Transfer the adovada to the oven without the lid. Roast for around 3-5 hours. You will notice the sauce will start out watery, then get greasy. Keep roasting. Eventually the oil will emulsify in the sauce like a ragu and thicken up.