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Carne Adovada




Source of Recipe


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List of Ingredients





In New Mexico, carne adovada is eaten for breakfast, lunch and dinner -- preferably with a side of boiled pinto beans and lots of flour tortillas to be used for making burritos.



3 pounds boneless pork butt cut into 3-inch cubes

2 teaspoons olive oil

8 dried New Mexico chiles, stemmed

2 dried ancho chiles, stemmed

2 1/2 cups water

6 garlic cloves

2 teaspoons Superior Better Than Bouillon chicken base

2 teaspoons oregano

2 teaspoons crushed cumin seed

1 teaspoon salt

1 tablespoon apple cider vinegar



Dry the meat well with paper towels and trim off any excess fat. Rub a heavy roasting pan with oil. Preheat the oven to 325°.

Place the whole dried chiles in a large metal bowl. Cover with boiling water and let steep for 20 minutes. Keep checking and pushing the chiles into the water to keep them submerged.

Lift out half of the chiles and put in a blender along with some of the fresh water. Do not use the chile-soaking water. Puree the chiles and pour into a bowl. You don't have to strain this puree.

Add the second half of the soaked chiles to the blender, along with the garlic cloves, the remaining water, the chicken base, oregano, cumin seed, salt and vinegar. Puree and combine with the chile puree in the bowl. Stir to combine. You should have about 3 1/2 cups.

Put meat chunks in roasting pan and pour all of the chile puree over them. Make sure meat is well covered. Cover the pan tightly with foil and place in the oven. Bake for 2 hours.

Uncover the pan and bake for 20 minutes longer, just long enough to reduce the liquid and thicken it.

Serve immediately in chunks with pinto beans, or let cool until you can handle it, then pull apart and shred. Shredding is best if you plan to use it in burritos.

Serves 6

PER SERVING: 550 calories, 43 g protein, 10 g carbohydrate, 37 g fat (13 g saturated), 158 mg cholesterol, 565 mg sodium, 4 g fiber.


Recipe