Carne Adovada Santa Fe Recipe 445

Steps:

• For the Marinade: Put the pork in a roasting pan. Combine the Worcestershire sauce, hot sauce and some granulated garlic, salt and pepper in a small bowl. Pour the marinade over the pork and massage it into the meat. Cover and refrigerate for 1 hour.
• Preheat the oven to 350 degrees F.
• Transfer the roasting pan to the oven and roast, covered, for 1 hour.
• For the Italian Dressing: Vigorously mix the olive oil, cider vinegar, oregano, garlic, 1/2 teaspoon pepper and a pinch of salt in a small bowl; set aside.
• For the Salsa: Put the tomatoes, onions, celery, garlic, bell pepper and 5 cups water in a large pot over medium heat and bring to a boil. Cook for 15 minutes.
• Over an open flame, or on a grill or griddle over high heat, roast the chiles de arbol, California chiles and ancho chile for approximately 2 minutes. Toast the sesame seeds in a small skillet over low heat. Set aside.
• Add the roasted peppers, sesame seeds and boiled vegetables to a blender along with the Worcestershire sauce, oregano, granulated garlic, hot sauce, bread and cilantro leaves. Blend until smooth.
• Add the Italian dressing and blend thoroughly.
• Put the mixture into a large saucepan over medium heat and bring to boil. Lower the heat and simmer for 10 minutes.
• Transfer the pork to a cutting board and cut into bite-size chunks.
• Add the pork to the saucepan and simmer for 25 minutes.

Steps:

• Preheat the oven to 250 degrees F.
• Brown the meat in an ovenproof saucepan and add the salt. Keep browning until all the liquid it releases is cooked and the meat is nice and brown. Add the spices and cook for about 1 minute. Add the red chile sauce and 2 quarts water and stir to deglaze the pan of the spices and fond. Put in the oven, uncovered, and cook nice and slow until it is fall-apart tender, about 6 hours.

Steps:

• Heat a black cast iron skillet on stovetop. Lay the dried chiles on the skillet to roast until just starting to smoke 1-2 minutes or until soft and pliable. Meanwhile in a medium pot, heat the chicken stock, vinegar, OJ, raisins or dried fruit, and chipotle with adobo sauce. Add the roasted dried chiles to the liquid and bring to a boil. Reduce heat and simmer until chiles are totally softened, about 20 minutes. Back at the black skillet, add a dash of oil and heat on meduim. Chop the pork into 1-2 inch chunks and pat dry with a paper towel. Add to the skillet and leave alone for 8 minutes while the pork browns on one side. Resist the urge to stir! You want a nice brown sear on one side only. Add the seared pork to the crock pot. Add the onions to the skillet and brown 2-3 minutes. Add the garlic and continue browning another 2 minutes. Dont let it burn. Add the spices and brown sugar stir 30 seconds. Deglaze the skillet with a splash of water, stock or wine and scrape any stuck bits from pan. Add this mixture over the pork in the crockery. Pour the chiles and their liquid into a blender. Put the lid on the blender and top with a kitchen towel. Puree to a smooth consistency (be careful, hot liquids in the blender can spew!) I Added a little salt to taste at this point. Pour the chile puree over the pork and veg in crock, add the bay leaves and give a stir. I had a bit of puree left over so saved it for enchiladas later! It depends on how much pork you have and the size of your crock pot. Cook on high for 4-6 hours or low for 8 or until done. In a pinch, I browned 2 chicken thighs along with the pork when I only had 1 lb of pork and wanted more stew! You can also throw in some cooked posole or sweet potato to fill it out for a bigger crowd. Serve with tortillas or sopiapillas- topped with chopped purple cabbage, cilantro and queso fresco

Steps:

• Preheat over to 275 degrees F.
• Mix contents of carne adovada marinade with water into an 8 by 10-inch baking dish. Mix in the pork and cover with foil and bake for 3 hours. If the sauce is too thin remove the foil and leave the carne adovada in the oven for another 1/2 hour. If it is too thick, add a little water. Suggest cooking dish 1 or 2 days before serving. The sauce and meat seem to marry more.
• Serve with beans and tortillas. Sprinkle with longhorn cheese.

Steps:

• Mix chile powder with water to form a thick paste.
• Blend paste, one cup onion, oregano, salt and vinegar in a blender.
• Add mixture to pork cubes in ziploc bag, along with 1/2 Cup onion and bay leaves.
• Marinate pork in mixture overnight.
• Cook in crock pot on "auto" for 8-10 hours.

Steps:

• Preheat the oven to 325°F. In an ovenproof skillet, heat the oil over medium-high heat and sauté the pork pieces until they have a golden sear on all sides, about 5 minutes. Add the chile sauce, cilantro, cumin, canela, and allspice and cover the pan. Transfer the covered pan to the oven and bake until the pork is tender, about 40 minutes, stirring the mixture at least twice during cooking.
• Remove from the oven and serve right away with a slotted spoon or keep warm in the pan until ready to serve.
• To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with garnish and salsa. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with garnish and salsa, fold, and eat right away.

Steps:

• On a cutting board, cut the pork into 1 1/2-inch cubes and place in a roasting pan (approximately 13 by 21-inch).
• Put the water into a blender and add the garlic, onion, salt, black pepper, oregano, chile pepper and chili powder. Blend until smooth as possible. Pour over the pork cubes and toss to coat well.
• Preheat oven to 400 degrees F. Cover the roasting pan and place in the oven to bake for 1 1/2 hours or until fork tender.