Carne Adovada Traditional New Mexican Recipes

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NEW MEXICO STYLE CARNE ADOVADA

This recipe is from a Santa Fe, New Mexico restaurant. This wonderful Carne Adovada can be use like green chile sauce to cover any dish or as a filling in a taco or burrito.

Provided by Member 610488

Categories     One Dish Meal

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 9



New Mexico Style Carne Adovada image

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.

Nutrition Facts : Calories 374.7, Fat 26.9, SaturatedFat 9.1, Cholesterol 100.6, Sodium 1124, Carbohydrate 7.7, Fiber 3.8, Sugar 1.9, Protein 26.1

2 1/2 lbs pork shoulder
16 ounces water
6 garlic cloves, peeled and roughly chopped
1 medium onion, peeled and chopped
1 tablespoon salt
1/8 teaspoon fresh ground black pepper
1/8 teaspoon dried oregano
3 ounces red chili peppers, coarsely chopped
2 1/2 ounces red chili powder (Hatch chiles would be perfect)

CARNE ADOVADA, TRADITIONAL NEW MEXICAN

For a variation, you can add diced potatoes and chopped onions to the mix right before baking. Serve this as a burrito, wrapped in a flour tortilla, or as a stuffing for enchiladas. Serve leftovers with tortiallas and eggs for breakfast.

Provided by wildheart

Categories     One Dish Meal

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 7



Carne Adovada, Traditional New Mexican image

Steps:

  • Most recipes tell you to remove the seeds.
  • Don't!
  • Melt the shortening and stir in the flour.
  • Heat until browned; don't let it burn.
  • Crumble the chiles finely; toss them in the pot.
  • Add the garlic and oregano; stir.
  • Slowly stir in the water, and heat.
  • Simmer for 45 minutes, stirring occasionally.
  • Line an oven proof glass pan with foil.
  • Place the pork in the pan; cover with the chile.
  • Cover the pan.
  • Let the pork sit in the chile in the refrigerator 24 hours.
  • Bake the carned adovada in a 300 degree oven for 3 hours, with foil on.
  • Stir occasionally.
  • Add water if necessary to keep pork from burning or sticking; it should be moist but not runny when done.
  • Pork should be very, very tender and falling apart when finished.
  • If necessary, cook a little longer.

Nutrition Facts : Calories 371, Fat 18.9, SaturatedFat 6.2, Cholesterol 130, Sodium 91.9, Carbohydrate 2.8, Fiber 0.2, Protein 44.6

1 1/2 cups crushed dried anaheim chiles, stems removed
2 tablespoons shortening
2 tablespoons flour
4 cloves minced garlic
1 teaspoon american dried oregano or 1 teaspoon mexican dried oregano
3 cups water
2 lbs pork, cut in strips or small cubes

CARNE ADOVADA

Provided by Food Network

Categories     main-dish

Time 4h10m

Yield 10 to 12 servings

Number Of Ingredients 10



Carne Adovada image

Steps:

  • Put all ingredients in a Dutch oven. Cook uncovered for 4 hours. Turn off heat and check for tenderness, but do not stir.

6 to 8 pounds pork loin, cut into 2 to 3-inch cubes
1/2 cup New Mexico powder chile
1/2 cup New Mexico chile flakes
2 tablespoons oregano
2 tablespoons garlic salt
2 tablespoons cumin
2 tablespoons fresh garlic, crushed
2 tablespoons black pepper
2 Spanish onions, chopped
2 cups broth

CARNE ADOVADA

This is a wonderful, melt in your mouth recipe for Carne Adovada. My family absolutely loves it and I am sure you will too.

Provided by Delilah Lopez

Categories     World Cuisine Recipes     Latin American     Mexican

Time 16h40m

Yield 10

Number Of Ingredients 9



Carne Adovada image

Steps:

  • In a skillet or frying pan, heat oil over medium heat. Stir in flour and brown until light golden brown. Blend in chile powder. Slowly add water, stirring until lumps are removed. Add garlic, oregano, cumin and salt. Simmer on medium heat for 15 minutes. Remove from heat and let cool.
  • Place pork in a large baking pan or casserole pan. When chile mixture has cooled, add it to pork and mix until pork is covered with chile. Marinate pork for at least 12 hours or overnight.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Bake pork in preheated oven for at least 4 1/2 hours, or until meat is well cooked, tender and falls apart.

Nutrition Facts : Calories 331.9 calories, Carbohydrate 2.9 g, Cholesterol 81.5 mg, Fat 23.1 g, Fiber 0.5 g, Protein 26.5 g, SaturatedFat 7.2 g, Sodium 754.2 mg

2 tablespoons canola oil
3 tablespoons all-purpose flour
4 tablespoons New Mexico red chile powder
2 ½ cups warm water
3 cloves garlic, peeled and minced
1 ½ teaspoons dried oregano
⅓ teaspoon ground cumin
1 tablespoon salt
3 pounds cubed pork stew meat

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