New Mexico Carne Adovada Recipes

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.

Steps:

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

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.

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:

• Preheat oven to 350°. Heat 2 tablespoons oil in a large, heavy-bottomed, ovenproof pot over medium-high heat. Add onions and garlic and cook, stirring, until onions are golden, about 6 minutes. Remove from heat and transfer onions and garlic to a bowl with a slotted spoon.
• In a large bowl, stir together flour, salt, cumin, and pepper. Add pork and toss to coat. Return pot to medium-high heat, add remaining 1 tablespoons oil, and, working in batches, lightly brown meat on all sides, 5 to 7 minutes per batch. Transfer meat to a separate bowl as you go.
• Return onions and garlic to pot. Sprinkle with ground chiles and cook, stirring, 2 minutes (mixture will be thick- I added some of the broth at this point to keep the chile from burning). Add the rest of the broth, stirring to loosen browned bits from bottom of pot. Whirl sauce in a blender until smooth. Return sauce to pot and add bay leaf and reserved pork (I also added the pork bone).
• 4. Cover pot, put in oven, and cook 1 hour. Set lid slightly ajar and cook until pork is fork-tender, about 1 hour more. Remove bay leaf and season with additional salt before serving.

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.