Carne Adovada Recipe

For those of you who love stew you will love this recipe. Carne adovada is a pork stew, in sauce made from ground dried Chile's. In Mexico it is served for breakfast. But it really makes a great and tasty meal any time. It is best served with some corn tortillas. Even thought you are using a cup of ground red Chile powder the stew is not to spicy. Its easy to put together also, here is all you need:

1 Tbsp. vegetable oil

3 lbs. pork butt or shoulder, well-trimmed of fat and cut into 1-inch pieces

2 onions, chopped

6 cloves garlic, chopped

1 tsp. salt

1 Tbsp. flour or masa harisa

1/2 tsp. freshly ground pepper

1 cup (8 oz.) ground dried New Mexican red Chile powder

6 cups water or broth

In a large pot over medium heat, add your oil. When the oil is hot, add your pork pieces to brown. Pork should sizzle the minute it touches the pot. Cook, about 3 minutes. Turn and brown on all sides. Transfer pork to a large bowl or plate

When all pork is browned and set aside, then add onions, garlic, and salt to pot. Cook, stirring, until soft, about 3 minutes. Sprinkle with flour and pepper and cook, stirring, until flour smells like pie crust, about 3 minutes.
Add ground Chile and stir to combine. Add 4 cups water and bring to a boil.
In a blender, whirl Chile mixture until smooth. Return to pot and add another 1 cup water and reserved pork. Bring to a boil, cover, and bake 1 hour. Stir, add additional 1 cup water if stew seems dry, and bake until pork falls apart with a fork and sauce is thick, about another hour. Serve hot.

 


Here's a great kit to get you started