Carne Adovada Red Chile And Pork Stew Recipes

PORK STEW: CARNE ADOVADA

Steps:

• Preheat oven to 250 degrees F. Spread all the spices (chile, coriander, cumin, oregano, peppercorns) on a sheet of aluminum foil with the edges turned up to avoid spillage and toast the spices for a few minutes. Transfer the toasted spices to a molcajete or mortar and pestle and grind together.
• Sprinkle the pork cubes with the spices, covering all surfaces of the meat as much as possible. Let the pork sit covered in the refrigerator for 2 hours.
• Create a beurre manie by mashing the flour into the butter in a small bowl. Set aside until needed as a thickener for the stew.
• Heat the grape seed oil in a deep saute pan over medium-high heat until it begins to shimmer. Add the pork cubes and brown on all sides. Lower heat to medium and add the garlic and onion and stir to combine flavors. Cook until the onion turns translucent, then stir in chili powder and paprika. Add 4 cups water and reduce heat to low. Cover and let simmer until fork tender, about 2 hours. Add water as needed throughout the cooking process. In the last 30 minutes of cooking time, add the beurre manie to thicken. Serve hot.

CARNE ADOVADA: NEW MEXICO RED CHILE PORK STEW

Steps:

• Preheat oven to 350 F.
• Cook the pork, undisturbed, until each piece is browned well on one side, about 3 minutes.

NEW MEXICO RED CHILE & PORK STEW (CARNE ADOVADA)

Steps:

• 1. Red Chile Pods: The New Mexico red chile has a very unique & spicy taste... It's warm and sweet, at the same time. You want those that have been sun dried. In addition, they come in five different varieties: mild, medium, hot, x-hot, and xx-hot. For this dish use mild, or medium. The best come from the Hatch Valley area of New Mexico. A good place to get them online is: http://diazfarms.com/chile-shop?page=shop.browse&category_id=3
• 2. Chile Pequin: A small chile pepper, usually attaining a length of only 1/2 inch. They are extremely hot (between 13 to 40 times hotter than a jalapeño) On the Scoville scale they rate from 60,000 to 100,000. In other words: A little goes a long way. A good place to get them online is: http://www.spicesinc.com/p-1537-pequin-chiles.aspx
• 3. Red Chile Powder: If you don't want the heat of the Chile Pequin, you can substitute an equal amount of New Mexico red chile powder. You won't have as much heat; however, the flavor will still be there. A good place to purchase on line is: http://diazfarms.com/chile-shop?page=shop.browse&category_id=2
• 4. Chef's Note: Since this dish requires resting in the refrigerator overnight, you might want to start the process later in the afternoon.
• 5. Gather your ingredients.
• 6. Place the oil in a large saucepan, or Dutch oven, over medium heat.
• 7. Put the minced garlic into the pan and sauté, until it begins to color.
• 8. Chef's Tip: It will go from golden, to brown, to burned in a short time. Keep your eye on that pan.
• 9. Remove the pan from the heat, and leave the garlic in the pan.
• 10. Place a rack in the middle position, and preheat the oven to 375f (190c).
• 11. Chef's Note: Is it spelled Chile, or Chili? This is rule that I go by. The hot peppers or the plant from which the peppers come should be spelled with an "e." A spicy dish of meat and sometimes beans should be spelled with an "i." You can start a bar fight with that question.
• 12. Remove the stems from the peppers, and shake to remove the seeds.
• 13. Place peppers into a colander and then rinse and drain.
• 14. Place in a single layer on a baking sheet, put into the oven, and bake for about 5 to 7 minutes. This will remove any excess water.
• 15. Remove from the oven and allow them to cool.
• 16. Once sufficiently cool, break each chile into several pieces.
• 17. Place the peppers into a blender, or food processor fitted with an S-blade.
• 18. Add the filtered water.
• 19. Process until pureed.
• 20. Chef's Note: You will probably see a few bits, but for the most part, the mixture should be nice and smooth.
• 21. Add the pureed chilies into the saucepan with the garlic.
• 22. Add the remaining ingredients, with the exception of the pork and limejuice, to the saucepan.
• 23. Bring the sauce to the boil, and then immediately reduce to a low simmer.
• 24. Continue to stir and simmer for 30 minutes, or until the sauce begins to thicken.
• 25. Chef's Note: We don't want it too thick, almost like a light cream sauce.
• 26. Chef's Note Remove the saucepan from the heat, and allow it to cool down to room temperature, about 1 to 2 hours.
• 27. Chef's Tip: Don't hasten the cooling process by placing the saucepan in the refrigerator. As the sauce slowly cools it gives the spices a chance to get acquainted.
• 28. While the sauce is cooling, trim the excess fat from the pork and cut into 1 to 1.5 inch cubes.
• 29. Chef's Note: You don't have to be perfect here... this is a rustic dish.
• 30. Chef's Tip: If you're planning on using this in a burrito or taco, cut the meat into smaller pieces.
• 31. Stir the pork into the chile sauce, cover and place in the refrigerator, overnight.
• 32. The next day, place a rack in the lower position, and preheat the oven to 275f (135c).
• 33. Cover and place into the oven, and bake until the meat is fork tender, and the sauce has cooked down, about 3 hours.
• 34. About once an hour, open the oven and give the stew a quick stir.
• 35. Chef's Note: If, after 3 hours, the sauce still seems a bit runny, remove the cover, and allow to bake for an additional 15 to 20 minutes.
• 36. Remove from oven and add the reserved limejuice.
• 37. Serve with a simple side salad of lettuce and tomatoes, and bring plenty of freshly made flour tortillas. Enjoy.
• 38. Keep the faith, and keep cooking.

CARNE ADOVADA (RED CHILE AND PORK STEW)

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.