Slow Cooker Carne Adovada Recipes

SLOW COOKER CARNE ADOVADA

Slow Cooker Carne Adovada image

Tender and savory carne adovada, made in a slow cooker.

Provided by Andrea

Time P1DT9h

Number Of Ingredients 8

Ingredients

20 New Mexican dried red chile pods
2 tbsp olive oil
1/2 medium onion (diced)
4 cloves garlic (minced)
3 cups water
2 tsp salt
2 tsp oregano
4 lbs pork shoulder or pork butt (cut into 1" cubes)

Steps:

Remove the stems and seeds from the red chiles. Cut into 1" strips.
Add olive oil to a large pan over medium heat. Add in chiles, onion, and garlic. Saute for 5 - 10 minutes, until fragrant. Pour in water, salt, and oregano, stirring well. Bring to a boil, cover, then reduce heat to a simmer for 10 minutes.
Transfer chile mix to a blender, in batches if necessary, and blend until smooth. Strain red chile sauce through a sieve to filter out peels.
Stir red chile sauce into the pork. Cover and refrigerate for 12 - 24 hours.
Cook in slow cooker on low for 9 hours, until cooked through and fork-tender.

CROCK POT CARNE ADOVADA

Crock Pot Carne Adovada image

This is a Tradition New Mexican recipe that I got from a contributor to Chowhound. I first served it over rice, with tortillas on the side, then made burritos with the leftovers. I used a lot of hot chile pepper, but you can adjust the heat to your liking.

Provided by Sudie

Categories Pork

Time 10h20m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs pork, cubed
15 tablespoons chili powder
1 cup chopped onion
2 teaspoons oregano
2 tablespoons red wine vinegar
1 1/2 teaspoons salt
1/2 cup chopped onion
2 bay leaves

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.

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If using whole chiles, preheat oven to 300°. Break stems off chile pods, tear pods open a little, and pull out seeds. "Wear rubber gloves if you are not used to handling chiles," Malcom advises, since chiles can cause a burning sensation. "A few seeds add more heat, but adding a lot of them can make the sauce crunchy."
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