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CARNE ADOVADA-Pork in Mex. Red Chili Sauce

Carne Adovada..hmmmm, yummm....yup, still on with my Mexican savories. well, this one is a New Mexico specialty. i just like anything hot and spicy, add in some good ol'pork butt and i'm good to go.
rich deep red sauce made from scratch. not only is it easy it's incredibly satisfying to create something authentic tasting from start to finish. it's just a little time consuming, but well worth it. the worst part is waiting for the 24-48 hours while it marinates in the fridge. it's hard to look at everytime you open the door and wish it was for dinner that night. i was good and waited 48 hours. on a side note...there are plenty of other recipes out there using chili powder, but i like to start with the real dried chilies...this way you really know what going in...some of those chili powders are a bit "iffy" and no where near as strong. also, i'm sure you could mix in a few dried Poblano, Guaillo and/or Arbols if you wanted. well, as a matter of fact, i have for something similar and they work just as well. the heat you get from the New Mexico chilies it subtle, yet big and lingers on your taste buds. hard to explain. it's hot, but not scary hot. with so few ingredients you can really taste each one. i really like the bit of oregano it calls for and the smokiness from the cumin. give it a try. it's fab with the pork chunks or shredded, some buttery avocado, cilantro and a squeeze of fresh lime. serve with fresh tortillas, crunchy chips, as a tostada, in a burrito or anyway you'd like. i really enjoyed it with a salad...the crisp cool lettuce with the rich spicy tender pork was over the top good.
8 to 10 dried red New Mexico or California chilies
2 cups water
1/3 cup finely chopped onion
1 clove garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground cumin
1-1/2 pounds lean boneless pork butt or 2 pounds pork chops, cut 1/2 inch thick
(i highly suggest the pork butt, chops tend to be a bit dry and stiff IMO)

Wash chilies; remove stems and seeds. Place in 3-quart pan with water. Cover and simmer 20 minutes or until chilies are very soft. Pour chilies and liquid into blender or food processor container fitted with metal blade; process until puréed. Push purée through wire strainer; discard pulp. Add onion, garlic, oregano, salt and cumin to chili mixture.
If using pork butt, trim excess fat. Cut meat into 1/2-inch slices, then cut into strips about 1 inch wide and 3 inches long. If using pork chops, trim fat.
Place meat in heavy self-sealing plastic bag. Pour chili mixture over meat; seal bag. Refrigerate 1 to 2 days. Preheat oven to 325°F. Transfer meat and chili mixture to 2-1/2-quart casserole; cover. Bake 2 to 2-1/2 hours or until meat is very tender. Skim and discard fat before serving.

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