As close to Golden Pride's Carne Adovada as can be! A new favorite in our house!
INGREDIENTS:3 tbsp. vegetable oil
1 1/2 lbs. pork loin, butt or chops, cut in 3/4-inch cubes
1 c. diced onion
1 T. minced garlic
3 c. chicken broth or water
1 t. ground coriander seed or cumin
1 t. dried Mexican oregano
1 t. chile flakes
1 16 oz. container Bueno Chimayo red chile, mild or medium
1 T. honey
1 T. Sherry vinegar or red wine vinegar
salt to taste
DIRECTIONS:
Preheat the oven to 350°.
Heat the oil in a large skillet and brown pork. Set the pork aside. Add the onion to skillet and sauté until golden. Add the garlic and sauté for 1 minute. Deglaze the skillet with 1 c. of the chicken broth, loosening the browned bits with a spoon.
Place the coriander, oregano, chile flakes, red chile, honey, vinegar and salt in the workbowl of a food processor. Add the cooked onions, garlic and broth from the skillet and 1 more c. of chicken broth. Process until the mixture is thoroughly combined.
Place the browned pork, the chile marinade and the remaining 1 c. chicken broth in an ovenproof pot or dish, stir to combine well, and cook for 1 hour or until the pork is tender. Serve with warm tortillas.
See the original recipe here!
