Saturday, January 30, 2010

Perfect Carne Adovada

As close to Golden Pride's Carne Adovada as can be! A new favorite in our house!
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

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!


Susan said...

How do you think this would be with beef?

Sarah said...

Excellent! Maybe use sirloin since the meat doesn't cook for that long?

Susan said...

Fabulous! I just love carne adovada and have really been wanting to try it with beef!

jennmoya said...

Susan asked what I wanted to know! Beef!!! I will for sure try this recipe! Thanks! :)

Sarah said...

Another thought: you might have to adjust the salt since beef isn't as salty as pork. Let me know how it turns out!

Crystal said...

Looks delicious! I think I really am going to have to try this one, I've had some pork I've been wondering what to do with, this is the perfect recipe to try out, Thanks!