Carne Adovada (Adobada)
Just in time for Cinco de Mayo here in the States, this Carne Adovada (sometimes spelled adobada), is a spicy, tangy, but not-too-hot Mexican pork dish. Found in almost any Mexican restaurant, the recipe varies wildly. This is a Santa Fe version, using mild caribe and Chamayo chile for a smoky flavor.
Servings: 8 Servings
Calories: 522kcal
Ingredients
- 1/3 cup peanut or vegetable oil
- 3-1/2 lbs. pork loin or butt sliced thin or cut in 3/4-inch cubes
- 2 cups diced onion
- 2 tbsp minced garlic
- 4 cups chicken broth or water
- 2 tsp ground coriander seed
- 2 tsp dried Mexican oregano
- 1 med chile caribe sliced and seeded
- 8-10 dried Red New Mexico or California chilies
- 2 tbsp Red Wine Vinegar
- salt to taste
Instructions
- Preheat the oven to 350°.
- Heat the oil in a large skillet and brown pork in small batches. 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 cup of the chicken broth, loosening the browned bits with a spoon.
- Wash, stem and seed the caribe chile. Be very careful to wash your hands afterward and do not touch your eyes!
- Place the coriander, oregano, chile caribe, New Mexico chilies, vinegar and salt in the workbowl of a food processor or blender. Add the cooked onions, garlic and broth from the skillet and 2 more cups 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.
Notes
Caribe chilies are high in acid, so wash carefully after handling.
Do not use boiling water to reconstitute New Mexico chilies, as it can make them bitter. Steep them in hot water instead.
Serve with warm tortillas, rice and beans.