Carne Adovada
The Stuff You Hate On A Stranger’s Food Blog
The youtube algorithm put this in my face with a video from America’s Test Kitchen (side note: that show RULES.). And well, I wanted something in the Tex-Mex vein but not too Texi and not too Mexi so I landed smack dab in New Mexico.
This joint cranks in terms of “wow you must’ve been cooking all day” and idle time in the kitchen on your laptop while the oven does all the work.
You can find a million other blogs that will go in detail about the name, and the types of peppers to use and all that, but not here. It’s fatty pork, braised in a sauce made mostly of chili peppers, and it’s reminiscent of bad American Chili, and some cousin of like Carne Verde.
Also featured in the picture for this recipe are Oaxaca Corn Bread (follow directions on the back on the corn meal and add Oaxaca cheese) and some quick pickled radish which is just half/half vinegar and water and some sugar. Full disclosure: the temperature of the oven for this recipe varied when I made it because I was cooking the corn bread in a cast iron in the same oven.
Ingredients
2-3 lbs pork butt, cubed.
medium white onion
1 tablespoon white vinegar
1 cup Chili Paste
1 1/2 teaspoons mexican oregano
1 teaspoon ground cumin
1/3 cup maple syrup
1 cup beef stock
Process
Process
Preheat oven to 325
in a large dutch oven, LIGHTLY brown the pork pieces in batches. I did it dry, but some oil would help coax the pork to brown.
remove all the pork from the dutch oven and add the onion. stir.
When then onions start to brown from the fond but are no longer helping to remove the fond, add the vinegar.
Use a wooden spoon/spatula to try and scrape up more fond.
Add your spices/sauce/stock and salt and pepper back to the pot, along with the pork. Stir and bring to a simmer.
Cover. Oven. 1 hour.
Stir.
Cover. Oven 20 minutes.
Uncover. 20 minutes.
donezo.