Recipes
I first had Carne Adovada at the Blue Corn Cafe in Santa Fe, New Mexico. It was so good (I ordered it many times), that I looked on the Internet for a recipe, found many, combined elements from several of the recipes, and this recipe is the result of that effort. This Carne Adovada is not as good as that served at the Blue Corn Cafe, but it's almost as good, and it's easier than going all the way to Santa Fe.
| 3 lbs. |
|
Pork, diced |
| 1 large |
|
Onion, chopped |
| 1 T. |
|
Minced garlic |
| 1 T. |
|
Dried Mexican oregano |
|
|
Red chili sauce (see below) |
|
|
Water |
- In a lightly oiled frying pan, cook the pork over medium heat until it is no longer pink.
- Put the pork and everything else, except the water, into a crockpot. Cover with water. Stir. Cook on low temperature, uncovered, for at least 12 hours, the longer, the better.
| 6 oz. |
|
Red ancho chilies, large, medium-hot, whole, dried |
| 3 c. |
|
Chicken stock |
| 1 T. |
|
Minced garlic |
| 1 T. |
|
Dried Mexican oregano |
| 1 t. |
|
Salt |
| 1 1/2 T. |
|
Flour |
- Toast 4 chilies at a time on medium high heat 30-60 seconds (until you can smell them).
- While holding in cold water, remove stems and seeds from chilies.
- Cover chilies with boiling water, and soak 10 minutes. Drain.
- Put chilies, chicken stock, garlic, oregano, and salt in a blender, and blend until smooth.
- Strain mixture thoroughly. Discard solids.
- Heat mixture, and then slowly add flour, stirring constantly to remove lumps.
- Reduce heat to low.
- Cook over low heat for 10 minutes.
