Carne adovada is traditional recipe from New Mexico. Chunks of pork are simmered in a thick sauce made from dried red New Mexican chiles. Adobada, the Mexican preparation on which the dish is based, refers to meat cooked in an adobo sauce of chiles, aromatics, and vinegar.) The meat is slowly braised until fall-apart tender, and this dish that is robust in red color and flavor is served with tortillas or rice and beans.
Prep Time 30 minutesminutes
Cook Time 2 hourshours
Total Time 2 hourshours30 minutesminutes
Servings 6
Calories 368kcal
Author Debby - www.AFeastfortheEyes.net
Ingredients
1boneless pork shoulder roast4- to 5-pounds, trimmed of excess fat and cut into 1 1/2-inch chunks
1/4cupraisins
1/2cupbrewed coffee
Salt and pepper
1tablespoonvegetable oil
2onionschopped
1/4cupall-purpose flour
1/2cupchili powder
1teaspoondried oregano
1tablespoonchipotle chiles in adobo sauceminced
6garlic clovesminced
2 1/2cupslow-sodium chicken broth
1teaspoongrated zest and 1 tablespoon juice from 1 lime
1/4cupchopped fresh cilantro leaves
Instructions
Adjust oven rack to lower-middle position and heat oven to 350°
Combine raisins and coffee in small bowl. Wrap tightly with plastic and microwave until liquid begins to boil, 1 to 3 minutes; let stand 5 minutes, until raisins are plump.
Pat pork dry with paper towels and season with salt and pepper. Heat oil in Dutch oven over medium-high heat until just smoking. Brown half of pork, about 10 minutes. Transfer to plate and repeat with remaining pork.
Pour off all but 1 tablespoon fat from Dutch oven. Add onions and cook until softened, about 5 minutes. Add flour, chili powder, oregano, chipotle, and garlic and cook until fragrant, about 1 minute. Add broth and raisin mixture, scraping up any browned bits, and bring to boil. Working in 2 batches, transfer mixture to blender or food processor and puree until smooth. Return sauce to pot.
Add browned pork to sauce in pot and transfer to oven. Cook, covered, until pork is fork-tender, about 2 hours. Skim sauce, then stir in lime zest, lime juice, and cilantro. Season with salt and pepper. Serve. (Pork can be refrigerated in airtight container for 3 days.)