Thread: Carne Adovada
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Old 12-17-2016, 01:44 PM   #1
Pope & Young
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Join Date: Oct 2006
Location: NM
Default Carne Adovada

Take one pork shoulder and trim most of the fat. Rinse.
Cut into 2" wide 2" thick and up to 6" long strips. Arrange strips of pork in a pan.

Prep marinade.
8T of red chile powder. (Heat and variety are your choice. I used hot chimayo red.
2T of fresh minced garlic
2T of dried garlic powder
2T Mexican oregano
2t ground coriander seed
2t chile caribe
2t cumin
2T of blue corn atole
1 quart of chicken bone broth (cold)

Blend all above marinade ingredients and cover pork strips in the pan with marinade.
Cover pan and refrigerate for 24 hours.

Place pork strips and marinade into a 6 quart cast Dutch oven.

Cook adovada for 2.5-3 hours at 350 degrees.

I served with homemade chicos and beans, Spanish rice and tortillas.

Fresh sopapillas and local honey for desert.

Serve on you fine China.

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