Help with Non-CL recipe!

[Jewel]

bump...

[Donna P]

Carne Adobado is perhaps one of my all time most favorite things to eat. I use pork loin, although traditionally you would use either butt or those boneless country ribs (i.e., a fattier piece of meat). This is a time consuming dish to make and I have done it in the oven, crockpot and the pressure cooker. Yes, the slow cooker will make it more watery. I have fixed that by either making more marinade or saving some of the marinade and use it to reheat the pulled apart cooked pork. This freezes great, so as long as you are going through the effort to make it, make a bunch of it. I usually do this over three days - day one to marinate, day two is the cooking, cooling and pulling apart, day three to reheat in the fresh marinade.

Serve the carne with heated flour tortillas, and condiments such as grated cheese, pico de gallo, etc. Rice would be the appropriate accompaniment - a spanish or mexican rice. Pinto beans, too. For drinks, go with margaritas, sangria or mexican beer.

Here is my tried and true most favorite recipe. Enjoy.


* Exported from MasterCook *

Carne Adobado (Pork with Red Chile Sauce)

Recipe By : Adapted by DonnaP from Jane Butel's Southwestern Kitchen Cookbook
Serving Size : 10 Preparation Time :1:00
Categories : Pork & Ham

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sauce
1/2 cup crushed caribe chile
1/4 cup ground mild chile
1/4 cup ground hot chile
3 cloves garlic -- crushed
2 tablespoons cumin
2 teaspoons mexican oregano
2 teaspoons salt
4 cups water
Meat
5 pounds pork loins, lean, boneless

Process all ingredients (except pork) in blender or food processor. Pour into a large flat-bottomed glass baking dish.

Slice meat 3/4"-1" thick. Dip each pork chop into the marinade and lay to one side of the baking dish as you coat the rest. Let marinate 30 minutes at room temperature, periodically spooning chile mixture over the top and turning chops over. Then cover with plastic wrap and refrigerate overnight. (The pork can be frozen for up to 3 months at this point.)

In the morning, stir and coat each pork chop with chile sauce. Stir and coat again.

Preheat oven to 325 degrees. Cover pan with lid or foil; cook covered for the first 45 minutes. Remove cover and bake 1 - 1-1/2 hours longer, spooning the sauce over chops every 30 minutes. Let cool.

(If using bone-in chops, using a sharp knife, remove bones and pull meat apart with your fingers to shred the pork. Place shredded meat back in the baking dish. Bake 30 minutes to allow the sauce to cook into meat. When done, the meat should be a bridght rosy red color and very tender.)

I prefer to use the whole, boneless loin chops. Serve whole the first time with refried beans, rice, salad or vegetable.

Serve leftovers shredded in flour tortilla with cheese, grated onion and pico de gallo.

Freezes great.

Note: Be sure to use pure New Mexican chile powder found in Hispanic markets or through mail order. Caribe chile is crushed New Mexican red chile. If you can't find crushed chile, substitute with 1/4 cup each of mild and hot ground New Mexican chile powder.

Mexican oregano is not the same as Italian or Greek oregano. If you can't find Mexican oregano, omit.

- - - - - - - - - - - - - - - - - - -

Per serving: 268 Calories (kcal); 10g Total Fat; (35% calories from fat); 41g Protein; 1g Carbohydrate; 102mg Cholesterol; 515mg Sodium
Food Exchanges: 0 Grain(Starch); 6 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

[Jewel]

Donna, thanks so much for the advice! My only problem now is that I can't find the ground chile! I looked through Penzey's site and all I could find was a blend of chiles, and The Spice House's site didn't have anything but a blend either. Does anyone have any idea where I could find New Mexico Chile Powder or Mexican Oregano? I have time to order something in, but I don't have any Hispanic markets near me that I know of. HELP! and Thanks... http://www.cookinglight.com/bbs/biggrin.gif

[Donna P]

http://www.pecosvalley.com/

has the best and freshest chili pepper powders and other ingredients for southwestern cuisine

[Jewel]

Found it! I was looking in the wrong place at the Spice House. Ordered Ground New Mexico Red Chile powder and while I was in there I ordered ground Chipotle and some Mexican Oregano. Now let's just hope this stuff gets here by next Friday or I'll be in all kinds of a panic!

Can anyone tell me if this ground chile powder is more heat or more flavor? One of the reasons I love Chipotles is that there's a great flavor to them. Plain old heat just doesn't turn us on too much. Is the ground New Mexico Red Chile going to blow my father's eyes out of his sockets? 1/4 cup!! Sheesh! http://www.cookinglight.com/bbs/rolleyes.gif

[Donna P]

Ground New Mexican chili powder comes in mild, medium, and hot. You need to taste it before cooking with it. Most of the powders are fine ad won't blow you up!

[Jewel]

I am still searching for that 'perfect' dinner for the first night of my parent's visit, and I think I may have found something! The recipe calls for this to be baked for 4-1/2 hours, and with time constraints next Friday, I wouldn't be able to. What would you think about putting this in the crockpot? Think it would get too watery? I'm also wondering what to serve it over. White rice? Fluffy Mexican or Spanish Rice? Noodles? What kind of side dish would go with this??

***********
Carne Adovada

2 TBS Canola Oil
3 TBS All-Purpose Flour
1/4 Cup New Mexico Red Chile Powder
2-1/2 cups warm water
3 cloves garlic, minced
1-1/2 tps dried oregano
1/4 tsp ground cumin
1 tsp salt
3 lbs cubed pork stew meat (butt?)

1. Heat oil over medium heat in skillet. Stir in flour and brown until lightly golden. Blend in chile powder. Slowly add water, stirring until lumps are removed. Add garlic, oregano, cumin and salt. Simmer on Medium heat for 15 minutes. Remove from heat and let cool.

2. Place pork in a large baking pan or casserole. When chile mixture has cooled, add it to pork and mix until pork is covered. Marinate pork for at least 12 hours or overnight.

3. Preheat oven to 325 deg. Bake in preheated oven for at least 4-1/2 hours, or until meat is well cooked, tender, and falls apart.
**************

I also know there is a difference between standard chili powder and chilepowder, but I'm not sure where I would find the chile! This just sounds really tasty and aromatic, and I would love to find a way to put it together, hopefully with the crockpot! Thanks for any help! http://www.cookinglight.com/bbs/biggrin.gif

[Chefmom]

To me it looks like the perfect recipe for the crock pot! Just do it up the night before and it will marinate in your crock pot container, then start it on low and let it go.

As for side dishes, maybe a nice rice mixture, pilaf, or even a veggie mixture with rice stirred in before serving, like of a "put together pilaf". I do this a lot for lunch, I like rice, but hubbie doesn't want to eat it everyday, so I make rice for lunch during the week. I steam or saute my veggies with aromatics, then stir in cooked rice, and many times chopped cooked beans and have a one dish meal. Sans meat of course. It would work well with your pork recipe!

Good Luck!!
Tami

[Jewel]

Donna, I looked again at the Spice House New Mexico Chile Powder and it doesn't specify which heat grade, but it does say it's made with Anaheim or 'California' chiles and suggests more flavor than heat. After placing that order I went to my local Safeway last night and found the dried spice packets hanging from hooks along with whole dried chiles, and one actually said 'NM Chili Powder'. Also didn't give a heat grade, but it did say that a bit of sodium was added, so I guess I'm glad I went with Spice House brand. Thanks for all the tips! Let's just hope that this recipe doesn't hurt my family! http://www.cookinglight.com/bbs/tongue.gif