Carne Adovada Recipe

8

Ingredients

1/3 c. peanut or vegetable oil
3-1/2 lbs. pork loin or butt, cut in 3/4-inch cubes
2 c. diced onion
2 T. minced garlic
4 c. chicken broth or water
2 t. ground coriander seed
2 t. dried Mexican oregano
2 t. chile caribe
3/4 c. Chimayo ground red chile, mild or medium
1 T. red chile honey
2 T. Sherry vinegar or red wine vinegar
salt to taste

Preparation

Step 1

Preheat the oven to 350°.

Heat the oil in a large skillet and brown pork in batches. Set the pork aside. Add the onion to skillet and sauté until golden. Add the garlic and sauté for 1 minute. Deglaze the skillet with 1 c. of the chicken broth, loosening the browned bits with a spoon.

Place the coriander, oregano, chile caribe, red chile, honey, vinegar and salt in the workbowl of a food processor. Add the cooked onions, garlic and broth from the skillet and 2 more c. of chicken broth. Process until the mixture is thoroughly combined.

Place the browned pork, the chile marinade and the remaining 1 c. chicken broth in an ovenproof pot or dish, stir to combine well, and cook for 1 hour or until the pork is tender.