recipes that are simple and delicious.
As difficult as it might be to say, Carne Adovada, this is a dish that is typically found in the state of New Mexico, and one that is not commonly found on a Mexican menu. If you have never been to New Mexico, I highly recommend it. It is simply beautiful, and you get everything from desert (the White Sands) to spectacular mountain views. Along your journey through New Mexico, you will notice a lot of roadside diners, which by itself is really cool, and these diners are worth stopping for. For some odd reason, one of the things I remembered from being in New Mexico (early 90′s), was stopping at one of these roadside dinners and having a really great lunch.
Typically when one thinks of food from New Mexico, they think of red chili or green chili. Whatever the case, I love them both, and love the food not only of New Mexico, but Mexico itself. But lately I had a real craving for some red chili sauce, and hence why I made a delicious batch of carne adovada.
Carne adovada can be eaten any time of the day, however I believe the best time of day to have this dish is for breakfast. There is something to be said about the awesome chili broth with slow roasted pork, a sunny side up egg, and some corn tortilla flutes. Really comforting, and super delicious, this recipe is sure to fill you up and satisfy the soul.
Begin by ripping off the stems of the dried chili peppers and empty out all of the seeds. Feel free to cut a slit into each chili if it helps removing the seeds. Get a large pot of water boiling and add in your chilies, cooking until nice and tender, about 40 minutes. During this time, get a large skillet out and warm the olive oil on a medium heat. Take a small batch of the pork shoulder and brown each side, roughly 2-3 minutes per side. Do this for all of the pork, adding more oil if necessary. Once the shoulder is browned, remove to a slow cooker if you have one, or place in a large pot. Once all of the pork has been cooked, toss in the onions, garlic, and salt and pepper to the skillet, and cook for about 5 minutes.
Once the chilies have softened, add them to a blender with about a cup, or more of the water it was cooking in. Add in the onion and garlic mixture, and the chicken stock. Blend until you have a nice sauce, with the everything being pureed. You should have a nice smooth sauce. Add this sauce to the slow cooker or large pot, making sure that the pork is covered. Cook this for about 3 hours on the stove, or go low and slow in the slow cooker for 6-8 hours.
You are ready to serve this up. I like mine simply placed in a bowl, with an egg on top, using corn tortillas as my helper. However, once you taste this, you will probably want to put it in a taco, stuff it in a burrito, or go full force and use it for enchiladas.
Trust me, it is just that good!