Pork Stew: Carne Adovada

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Picture of Pork Stew: Carne Adovada Recipe Photo: Pork Stew: Carne Adovada Recipe
Rated 5 stars out of 5
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Total Time:
4 hr 40 min
Prep
25 min
Inactive
2 hr 0 min
Cook
2 hr 15 min
Yield:
8 servings
Level:
Intermediate
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Ingredients

  • 2 dried red chile peppers
  • 1 teaspoon coriander seeds
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black peppercorns
  • 2 teaspoons salt
  • 2 pounds cubed pork
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter, cubed
  • 2 tablespoons grapeseed oil
  • 1 large white onion, minced
  • 3 garlic clove, lightly crushed with the side of a knife blade, and minced
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • 4 cups water

Directions

Preheat oven to 250 degrees F. Spread all the spices (chile, coriander, cumin, oregano, peppercorns) on a sheet of aluminum foil with the edges turned up to avoid spillage and toast the spices for a few minutes. Transfer the toasted spices to a molcajete or mortar and pestle and grind together.

Sprinkle the pork cubes with the spices, covering all surfaces of the meat as much as possible. Let the pork sit covered in the refrigerator for 2 hours.

Create a beurre manie by mashing the flour into the butter in a small bowl. Set aside until needed as a thickener for the stew.

Heat the grapeseed oil in a deep saute pan over medium-high heat until it begins to shimmer. Add the pork cubes and brown on all sides. Lower heat to medium and add the garlic and onion and stir to combine flavors. Cook until the onion turns translucent, then stir in chili powder and paprika. Add 4 cups water and reduce heat to low. Cover and let simmer until fork tender, about 2 hours. Add water as needed throughout the cooking process. In the last 30 minutes of cooking time, add the beurre manie to thicken. Serve hot.

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Newest Ratings and Reviews

Read all 6 reviews

  • on January 10, 2013

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    I made this for a Holiday Party and served it with rice. The guests were going back for second and third helpings. This definitely has a special quality about it regarding the spicy flavor, probably from the great spice mixture.
    Thank you this helped make the party a great success.

    people found this review Helpful.
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  • on July 22, 2012

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    My family loved it. I will definitely make this one again.

    people found this review Helpful.
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  • on August 13, 2011

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    Chef Irvine Backs Up This Recipe.There are few and far between recipes by Chef I don't prefer over Other's.As others have written~Any Protein Can Be used in Place of Original and is Fabulous. Tastes Are Every bit as Rich and Full as Those that are from Restaurants.Another Winner Chef Irvine!Thank You. Even can go Vegetarian with Vegetables and Soy "bits'.

    people found this review Helpful.
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