Photo: Pork Stew: Carne Adovada Recipe
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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By cupcake absolute
Near Yorktown,VA.
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'.
By lauraclaire828
Colorado Spring...
on March 08, 2010
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I accidentally bought beef instead of pork and I only bought 1.5 lbs instead of what the recipe called for. I made it axactly the way the recipe said, for in the last hour added 3/4 cup of pearled barley to soak up the extra cooking liquid and a bit of a cornstarch slurry to thicken it up at the end. Served it with corn tortillas that I heated up in a skillet until golden in spots. My fiance has requested it again this coming weekend!
By mommy3esq_4207187
Castle Rock, CO
on November 10, 2009
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I love Carne Adovada and was anxious to try this recipe. It was flavorful and my family loved it! I have a favorite restaurant that serves Carne Adovada and I am always trying to replicate the flavor and this recipe was different but never-the-less delicious. I might add a little more fresh chili powder but try it as written first because it really is a matter of taste! Thanks for the Pork Stew recipe!
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