How To Make Carne Adovada
Savor a mildly spicy bite in this Mexican carne adovada dish, made with tender pork in a rich, red chile sauce.
Preheat oven to 350 degrees F.
- Heat a large pot over medium heat. Once the pot is hot, add the oil.
When the oil is hot, add the pork pieces to brown them. Add only enough pork so the pieces are in a single layer and don't touch each other. The pork should sizzle the second it touches the pot; if it doesn't, remove it and wait for the pot to heat up.
Cook the pork, undisturbed, for about 3 minutes until each piece is browned well on one side.
- Turn and brown on all sides.
- Transfer the pork to a large bowl or plate and repeat with remaining batches as needed.
When all the pork is browned and set aside, add the onions, garlic, and salt to the pot. Cook, stirring frequently for about 3 minutes until the onions are soft.
Sprinkle the onions with flour and pepper and cook, stirring, for about 3 minutes until the raw flavor of the flour cooks off.
- Add the ground chile and stir to combine.
- Add 4 cups of water and bring to a boil.
In a blender, whirl the chile mixture until smooth. Only fill the blender about ½ to ⅔ full and be sure to hold a kitchen towel over the top.
Return the chile mixture to the pot.
- Once the sauce is blended, add another 1 cup of water and the browned pork and bring everything to a boil.
- Cover, transfer to the oven, and bake for 1 hour.
Take the pot out of the oven and stir the stew after the first hour. Add remaining water to the pot if the stew seems dry.
Recover the pot and return it to the oven to bake for about 1 hour until the pork falls apart when trying to cut it.
Serve the carne adovada hot. Enjoy!
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