Carne Adobada (Marinated Pork) Recipe - Cooking Index
4 lbs | 1816g / 64oz | Pork - (ribs, chops, loin) |
2 teaspoons | 10ml | Salt |
2 teaspoons | 10ml | Whole leaf oregano |
1 | Salsa de Chile Anchco: | |
14 | Dried ancho chiles, seeded | |
10 | Fresh tomatillos, husks removed | |
10 | Garlic, peeled | |
4 | Red onions, diced (small) | |
6 tablespoons | 90ml | Salt |
1 | Water |
Salsa de Chile Anchco:
Break apart the dried ancho chiles and remove as many seeds as possible. Place all salsa ingredients and water in blender and puree on highest speed until a uniform liquid is obtained. Transfer liquid to a sauce pan and cook over medium heat for 10 minutes. Do not boil.
Adobada:
Sprinkle meat with salt. Add oregano to ancho chile salsa. Pour over meat and marinate in refrigerator 6-8 hours or overnight. Cook slowly on top of stove or in 350F oven in the marinating liquid until meat is tender, about 1 hour. Thick slices of potatoes may be marinated with the meat.
Serve as a stew with tortillas. The carne adobada may also be removed from the liquid and served in burritos and tacos.
Source:
New Mexico Cooking, by Clyde Casey
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