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Carne Adovada Time #7967124 09/09/20 07:09 PM
Joined: Apr 2008
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TPACK Online Content OP
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This is my last time to bring up Hatch Chiles for New Mexico, BUT................ This is when they are so easily available. This is my post from last year about Carne Adovada. Enjoy.

Originally Posted by tpack;14428779
I had some Carne Adovada when we went thru Albuquerque last week on our way to Durango. This is the time of year when the Hatch Chilis are ready and everyone was roasting them. I have always been intimidated with dried chilis and never used them but after watching a few You tube videos I decided to give it a shot. I let it sit in the fridge over night and plan on making tacos tonight. The meat was really flavorful and tender. I used a recipe from the American Test Kitchen. The link to the show with a video is listed below with all of the ingredients as well. I followed the recipe pretty close and it was not to hot at all. Enjoy.


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https://www.americastestkitchen.com...le-pork-in-red-chile-sauce-carne-adovada

1 (3½- to 4-pound) boneless pork butt roast, trimmed and cut into 1½-inch pieces

Kosher salt

4 ounces dried New Mexican Chiles, wiped clean, stemmed, seeded, and torn into 1-inch pieces

4 cups boiling water

2 tablespoons honey

2 tablespoons distilled white vinegar

5 garlic cloves, peeled

2 teaspoons dried Mexican oregano

2 teaspoon ground cumin

½ teaspoon cayenne pepper

⅛ teaspoon ground clove

Re: Carne Adovada Time [Re: TPACK] #7967145 09/09/20 07:18 PM
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skinnerback Online Content
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Looks great. I make a very similar version that's always a big hit. up

Re: Carne Adovada Time [Re: TPACK] #7967923 09/10/20 02:36 AM
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NewGulf Offline
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Last years post still looks damn good!

Re: Carne Adovada Time [Re: TPACK] #7968142 09/10/20 12:10 PM
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bill oxner Offline
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food


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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