Carne Adovada

I saw this dish mentioned in comments over at Balloon Juice the other day.  As is my wont, I selected the term and did a Google search.  This was a top result.  The Serious Eats joint is chock full of good recipes and cooking techniques so anytime I see them covering a recipe I’m interested in I go look.The recipe gets its start by toasting dried peppers.  Here I have anchos, New Mexico chilis, and pasillas.I cut a Boston butt into cubes and browned them in a little oil.  I cut up a 7lb butt so I had to do this in two batches.I like onions so there are plenty here sweating down in the pan the pork was browned in.Meanwhile, the other ingredients were added – orange juice concentrate, chicken broth, chipotles, vinegar and fish sauce.  It simmered for a while and then was pureed in a blender and returned to the pot.Add back the browned pork and the onions and the rest of the spices and bring to a boil, then simmer, partially covered, for several hours until the sauce has reduced enough to suit.

Advertisements

Tell us what you think

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.