Slow-Cooked Carne Adovada

Name: Slow-Cooked Carne Adovada
Prep time: 3 h 45 min
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 6 servings Freshly ground black pepper; 1 kilograms boneless pork shoulder; 170 grams dried New Mexico red chiles; 6 mediums garlic cloves, finely chopped; 6 servings Kosher salt; 2 Tbsps lard or vegetable oil; 1 teaspoon whole coriander seeds; 1 teaspoon whole cumin seeds; 1 medium yellow onion, small dice

You can never have too many main course recipes, so give Slow-Cooked Carne Adovadan a try. This recipe covers 34% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 354 calories, 52g of protein, and 13g of fat each. Head to the store and pick up kosher salt, pepper, garlic cloves, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes about 3 hours and 45 minutes.

Instructions

Place the coriander and cumin seeds in a large frying or cast iron pan over medium heat and toast until fragrant, about 3 minutes.

Ingredients you will need

Cumin Seeds

Coriander

Toast

Equipment you will use

Frying Pan

Remove from the pan and let cool. Using a spice grinder, grind the seeds into a fine powder; set aside.Rinse the chiles in water and pat them dry with paper towels.

Ingredients you will need

Chili Pepper

Seeds

Water

Equipment you will use

Paper Towels

Frying Pan

Place half of the chiles in the large frying or cast iron pan and toast over medium heat until slightly puffed and fragrant, about 2 to 3 minutes.

Ingredients you will need

Chili Pepper

Toast

Equipment you will use

Frying Pan

Transfer to a cutting board and repeat with the remaining chiles. When they’re cool enough to handle, cut the chiles in half lengthwise, then remove and discard the stems and seeds.

Ingredients you will need

Chili Pepper

Seeds

Equipment you will use

Cutting Board

Place the chile halves in a medium saucepan, cover with water, and bring to a boil over medium-high heat. Reduce the heat to low and simmer until softened, about 5 minutes.

Ingredients you will need

Chili Pepper

Water

Equipment you will use

Sauce Pan

Remove the pan from the heat and let the chiles cool slightly in the cooking liquid, about 30 minutes. Using a slotted spoon, transfer the chiles to a blender.

Ingredients you will need

Chili Pepper

Equipment you will use

Slotted Spoon

Blender

Frying Pan

Add 1 cup of the cooking liquid and blend until smooth; set aside.

Heat the lard or oil in a large frying pan over medium heat until shimmering.

Ingredients you will need

Lard

Cooking Oil

Equipment you will use

Frying Pan

Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened but not browned, about 5 minutes.

Ingredients you will need

Salt And Pepper

Onion

Add the garlic, reserved coriander-cumin powder, bay leaf, and reserved chile purée, season with salt, and stir to combine. Cook, stirring occasionally, until the flavors start to meld, about 5 minutes.

Ingredients you will need

Ground Cumin

Coriander

Bay Leaves

Garlic

Chili Pepper

Salt

Remove from the heat and let cool to room temperature. Meanwhile, heat the oven to 350°F and arrange a rack in the lower third.Rinse the pork and pat it dry. Generously season the roast all over with salt and pepper and place it in a roasting pan or Dutch oven. (The roast can be cut into large pieces if it doesn’t fit easily in the pan.)

Ingredients you will need

Salt And Pepper

Pork

Equipment you will use

Roasting Pan

Dutch Oven

Oven

Pour the cooled chile sauce over the pork and spread it all over to coat the meat. Cover the pan tightly with foil or a lid. Roast until the pork is tender and easily pulls apart with two forks, about 1 1/2 to 2 hours.

Ingredients you will need

Sauce