Carne Adovada from the Santa Fe School of Cooking

Weather: Scattered Clouds, 89° F

Advertising

Job Seekers

• Find a job

• Sign In

• Register

Employers

• Post a Job

• Sign in

• An easy, hassle-free way to shop with comprehensive vehicle information.

• Find the home, apartment or townhouse of your dreams.

• Search the Denton Record-Chronicle Classifieds.

• Classified Center

Carne Adovada from the Santa Fe School of Cooking

10:19 AM CDT on Friday, May 16, 2008

1/3	cup peanut or vegetable oil

3 ½	pounds pork loin or butt, cut in ¾ -inch cubes

2	cups diced onion

2	tablespoons minced garlic

4	cups chicken broth or water (divided use)

2	teaspoons ground coriander seed

2	teaspoons dried Mexican oregano

2	teaspoons chile caribe

¾	cup Chimayo ground red chile, mild or medium

1	tablespoon red chile honey

2	tablespoons sherry vinegar or red wine vinegar

	Kosher or sea salt to taste

Preheat oven to 350 F. Heat oil in large skillet and brown pork in batches; set aside.

Also Online

Carne Asada

Add onion to skillet and sauté until golden. Add garlic and sauté for 1 minute. Deglaze skillet with 1 cup chicken broth, loosening browned bits with spoon.

Place cooked onions, garlic and broth, spices, chiles, honey, vinegar and salt into bowl of food processor or blender, plus 2 more cups chicken broth. Process until thoroughly combined.

Place browned pork, chile marinade and remaining cup chicken broth in ovenproof pot or dish; stir to combine well. Cook for 1 hour or until pork is tender. Makes 8 servings.

Notes: This dish reheats wonderfully and is better the next day. Chef Eddie Lyons of the Santa Fe School of Cooking adds a splash of Coca-Cola to the dish before it goes into the oven. The pork can be marinated overnight in the refrigerator. Carne Adovada can be served with beans and posole, over chiles rellenos or rice, or wrapped in a flour tortilla.

SOURCE: Santa Fe School of Cooking