Carne Adobada

I left New Mexico 3 years ago for Texas. One thing I rue is the Tex-Mex food out here.  Nothing is as good as my northern New Mexico food. When I was there I would simply go out to eat at my favorite restaurant with a family from northern NM that had recipes passed down from generation to generation. But since being exiled to the land of Tex-Mex, I've had to learn to cook those same delectable foods on my own.

I cleaned out my freezer over spring break. Two things that I found were my last carton of Bueno Foods red chile, and a pork shoulder.  Hummm the only thing I could do is combine the two together.  Absolute heaven. Rich savory, spiciness.  I'm home. Will have to call my neice and tell her to bring me some more when she goes to NM this summer.  I also have to say I really miss Bueno Foods. Great chile. The other thing I miss is the good homemade tortillas. The store bought ones just don't hold a candle to the real ones.  So here is my recipe for this great red chile and pork stew.

 

Carne Adobada

1 28oz carton of Red Chile *see note
2 tbsp red chile powder
2 tsbp honey
1 tbsp white wine vinegar
2 tsp cumin
1 1/2 tsp ground cloves
1/8 tsp cayenne
2-3 tsp lime juice
3 lb. pork shouder cut into bite size chunks
beef or chicken stock
salt
pepper
olive oil

Pour 2-3 tbsp of olive oil in to a large dutch oven. Heat over medium-high heat. Place half the pork into pot and brown on all sides. Remove to a plate. Brown the remaining pork. Add all pork back to pot.

While meat is browning, in a bowl mix red chile, honey, vinegar, cumin, cloves, cayenne, and lime. Add enough beef or chicken stock to bring to 8 cups.  Stir well.  Add chile sauce and bring to boil. Reduce to medium-low and cook until liquid is thickened and pork is tender, stirring occasionally ( approx. 1 1/2 hours).

Serve in corn or flour tortillas with cheese, sour cream, lettuce tomatoes and guacamole or any other toppings you like. 

Note: If you cannot get processed red chiles you can make your own chile sauce by heating 5 oz dried red chile pods with 8 cups of water to boiling and turn off heat and let sit for 20 minutes.  Drain chiles keeping 1 1/2 cup liquid. Place chiles into a blender and add reserved liquid. Puree until smooth.