Hearty Meal Prep: Tender Slow-Cooked Pork Adobo
Revamped Recipe: Dreamy Pork Carne Adovada
Get ready for the succulent pork of your dreams! Award-winning cookbook author David Tanis' Carne Adovada recipe from his book "Heart of the Artichoke" hands you a culinary masterpiece – spicy, delectable, and oh-so tender. This dish is perfect for parties or weeknight dinners. Pair it with our striking serving suggestions for a meal that'll rock your taste buds.
- Serves: 4 to 6 generous portions
- Prep Time: 30 mins
- Cook Time: 2 hours roasting, plus optional 1 day ahead (reheat)
- Difficulty: Just a breeze!
Ingredients
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 6 ounces dried New Mexico red chiles
- 2 tablespoons lard or vegetable oil
- 1 large yellow onion, finely diced
- Salt and freshly ground black pepper
- 6 large garlic cloves, finely chopped
- 1 bay leaf
- 3 pounds boneless pork shoulder
Special Equipment: A very clean coffee or spice grinder, perfect for this tantalizing dish.
Game Plan
This delectable dish can be prepared 1 day ahead, then reheated for an easy weeknight meal or impressive dinner party. Feeling adventurous? Check out our CHOW Cooks from Books video series for guidance from former CHOW.com food editor Jill Santopietro.
Hungry for More? Marry this exquisite pork with our enticing serving suggestions and elevate your dining experience:
- Tacos with Fresh Herbs: Pile seasoned pork into warm tortillas, then garnish with fresh cilantro, diced onions, lime juice, and a dollop of sour cream.
- Rice and Beans: This show-stopping protein shines with traditional sidekicks like steamed white rice and black or pinto beans.
- Corn Tortillas with Salsa: Spread shredded pork onto tortillas, top with a vibrant salsa made from roasted chilies, onions, and cilantro.
- Enchiladas: Create a delectable enchilada dish using the Carne Adovada as a savory filling, covered with a red or green enchilada sauce and melted cheese.
- Quesadillas: Unite the pork with shredded cheese and enfold it in flour tortillas for an irresistible quesadilla.
- Salads: Serve the pork atop a bed of mixed greens with your preferred toppings, such as diced tomatoes, crispy tortilla strips, and a zesty cilantro lime dressing.
- Bowls: Pair the pork with Mexican rice or cauliflower rice, and add fresh vegetables or beans for a nutritious and tasty lunch or dinner.
- Nachos or Tostadas: Top the pork onto nachos or tostadas and garnish with diced onions, sour cream, and salsa for a hearty and delicious sharing dish.
Instructions
- Toast coriander and cumin seeds in a large skillet over medium heat, stirring until fragrant, around 3 minutes. Cool and grind to a fine powder. Set aside.
- Rinse chiles, pat dry, and toast in batches in the skillet until slightly puffed and fragrant. Remove the stems and seeds, then blend with 1 cup of their soaking liquid until smooth. Set aside.
- Cook onion, garlic, reserved powder, and bay leaf in lard or oil, season with salt and pepper, until softened (but not browned), around 5 minutes. Add chile paste, stir to combine, and cook until flavors meld, around 5 minutes. Remove from heat and cool to room temperature.
- Rinse pork, pat dry, season with salt and pepper, and place in a roasting pan or Dutch oven. Pour the chile sauce over pork and spread to coat. Cover tightly with foil or a lid. Roast in a 350°F (175°C) oven until tender, about 1 1/2 to 2 hours.
Enjoy your culinary journey with this mesmerizing dish!
- If you prefer a slower cooking method, you can set your slow cooker to low and cook the pork carne adovada in it, following the given instructions, but adjust the cooking time to around 4-6 hours.
- As you're preparing the artichoke tacos using the Carne Adovada, ensure the temperature of the pork remains warm by keeping it in a preheated slow cooker set to low.
- Before serving the delicious tacos, consider using a credit line to stock up on additional ingredients, like fresh cilantro and sour cream, to enhance your dining experience.
