PORK ADOBADA RECIPE - FOOD.COM
This recipe produces a rich chile sauce and the meat is falling apart tender. Serve with warm tortillas, grated cheese and shredded lettuce for a mexican taste sensation.
Total Time 4 hours 30 minutes
Prep Time 30 minutes
Cook Time 4 hours
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Tear chile pods into pieces, removing steam and reserving seeds.
- Place chile on baking sheet, preheat oven to 350 degrees.
- When oven is hot roast the chile for 10 minutes.
- Place the chile in blender container.
- Bring the chicken stock to a boil, add cider vinegar and pour over chile.
- Allow to sit for about 10 to 15 minutes to soften chile.
- Add orange juice contentrate, tomato paste, brown sugar and cumin.
- Blend into a smooth paste, add 1 tablespoon of the chile seeds and blend until smooth.
- Warm olive oil in skillet, add onions and garlic.
- Saute until onions begin to brown lightly then pour onions into crockpot.
- Toss the pork with 1 tablespoon of flour.
- In same skillet add pork cubes and brown stirring frequently.
- May need to brown the meat in batches to enusre even browning,.
- As meat is browned, transfer to crockpot.
- When all the meat has been browned, pour 1/2 cup water into skillet, bring to a boil and scrape up browned bits.
- Pour into crockpot along with chile sauce, stirring well.
- Cover and cook on low for 4 to 5 hours.
- Please note: This freezes well, freeze in a rigid container; defrost and heat through.
Nutrition Facts : Calories 434.1, FatContent 15.3, SaturatedFatContent 4.7, CholesterolContent 135, SodiumContent 231.3, CarbohydrateContent 19.7, FiberContent 2.7, SugarContent 11.1, ProteinContent 52
CARNE ADOVADA SOPES RECIPE: HOW TO MAKE IT
I call this "dude food," as my husband and son would eat this weekly. The tender pork is great. —Johnna Johnson, Scottsdale, Arizona
Provided by Taste of Home
Categories Dinner
Total Time 02 hours 05 minutes
Prep Time 02 hours 00 minutes
Cook Time 5 minutes
Yield 12 servings.
Number Of Ingredients 20
Steps:
- In a large shallow dish, combine 1 cup broth, chili powder, vinegar, cilantro, honey and seasonings. Add the pork; turn to coat. Refrigerate for 4 hours or overnight., In an ovenproof Dutch oven, brown pork in 4 tablespoons oil in batches. Remove and keep warm. In the same pan, saute onions in remaining oil until tender. Add garlic; cook 2 minutes longer., Return pork to pan; add remaining broth and tomatoes. Bring to a boil. Cover and bake at 350° until meat is tender, 1-1/2 to 1-3/4 hours. With a slotted spoon, remove meat to a large bowl. Skim fat from cooking liquid. Bring to a boil over high heat; cook until slightly thickened and reduced to about 2 cups, stirring occasionally. Return meat to pan; set aside and keep warm., For sopes, in a large bowl, combine masa harina and salt; stir in water. Knead until smooth, adding additional water, 1 teaspoon at a time, if necessary. Divide into 12 portions, about 1/4 cup each. Roll each to form a ball; flatten to 4-in. patty. Cover with plastic wrap., Heat a large ungreased skillet over medium heat until hot. Cook sopes in batches until lightly browned, about 1 minute on each side. Remove from pan. Immediately pinch edges to form a 1/2-in. rim; set aside., To serve, in same skillet, cook sopes in hot oil in batches over medium-high heat until golden brown and slightly crisp, 15-30 seconds on each side. Drain on paper towels. Using a slotted spoon, place pork on sopes; serve with toppings of your choice.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
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