It has been a while since I’ve told you all how much I enjoy writing this blog. I do this both for me and for you and I relish each comment, like and repost. Unfortunately I am bringing the blog to an end. Daily posting is a laborious task and while I enjoy it, the time commitment has gotten to be too much. Thank you for all your support.
Carne Adovada (New Mexico-style Pork with Red Chilies)
This was a messy dish but a delicious one!
Look at all of those ingredients.
Toasting dried chilies really brings out the flavor in them.
Making the sauce.
Getting a sear on the pork.
The sauce is getting to be really flavorful now.
Some onions.
Starting to come together.
All in.
The shredded pork.
Delicious!
Oh, and by the way, April Fools! You can’t get rid of me that easily, I’ll be back tomorrow and every day until my keyboard wears out!
Carne Adovada (New Mexico-style Pork with Red Chilies)
Prep Time: 45 minutes | Cook Time: 2 hours 45 minutes | Servings: 6 to 8
Ingredients:
4 whole dried ancho chilies, seeds and stems removed
4 whole dried pasilla chilies, seeds and stems removed
1 quart (32 ounces) homemade or store-bought low-sodium chicken stock
1/2 cup raisins
1 cup frozen orange juice concentrate
3 whole chipotle chilies canned in adobo
2 tablespoons white vinegar
2 tablespoons Asian fish sauce
3 pounds boneless pork shoulder, trimmed and cut into 2-inch chunks
2 tablespoons vegetable oil
2 medium onions, thinly sliced (about 2 cups)
6 medium cloves garlic, minced (about 2 tablespoons)
2 teaspoons dried oregano
1 tablespoon ground cumin
3 bay leaves
Kosher salt
Corn tortillas, cilantro, diced onions, lime wedges, and queso fresco for serving (optional)
Directions:
1. Place dried chilies in a medium saucepan over medium high heat and cook, turning occasionally, until pliable and fragrant, about 1 minute. Add chicken stock, raisins, orange juice concentrate, chipotles in adobo, white vinegar, and fish sauce. Bring to a boil over high heat, reduce to a bare simmer, and let cook until chilies are totally softened, about 15 minutes. Blend into a smooth puree using an immersion blender or by transferring to a countertop blender. Set aside.
2. Carefully pat pork dry with paper towels or a clean kitchen towel. Heat vegetable oil in a large heavy-bottomed Dutch oven over high heat until smoking. Add pork all at once and spread evenly over bottom surface (it’s ok if not all the pork is touching the bottom or if the pan is crowded. Cook without moving until bottom surface is well browned, about 8 minutes. Transfer pork to a large bowl. Add onions and garlic to Dutch oven and cook, stirring frequently, until onions and garlic are softened and beginning to brown, about 10 minutes. Add oregano and cumin and cook, stirring constantly, until fragrant, about 30 seconds.
3. Add chili mixture to Dutch oven and stir to scrape up any browned bits from the bottom. Return pork to Dutch oven. Add bay leaves. Bring to a boil then reduce to a bare simmer. Cover, leaving lid slightly ajar, and cook, stirring occasionally until pork chunks break apart when you apply pressure with a spoon, about 2 hours.
4. Sauce should be thick, with an almost ketchup-like consistency. If too thin, increase heat to a light simmer and cook, stirring frequently, until reduced to the desired consistency. Season to taste with salt.
5. Serve pork with corn tortillas, cilantro, diced onions, lime wedges, and queso fresco. Pork can be stored in a sealed container in the fridge for up to 5 days.
Source: http://www.seriouseats.com/recipes/2012/12/carne-adovada-adobada-chili-braised-pork-recipe.html
Rantings of an Amateur Chef 
And I thought, “Such a fantastic dish to end with”,… LOL!
Love the post.
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I’ll bet this is DELISH!
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Haha, good one! You really had me for a moment… Looks delicious!
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Reblogged this on Cooking With Twyla and commented:
This sounds great.I will be adding the ingredients to my shopping list and try it in the coming week.
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Whew!! For a few seconds, I was shaking in my baking boots. I love your wit, your recipes, and fabulous photographs. Thanks for the daily inspiration!! ~Theadora
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Once a week – once a month? There are many who go this route. We’ll miss you!
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OKAY – you got me!!! LOL
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LOL nice try! Looks great!
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Pat, So sorry to see you give up the Ranting Chef. You are such an entertaining writer. We especially loved reading your memories of family and trips to Ohio. Aunt Liz & Uncle Dave😢
Sent from my iPhone
>
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I can see that someone didn’t read down to the bottom….. 😉
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GOTCH ……me! 😦 ARRRRGH!
I wish I could use foul language because apparently, that helps vent better than “lame expressions”. But I get by by sulkin’ and stompin’ and mock-boxin’ the … the … perpetrator.
Just you know, Ranting Chef, that although I can’t mouth them mal mots, I’m thinking ’em, ya hear? I’m TH#NK#NG them. (See? I can turn a good word into a bad one.)
Too Angry* To Even Write My Name
*With myself for going glug …glug …glug. Hook. Line. And [VERY bad word] sinker.
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LOL, I almost posted, “well it was a good run while it lasted.” Well done Ranting Chef!
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Man, that looks good.
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Wow you really fooled me then and I was like ‘oh no what a shame, I’ll miss you popping up in my blog reader’ ! Happy Easter
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