The Seattle Times Company

NWjobs | NWautos | NWhomes | NWsource | Free Classifieds |

Food & Wine

Our network sites | Advanced

Originally published November 9, 2010 at 7:10 PM | Page modified November 9, 2010 at 10:16 PM

Comments (0)     E-mail E-mail article      Print Print      Share Share

Recipe: Carne Adovada

A holiday recipe for Carne Adovada

Makes 8 servings

1/3 cup peanut or vegetable oil

6 pounds of pork butt or shoulder, trimmed and cut into 3/4 inch cubes to yield a total of 3 1/2 pounds of meat, or 3 1/2 pounds, pre-cut by your butcher

2 cups diced onions

2 tablespoons minced garlic

4 cups chicken broth or water, divided

2 teaspoons ground coriander seed

2 teaspoons dried Mexican oregano

2 teaspoons red chile pepper flakes

3/4 cup ground red chile powder (mild or medium, New Mexican preferred)

1 tablespoon honey

2 tablespoons sherry vinegar or red wine vinegar


Salt to taste

1. Preheat the oven to 350 degrees. Heat oil in a large skillet and brown pork in batches over medium-high heat, then set meat aside. Add onion to the skillet and saute until golden. Add garlic and saute 1 minute. Deglaze skillet with 1 cup of chicken broth, stirring to loosen browned bits on bottom of skillet. Set aside.

2. Place coriander, oregano, red pepper flakes, ground red chile powder, honey, vinegar and salt in work bowl of a food processor. Add contents of skillet and 2 more cups of broth. Process until mixture is thoroughly combined. Put mixture in a Dutch oven or other heavy ovenproof pot. Add browned meat and remaining 1 cup of broth. Stir to combine and cover. Bake in a preheated oven 1 1/2 hours or until meat is tender and the sauce slightly reduced.

From Rocky Durham, Culinary Director,

The Santa Fe School of Cooking

E-mail E-mail article      Print Print      Share Share

More Food & wine

NEW - 10:07 AM
Obese people asked to eat fast food for health study

Seattle Beer News | Brouwer's Hard Liver Barleywine Festival kicks off this Saturday

Organic advocates voice concern for 'natural' food

Taste: Muffuletta sandwiches are the Big Easy's best

NEW - 7:00 PM
Wine Adviser: Some good Washington wineries got away

More Food & wine headlines...

News where, when and how you want it

Email Icon

No comments have been posted to this article.

Get home delivery today!



AP Video

Entertainment | Top Video | World | Offbeat Video | Sci-Tech