Anyway, I decided that it was time to tackle this recipe, and learn to make it myself. I researched the origins, read over recipes, and came up with a combination of ingredients. Usually Carne Adovada is very spicy, or the ones I have tried were; so I cut the spice down a bit. Anyone trying this recipe can up the spice then to their own liking.
I also wanted rice as a side dish, but I'm not happy with the Mexican or Texas dry rice recipes, so came up with a combination of both which is moist and very flavorful. Eaten together with the pork, each dish compliments the other.
While this dish is primarily made with pork; beef or chicken can be substituted and cooking time will need to be adjusted.
3 Tbsp olive oil
3 Tbsp flour
3 Tbsp New Mexico red chili powder
2 ½ cups water
2 Tbsp minced garlic
2 tsp dried crushed oregano
1 tsp ground cumin
1 Tbsp salt
4 lbs pork tenderloin, cut into cubes
In a medium skillet, heat the oil on medium heat; whisk in the flour and let cook until golden brown; whisk in the chili powder. Gradually add the water and continue to whisk to prevent clumping. Add in the garlic, oregano, cumin and salt; reduce heat to low and let simmer for 15 minutes. Remove from heat and cool to room temperature.
Place pork cubes into large bowl; pour cooled mixture over pork and mix to coat. Cover with plastic wrap and refrigerate overnight (minimum 12 hrs).
Next day, set a 4 quart crock pot on low; place pork and marinade inside; cover and cook for 5-6 hours; until pork is tender.
Makes 8-10 servings.
Tex-Mex Skillet Rice
2 Tbsp olive oil
½ cup diced onion
1 Tbsp minced garlic
1 tsp chili powder
3 cups cooked long grain rice
1 (16 oz) can pinto beans, drained and rinsed
1 (15.5 oz) can whole kernel corn, drained
1 (14.5 oz) can diced tomatoes with green chilies
½ tsp dried crushed oregano
2 Tbsp minced fresh cilantro
In a large skillet, on medium-high heat, sauté onion in oil until softened; stir in garlic and chili powder; mix thoroughly. Add rice and mix to coat rice with seasoned onion; cook an additional 5 minutes.
Reduce heat to low; mix in beans, corn, tomatoes and oregano and let cook for 10 minutes. Before serving, sprinkle cilantro over all.
Makes 8-10 servings.