Carne adobada
Cooking Con Claudia · ♥ 2.1K likes · 33.3K views · 7 min video
Read about roasts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1½ tbsp salt
- 1 tbsp black pepper
- 1 tbsp ground cumin
- 4 whole whole cloves
- 2 tsp oregano
- 3 lb pork shoulder
- ¼ cup all-purpose flour
- 8 whole New Mexico chile pods
- 2 whole chile anchos
- 2 whole chile chipotles in adobo sauce
- ½ whole onion
- 8 cloves garlic cloves
- 2 tbsp honey
- 2 tbsp white vinegar
Cut the pork shoulder into small cubes, removing some fat; pat dry, season with salt and black pepper and coat with the flour, which helps thicken the sauce.
Remove the stems and seeds from the chile pods and anchos, opening the anchos to check for worms; rinse, cover with water in a saucepan over high heat and bring to a full boil, then turn off.
- 2 tsp salt
- 4 cup water
Transfer the chiles to a blender with the onion, garlic, chipotles in adobo, white vinegar, honey, ground cumin, whole cloves, oregano, two teaspoons of salt and the water, using the chile soaking water; blend until smooth.
- baking grease
Melt a little baking grease (or lard or oil) in a dutch oven over high heat and sear the meat in single-layer batches, flipping to sear both sides; remove each batch.
Return all the meat, add the sauce (strain if needed), rinse the blender with a little more water into the pot, scrape up the browned bits, add two bay leaves and bring to a simmer.
- 2 whole bay leaves
Turn off, cover and braise in the oven at 325F for one hour and 40 minutes, until tender.
- beans and rice
- flour tortillas
Skim the oil from the top and rest a few minutes; serve with beans, rice and flour tortillas.