No. Not the chili with beans you get out of a can. Chile. With an "e" ending. This type of chile is what you can find in your Hispanic area of the supermarket, and--if you are lucky like me--everywhere in your supermarket. It is normally found either in whole pods as roasted dried chile in bags (Hatch is a common brand), or as pre-ground powder in the spice section. I prefer to use the ground stuff because it is easy for me to get a hold of, and eliminates the step of taking papery whole red chilies and turning them into tasty red sauce.
So here is my recipe for Carne Adovada as tweaked by me. And I really don't use the measurements listed as it is more of a dumping of ingredients until it satisfies my tastes, but this is a good place to start.
Also note that this recipe is good for either a crock pot or an oven. I have even made it on the stove but it requires more babysitting and that is just too much darn work.
- 5 pounds Pork--trimmed (cheap Cuts Are Best)
- ¾ pounds Red Chile Pods (or 1c. Red Chile Powder)
- 1 whole Onion--yellow or white
- 8 cloves Garlic
- 4 cups Water Or Chicken Stock
- 2 teaspoons Oregano, Dried
- 2 teaspoons Cumin, Ground
- 3 teaspoons Salt
- ½ teaspoons Cinnamon, Ground
- 2 Tablespoons Vinegar--Cider Or White
- Cheese, Sour Cream, Tortillas, Eggs To Garnish
(If using powdered red chile skip this step) Combine Chilies, water or stock, onion, garlic and spices in a large stockpot and simmer for 20 minutes covered.
While simmering stock, finish trimming and cube pork into 3/4″ to 1″ cubes.
Puree simmered stock and solids in a blender or food processor in small batches, straining the whole mess if it looks lumpy or if there are large pieces of chile left after pureeing. ***This is a basic red chile sauce that you can find all over New Mexico (when they ask you ,"Red or Green?" they mean red or green chile). It doesn't really take long to make and it lasts forever in the freezer and for at least a week in the fridge if not longer.***
Add cubed pork and vinegar to the red chile puree. If you have extra time, let the meat marinade for up to 36 hours in the refrigerator.
Preheat oven to 375 degrees. Place pork and chile mix into an oven safe container with a lid (or aluminum foil to cover tightly). Bake for at least an hour or until you can’t stand the tasty fumes coming from your oven.
****Crock Pot Option****
Place pork and chile mixture on high for about 3 hours or on low for 6-8 hours and cook until meat is tender (low is better)
Serve with shredded cheese, tortillas, sour cream, and (in the New Mexican tradition) over-medium or over-easy eggs on top.
This dish freezes well and reheats like a charm. It is great with rice and refried beans as well.