Pork Stew: Carne Adovada Recipe

Name: Pork Stew: Carne Adovada
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 dried red chile peppers; 1 teaspoon coriander seeds; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1/2 teaspoon black peppercorns; 2 teaspoons salt; 2 pounds cubed pork; 2 tablespoons all-purpose flour; 2 tablespoons butter, cubed; 2 tablespoons grapeseed oil; 1 large white onion, minced; 3 garlic clove, lightly crushed with the side of a knife blade, and minced; 1 tablespoon chili powder; 1 tablespoon paprika; 4 cups water

Servings: persons

2 dried red chile peppers
1 teaspoon coriander seeds
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon black peppercorns
2 teaspoons salt
2 pounds cubed pork
2 tablespoons all-purpose flour
2 tablespoons butter, cubed
2 tablespoons grapeseed oil
1 large white onion, minced
3 garlic clove, lightly crushed with the side of a knife blade, and minced
1 tablespoon chili powder
1 tablespoon paprika
4 cups water

1
Preheat oven to 250 degrees F. Spread all the spices (chile, coriander, cumin, oregano, peppercorns) on a sheet of aluminum foil with the edges turned up to avoid spillage and toast the spices for a few minutes.
2
Transfer the toasted spices to a molcajete or mortar and pestle and grind together.
3
Sprinkle the pork cubes with the spices, covering all surfaces of the meat as much as possible.
4
Let the pork sit covered in the refrigerator for 2 hours.
5
Create a beurre manie by mashing the flour into the butter in a small bowl.
6
Set aside until needed as a thickener for the stew.
7
Heat the grapeseed oil in a deep saute pan over medium-high heat until it begins to shimmer.
8
Add the pork cubes and brown on all sides.
9
Lower heat to medium and add the garlic and onion and stir to combine flavors.
10
Cook until the onion turns translucent, then stir in chili powder and paprika.
11
Add 4 cups water and reduce heat to low.
12
Cover and let simmer until fork tender, about 2 hours.
13
Add water as needed throughout the cooking process.
14
In the last 30 minutes of cooking time, add the beurre manie to thicken.
15
Serve hot.

787

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 dried red chile peppers, 1 teaspoon coriander seeds, 1 teaspoon ground cumin, 1 teaspoon dried oregano, and more.

Yes, Pork Stew: Carne Adovada falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Stew: Carne Adovada

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