new mexico red chile & pork stew (carne adovada)

How To Make new mexico red chile & pork stew (carne adovada)

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  Step 1
  Red Chile Pods: The New Mexico red chile has a very unique & spicy taste... It’s warm and sweet, at the same time. You want those that have been sun dried. In addition, they come in five different varieties: mild, medium, hot, x-hot, and xx-hot. For this dish use mild, or medium. The best come from the Hatch Valley area of New Mexico. A good place to get them online is: http://diazfarms.com/chile-shop?page=shop.browse&category_id=3
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  Step 2
  Chile Pequin: A small chile pepper, usually attaining a length of only 1/2 inch. They are extremely hot (between 13 to 40 times hotter than a jalapeño) On the Scoville scale they rate from 60,000 to 100,000. In other words: A little goes a long way. A good place to get them online is: http://www.spicesinc.com/p-1537-pequin-chiles.aspx
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  Step 3
  Red Chile Powder: If you don’t want the heat of the Chile Pequin, you can substitute an equal amount of New Mexico red chile powder. You won’t have as much heat; however, the flavor will still be there. A good place to purchase on line is: http://diazfarms.com/chile-shop?page=shop.browse&category_id=2
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  Step 4
  Chef’s Note: Since this dish requires resting in the refrigerator overnight, you might want to start the process later in the afternoon.
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  Step 5
  Gather your ingredients.
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  Step 6
  Place the oil in a large saucepan, or Dutch oven, over medium heat.
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  Step 7
  Put the minced garlic into the pan and sauté, until it begins to color.
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  Step 8
  Chef’s Tip: It will go from golden, to brown, to burned in a short time. Keep your eye on that pan.
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  Step 9
  Remove the pan from the heat, and leave the garlic in the pan.
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  Step 10
  Place a rack in the middle position, and preheat the oven to 375f (190c).
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  Step 11
  Chef’s Note: Is it spelled Chile, or Chili? This is rule that I go by. The hot peppers or the plant from which the peppers come should be spelled with an "e." A spicy dish of meat and sometimes beans should be spelled with an "i." You can start a bar fight with that question.
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  Step 12
  Remove the stems from the peppers, and shake to remove the seeds.
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  Step 13
  Place peppers into a colander and then rinse and drain.
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  Step 14
  Place in a single layer on a baking sheet, put into the oven, and bake for about 5 to 7 minutes. This will remove any excess water.
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  Step 15
  Remove from the oven and allow them to cool.
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  Step 16
  Once sufficiently cool, break each chile into several pieces.
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  Step 17
  Place the peppers into a blender, or food processor fitted with an S-blade.
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  Step 18
  Add the filtered water.
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  Step 19
  Process until pureed.
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  Step 20
  Chef’s Note: You will probably see a few bits, but for the most part, the mixture should be nice and smooth.
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  Step 21
  Add the pureed chilies into the saucepan with the garlic.
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  Step 22
  Add the remaining ingredients, with the exception of the pork and limejuice, to the saucepan.
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  Step 23
  Bring the sauce to the boil, and then immediately reduce to a low simmer.
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  Step 24
  Continue to stir and simmer for 30 minutes, or until the sauce begins to thicken.
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  Step 25
  Chef’s Note: We don’t want it too thick, almost like a light cream sauce.
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  Step 26
  Chef's Note Remove the saucepan from the heat, and allow it to cool down to room temperature, about 1 to 2 hours.
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  Step 27
  Chef’s Tip: Don’t hasten the cooling process by placing the saucepan in the refrigerator. As the sauce slowly cools it gives the spices a chance to get acquainted.
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  Step 28
  While the sauce is cooling, trim the excess fat from the pork and cut into 1 to 1.5 inch cubes.
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  Step 29
  Chef’s Note: You don’t have to be perfect here… this is a rustic dish.
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  Step 30
  Chef’s Tip: If you’re planning on using this in a burrito or taco, cut the meat into smaller pieces.
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  Step 31
  Stir the pork into the chile sauce, cover and place in the refrigerator, overnight.
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  Step 32
  The next day, place a rack in the lower position, and preheat the oven to 275f (135c).
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  Step 33
  Cover and place into the oven, and bake until the meat is fork tender, and the sauce has cooked down, about 3 hours.
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  Step 34
  About once an hour, open the oven and give the stew a quick stir.
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  Step 35
  Chef’s Note: If, after 3 hours, the sauce still seems a bit runny, remove the cover, and allow to bake for an additional 15 to 20 minutes.
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  Step 36
  Remove from oven and add the reserved limejuice.
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  Step 37
  Serve with a simple side salad of lettuce and tomatoes, and bring plenty of freshly made flour tortillas. Enjoy.
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  Step 38
  Keep the faith, and keep cooking.
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