JayeWilde
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[F4A] Cooking with Jaye - Carne Adovada [Main dish][jayes fave]
🕑 Added 2020-09-10 13:01:01 +0000 UTCCarne Adovada
Here's the recipe as promised.
We serve this with soft flour tortillas, tomatoes, fresh limes to squeeze, crema, lettuce, red onion, cheese etc. But whatever you like, it's an awesome, really fresh and full of flavor meal.
2 tbs. olive oil
3 lb. pork roast (pork loin preferred)
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp Herbs De Provence (I know, it sounds weird, but it gives a ton of flavor).
Chili Sauce
2 tbs. canola oil
3 tbs. flour
3 tbs. mild chili powder (test the salt content of these--less salt is better) NOT MILD
2 1/2 cups warm water
1 tsp beef bouillon granules
1 tsp. onion powder
3 garlic cloves, crushed (fresh only)
1 1/2 tsp Mexican oregano (or regular, whatever)
1/2 tsp cumin
2-3 tsp salt. TASTE. Depending on the chili powder you use, you may only need 2 tsp.
Preheat oven to 350. Rub roast with olive oil. In small bowl, combine garlic powder, onion powder and Herbs de Provence to make a rub. Rub all over roast. Put in roasting pan and roast for 1 1/2 hour.
While pork is roasting, make chili sauce. Heat canola oil over low heat; add flour to make roux, stirring constantly until golden. Blend in chili powder. Add warm water a few tblsp. at a time, stirring after each addition, until thickened. Add boullion, onion powder, garlic, oregano, cumin and salt. Simmer for 20 minutes. Cover. Cook on low (in a slow cooker) for about 6-8 hours. Until meat is easily shredded with 2 forks. 8-10 servings.
SO good.
![[F4A] Cooking with Jaye - Carne Adovada [Main dish][jayes fave]](https://img5.patrefans.com/storage/12/fg/ud/563145-019e7b5c-219a-7412-aba9-a30a5671db46.jpg)
Comments
James Mostowski
Since I bought the Pork Loin BOGO, I made it again in my Instant Pot! I cut the pork into 1" cubes, marinated with the Herbs de Provence and sauteed. I made the Chili Sauce using a New Mexico recipe below: Red Chile Sauce, Chile Colorado, Chile Rojo Ingredients: 3 Tbl Spoons Olive Oil or Shortening 1/2 cup Red Chile Powder 2 Tbl Spoons Flour 2 Cups water (beef or chicken stock) 1 Tsp Salt 1/2 Tsp Pepper 1/4 Tsp Cumin 1/2 Tsp Garlic Salt Directions: Use olive oil or melt shortening in a sauce pan, blend in flour and cook flour until light brown – approximately 4 minutes. Have your Red Chile powder already mixed with water. Add it to the flour over a low to medium heat. Chile powder burns easily so be careful with the heat levels. Cook to your desired consistency. Add salt, pepper,cumin, garlic salt & other spices according to taste. This makes enough for 2 dinners.
JayeWilde
You won't regret it
James Mostowski
I did a bit of research on the recipe and found the source for the best chili powder. Just got Chimayo Chili delivered and will make this over the weekend. Thanks for the recipe!
JayeWilde
I bet. My Brother in law lives there and I love the food. I'm just glad we got an influx in my area. This recipe is also better the next few days too
JRP
The picture looks damn good, being in Socal there are a lot of great mexican food joints.
Jimmyjam
I think I'm gonna make this in the next couple weeks, so perfect timing!~~
