Best Cheater Carne Adovada Alinstante Recipes

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INSTANT POT CARNE ADOVADA



Instant Pot Carne Adovada image

Get the comfort from carne adovada in less than an hour when you make this Instant Pot Carne Adovada

Provided by Andrea

Time 50m

Number Of Ingredients 8

2 lbs pork loin (cut into 1" pieces)
2 tbsp all purpose flour
2 tbsp olive oil
1 cup prepared red chile sauce
1 onion (diced)
1 tsp salt
1/2 tsp dried oregano
1/2 tsp ground cumin

Steps:

  • Toss the cubed pork loin with flour, until all pieces are coated.
  • Turn Instant Pot onto Saute, and add in 2 tbsp of oil. Saute the pork, in batches, until browned on all sides.
  • Add in remaining ingredients and stir.
  • Lock the lid and turn the valve to sealed. Cook on high pressure for 20 minutes, letting the pressure naturally release.

Nutrition Facts : Calories 383 kcal, ServingSize 1 serving

INSTANT POT® CARNE ADOVADO



Instant Pot® Carne Adovado image

Chunks of pork shoulder smothered in an easy-to-make New Mexico red chile sauce and pressure cooked to succulent tenderness. Perfect for taco or burrito fillings.

Provided by bd.weld

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 1h25m

Yield 10

Number Of Ingredients 12

8 dried New Mexico chiles, stemmed and broken into small pieces
2 cups low-sodium chicken broth
1 tablespoon canola oil
4 pounds pork shoulder, trimmed and cut into 1-inch cubes
2 tablespoons all-purpose flour
6 cloves garlic
2 chipotle peppers in adobo sauce
1 cup diced onion
1 tablespoon cider vinegar
1 teaspoon kosher salt
½ teaspoon dried oregano
¼ teaspoon ground cumin

Steps:

  • Place New Mexico chiles in a heat-proof bowl.
  • Bring chicken broth to a boil in a small saucepan. Pour over the chiles; left soften, about 30 minutes.
  • Turn on a multi-cooker (such as Instant Pot®) and the select Saute function. Coat pork with flour and add to pot in batches; saute until golden brown, about 15 minutes.
  • Transfer soaked chiles to a blender. Add broth, garlic, and chipotle peppers; blend until smooth.
  • Combine blended chile sauce, onion, vinegar, salt, oregano, and cumin in a bowl; pour sauce over the pork.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

Nutrition Facts : Calories 217.3 calories, Carbohydrate 4.1 g, Cholesterol 72.2 mg, Fat 12.3 g, Fiber 0.6 g, Protein 21.3 g, SaturatedFat 4 g, Sodium 288.2 mg, Sugar 0.9 g

CARNE ADOVADA



Carne Adovada image

This is a wonderful, melt in your mouth recipe for Carne Adovada. My family absolutely loves it and I am sure you will too.

Provided by Delilah Lopez

Categories     World Cuisine Recipes     Latin American     Mexican

Time 16h40m

Yield 10

Number Of Ingredients 9

2 tablespoons canola oil
3 tablespoons all-purpose flour
4 tablespoons New Mexico red chile powder
2 ½ cups warm water
3 cloves garlic, peeled and minced
1 ½ teaspoons dried oregano
⅓ teaspoon ground cumin
1 tablespoon salt
3 pounds cubed pork stew meat

Steps:

  • In a skillet or frying pan, heat oil over medium heat. Stir in flour and brown until light golden brown. Blend in chile powder. Slowly add water, stirring until lumps are removed. Add garlic, oregano, cumin and salt. Simmer on medium heat for 15 minutes. Remove from heat and let cool.
  • Place pork in a large baking pan or casserole pan. When chile mixture has cooled, add it to pork and mix until pork is covered with chile. Marinate pork for at least 12 hours or overnight.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Bake pork in preheated oven for at least 4 1/2 hours, or until meat is well cooked, tender and falls apart.

Nutrition Facts : Calories 331.9 calories, Carbohydrate 2.9 g, Cholesterol 81.5 mg, Fat 23.1 g, Fiber 0.5 g, Protein 26.5 g, SaturatedFat 7.2 g, Sodium 754.2 mg

CHEATER CARNE ADOVADA ALINSTANTE



Cheater Carne Adovada Alinstante image

Our friend Mary Ellen Chavez of Belen, New Mexico, owns the wildly popular Burritos Alinstante, a small chain with a cultish following in the Albuquerque area. When he met her, R. B. (a swamp Yankee from Rhode Island) asked what kind of Mexican food she served. "We don't serve Mexican food, R. B., it's New Mexican," she gently corrected. "New Mexico is the only place for red and green chiles like ours." Serving her mother's famous burritos with New Mexico red and green chiles has earned the small chain Best of Show among more than 230 vendors at the New Mexico State Fair. Number one on the menu is Carne Adovada, pork that's first browned or grilled, then slow-cooked in New Mexico red chile sauce. We've swapped Mary Ellen's restaurant steam pan for a slow cooker. Fortunately, dried New Mexico red chiles are available pretty much everywhere now. To make the sauce, rehydrate the dried chiles in hot water and blend them with garlic and a little water. After a warm night in the slow cooker, you've got breakfast burritos Alinstante. Mary Ellen has yet to tire of them, but she limits herself to one a day.

Yield makes 12 to 14 servings

Number Of Ingredients 5

12 dried New Mexico chiles
5 garlic cloves
One 5- to 6-pound boneless Boston butt pork roast, cut into 1-inch pieces
2 tablespoons all-purpose flour
1 tablespoon kosher salt

Steps:

  • To make the chile sauce, Remove the stems from the chiles. Break the chiles into pieces, place them in a medium bowl, and cover with 2 cups boiling water. Let the chiles soften, about 30 minutes.
  • PLACE the chiles, garlic, and about half the soaking water in a blender. Blend into a smooth paste. Add more water as necessary.
  • To make the pork, Heat the oven to 450°F. Coat a large rimmed baking sheet with nonstick cooking spray.
  • PUT the pork cubes in a large bowl and toss them with the flour and salt. Place them on the baking sheet in one layer, without crowding. Use two baking sheets, if necessary.
  • ROAST the pork until it is browned and most of the fat has cooked off, about 30 minutes.
  • PLACE the pork in a large slow cooker (at least 5 quarts). Discard the drippings on the baking sheet. Stir in the chile sauce. Add 2 cups water to the meat mixture. Cover and cook on high for 4 to 6 hours or on low for 8 to 10 hours, until the meat is tender.

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