CARNE ADOVADA SANTA FE RECIPE - (4.4/5)

Carne Adovada Santa Fe Recipe - (4.4/5) image

Provided by kishthecook

Number Of Ingredients 16

Ingredients

1 1/2 lbs pork shoulder/butt or boneless pork ribs
2 dried ancho chiles- stems and seeds removed
2 dried Guajillo or pasilla negro chiles- stems and seeds removed
2 dried Chimayo chiles- stems and seeds removed
2 cups chicken broth
1/4 cup raisins, (prunes or apricots will also do)
1 cup good fresh orange juice
2 fat chipotle chiles in canned adobo sauce
1 TBS malt or wine vinegar
1 TBS EVO or peanut oil
1 onion chopped
6-8 cloves garlic, minced
1 1/2 TBS Mamacitas mexican spice mix (or your own mix of cumin, corriander, red chile, brown sugar and Mexican oregano)
1/2 tsp cinnamon
2 bay leaves
salt and pepper to taste

Steps:

Heat a black cast iron skillet on stovetop. Lay the dried chiles on the skillet to roast until just starting to smoke 1-2 minutes or until soft and pliable. Meanwhile in a medium pot, heat the chicken stock, vinegar, OJ, raisins or dried fruit, and chipotle with adobo sauce. Add the roasted dried chiles to the liquid and bring to a boil. Reduce heat and simmer until chiles are totally softened, about 20 minutes. Back at the black skillet, add a dash of oil and heat on meduim. Chop the pork into 1-2 inch chunks and pat dry with a paper towel. Add to the skillet and leave alone for 8 minutes while the pork browns on one side. Resist the urge to stir! You want a nice brown sear on one side only. Add the seared pork to the crock pot. Add the onions to the skillet and brown 2-3 minutes. Add the garlic and continue browning another 2 minutes. Dont let it burn. Add the spices and brown sugar stir 30 seconds. Deglaze the skillet with a splash of water, stock or wine and scrape any stuck bits from pan. Add this mixture over the pork in the crockery. Pour the chiles and their liquid into a blender. Put the lid on the blender and top with a kitchen towel. Puree to a smooth consistency (be careful, hot liquids in the blender can spew!) I Added a little salt to taste at this point. Pour the chile puree over the pork and veg in crock, add the bay leaves and give a stir. I had a bit of puree left over so saved it for enchiladas later! It depends on how much pork you have and the size of your crock pot. Cook on high for 4-6 hours or low for 8 or until done. In a pinch, I browned 2 chicken thighs along with the pork when I only had 1 lb of pork and wanted more stew! You can also throw in some cooked posole or sweet potato to fill it out for a bigger crowd. Serve with tortillas or sopiapillas- topped with chopped purple cabbage, cilantro and queso fresco