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Crockpot Carne Adovada Recipe
We had this for dinner tonight and it was fantastic. The complexity of flavors - sweet, salty, spicy, and savory - is really amazing. It's better than 99% of the dishes I've ever been served in a mexican restaurant. I loved the carne adovada I had in Santa Fe, but I honestly don't remember any that matched this. If you try this you won't be disappointed. Credit - We adapted this from a recipe in Cook's Country magazine. Ingredients
- 1 (4-5 pound) boneless pork butt roast cut into 1 1/2 inch pieces
- Salt and pepper
- 3 Tbsp soy sauce
- 2 onions chopped
- 1/2 cup chili powder
- 8 garlic cloves minced
- 3 Tbsp vegetable oil
- 1 Tbsp minced canned chipotle chile in adobo sauce (add more if desired)
- 2 tsp dried oregano
- 3/4 cup chicken broth
- 1/2 cup brewed coffee
- 1/3 cup all purpose flour
- 1/4 cup dried apricots (or raisins)
- 1/3 cup minced fresh cilantro
- 1 tsp grated lime zest
- 1 Tbsp lime juice
Directions
- Season the pork with salt and pepper, then combine the pork with soy sauce in the crock pot. Combine the onions, chili powder, garlic, oil, chipotle, oregano, and 1 tsp salt in a bowl. Microwave covered until onions are soft, about 7 minutes, stirring halfway.
- Put broth, coffee, flour, apricots (or raisins) and onion mixture in a blender and puree until smooth, about 1 minute. Add blender contents to slow cooker, scraping any sauce from sides down into cooker with a spatula. Cover and cook 5-6 hours on high or 7 hours on low until pork is tender.
- Turn off crock pot and let settle for 5 minutes or so, then remove any excess fat from surface with a spoon. Stir in lime juice and zest. Let sit for 10-15 minutes then serve sprinkled with the fresh cilantro.
- We served with rice, tortillas, refried beans, and a green salad. We also served Habanero sauce on the table for those who wanted extra kick.
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Made this today. It was delicious. We don't like a lot of spice so I didn't even use a full 1/4 cup chili powder. We had a green salad before and I served it with rice and some sour cream.
I I made this this week. Very tender and delicious. So worth the time and effort.
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