Text 35223, 82 rader
Skriven 2013-03-24 06:43:12 av Dave Drum (1:261/38)
Ärende: Chile 2531
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Carne Adovada (New Mexico-Style Pork With Red Chilies)
 Categories: Pork, Chilies, Citrus, Fruits
      Yield: 6 servings

      4    Whole dried anchos; cored
      4    Whole dried pasillas; cored
      1 qt Chicken stock
    1/2 c  Raisins
      1 c  Frozen orange juice
           - concentrate
      3    Whole chipotles in adobo
      2 tb White vinegar
      2 tb Asian fish sauce
      3 lb Boneless pork shoulder;
           - trimmed, in 2" chunks
      2 tb Oil
      2 md Onions; thin sliced
      6 cl Garlic; minced
      2 ts Dried oregano
      1 tb Ground cumin
      3    Bay leaves
           Kosher salt

MMMMM------------------------FOR SERVING-----------------------------
           Corn tortillas
           Cilantro
           Diced onions
           Lime wedges
           Queso fresco

  Place dried chilies in a medium saucepan over medium high
  heat and cook, turning occasionally, until pliable and
  fragrant, about 1 minute. Add chicken stock, raisins,
  orange juice concentrate, chipotles in adobo, white
  vinegar, and fish sauce. Bring to a boil over high heat,
  reduce to a bare simmer, and let cook until chilies are
  totally softened, about 15 minutes. Blend into a smooth
  puree using an immersion blender or by transferring to a
  countertop blender. Set aside.

  Carefully pat pork dry with paper towels or a clean
  kitchen towel. Heat oil in a large heavy-bottomed Dutch
  oven over high heat until smoking. Add pork all at once
  and spread evenly over bottom surface (it's ok if not all
  the pork is touching the bottom or if the pan is crowded.
  Cook without moving until bottom surface is well browned,
  about 8 minutes. Transfer pork to a large bowl. Add onions
  and garlic to Dutch oven and cook, stirring frequently,
  until onions and garlic are softened and beginning to
  brown, about 10 minutes. Add oregano and cumin and cook,
  stirring constantly, until fragrant, about 30 seconds.

  Add chile mixture to Dutch oven and stir to scrape up any
  browned bits from the bottom. Return pork to Dutch oven.
  Add bay leaves. Bring to a boil then reduce to a bare
  simmer. Cover, leaving lid slightly ajar, and cook,
  stirring occasionally until pork chunks break apart when
  you apply pressure with a spoon, about 2 hours.

  Sauce should be thick, with an almost ketchup-like
  consistency. If too thin, increase heat to a light simmer
  and cook, stirring frequently, until reduced to the
  desired consistency. Season to taste with salt.

  Serve pork with corn tortillas, cilantro, diced onions,
  lime wedges, and queso fresco. Pork can be stored in a
  sealed container in the fridge for up to 5 days.

  Posted by: J. Kenji Lopez-Alt

  From: Serious Eats

  Uncle Dirty Dave's Archives

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... Confusion is always the most honest response - Marty Indik

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)