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September 2011

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rowangolightly in friendlyrecipes

Gonna hafta try this...

Slow-Cooked Carne Adovada (ganked from the Chowhound email I get daily.)

Adapted from "Heart of the Artichoke and Other Kitchen Journeys" by David Tanis

Chez Panisse Co-Chef David Tanis calls this pork recipe, from his book Heart of the Artichoke, “the pork of your dreams.” We concur. Dried red chiles are rehydrated and puréed into a thick, spicy paste that is slathered on pork shoulder; the pork is then slow-roasted in the oven until it’s supertender. Tanis suggests serving it with cooked hominy. We also like it with rice, beans, in tacos, or in a sweet bun.

Game plan: This dish can be made a day or many hours ahead and reheated.


TIME/SERVINGS
Total Time: 1 hr 45 mins, plus 2 hrs baking time
Makes: 4 to 6 servings

INGREDIENTS
1 teaspoon whole coriander seeds
1 teaspoon whole cumin seeds
6 ounces dried New Mexico red chiles
2 tablespoons lard or vegetable oil
1 medium yellow onion, small dice
Kosher salt
Freshly ground black pepper
6 medium garlic cloves, finely chopped
1 bay leaf
3 pounds boneless pork shoulder

INSTRUCTIONS

Place the coriander and cumin seeds in a large frying or cast iron pan over medium heat and toast until fragrant, about 3 minutes. Remove from the pan and let cool. Using a spice grinder, grind the seeds into a fine powder; set aside.

Rinse the chiles in water and pat them dry with paper towels. Place half of the chiles in the large frying or cast iron pan and toast over medium heat until slightly puffed and fragrant, about 2 to 3 minutes. Transfer to a cutting board and repeat with the remaining chiles. When they’re cool enough to handle, cut the chiles in half lengthwise, then remove and discard the stems and seeds.

Place the chile halves in a medium saucepan, cover with water, and bring to a boil over medium-high heat. Reduce the heat to low and simmer until softened, about 5 minutes. Remove the pan from heat and let the chiles cool slightly in the cooking liquid, about 30 minutes. Using a slotted spoon, transfer the chiles to a blender. Add 1 cup of the cooking liquid and blend until smooth; set aside.

Heat the lard or oil in a large frying pan over medium heat until shimmering. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened but not browned, about 5 minutes. Add the garlic, reserved coriander-cumin powder, bay leaf, and reserved chile purée, season with salt, and stir to combine. Cook, stirring occasionally, until the flavors start to meld, about 5 minutes. Remove from heat and let cool to room temperature. Meanwhile, heat the oven to 350°F and arrange a rack in the lower third.

Rinse the pork and pat dry. Generously season all over with salt and pepper and place in a roasting pan or Dutch oven. (The roast can be cut into large pieces if it doesn’t fit easily in the pan.) Pour the cooled chile sauce over the pork and spread it all over to coat the meat. Cover the pan tightly with foil or a lid. Roast until the pork is tender and easily pulls apart with two forks, about 1 1/2 to 2 hours.

Comments

I want to try this with a vegetarian meat alternative! The seasonings sound awesome!
Betcha it would work great with tofu!
Would probably be too spicy for me, but I think it's hilarious that you posted this today...I almost bought a pork roast last night!
New Mexico red peppers are very low on the Scoville Heat Scale; about 500-1000 units. That's well below the Poblano Pepper which I've used before.

I'll probably try it with Santa Fe Grande peppers which come in at 400 - 700 units 'cause I'm a hot-spicy wimp, too.