Grilled Carne Adovada: Marinated Pork Medallions, Topped With Chili Caribe Served With Beans, Posole, And Fresh Flour Tortillas
Serves: 5
Mohammad Wiegand
1 January 1970
Based on User reviews:
47
Spice
51
Sweetness
43
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Olive Oil1 cup
Chili Powder (red)1 tbsp
Salt1 tbsp
Garlic Powder1 pinch
Ground Cumin (optional)25
Red Chiles1.5 cup
Water (lukewarm)2 tbsps
Garlic (chopped)3 cups
Pinto Bean3 cups
Hominy1 cup
Red Chile (powder)1 tsp
Oregano (dried)4 cups
Flour1 tbsp
Baking Powder1 cup
Vegetable OilDirections:
1
Adovada: Place the pork medallions in a shallow pan
2
Add olive oil (or vegetable oil), red chili powder, salt, garlic powder, cumin, and a dash of Worcestershire sauce
3
Cover and refrigerate for at least 1 hour, up to 24 hours
4
Chile Caribe: Preheat the oven to 350 degrees F
5
De-seed the chiles and put on a baking sheet
6
Bake for 1 to 2 minutes until skin starts to blister and they begin to toast
7
Remove from the oven and put into pot of water with salt, garlic, cumin, bring to a boil and boil for 5 to 10 minutes
8
When done add the chiles to a blender, using the water you boiled them in, and blend to a smooth consistency
9
Return to the saucepan and simmer over low heat
10
Beans: Cook the beans in either a pressure cooker or slow cooker until tender, about 1 hour or so in a pressure cooker
11
When done, add salt, vegetable oil (olive oil), and/or cumin
12
Posole: Boil the posole (hominy) in a pressure cooker until done about 1 1/2 hours
13
Then add some red chile powder, thinly sliced onion, oregano, and salt
14
Boil for another 15 to 20 minutes
15
Assembly: Preheat a grill to high
16
Place the marinated pork medallions on the grill
17
Cook for about 2 minutes per side, this will cook quickly, don't overcook, you want to keep them moist inside
18
Layer 3 pork medallions on a plate, ladle chile caribe over the pork and finish with the beans and posole
19
Serve with warm flour tortillas
20
Mix all of the ingredients together with your hands into large ball
21
Wrap with plastic wrap and let stand for 20 minutes
22
Form into balls that are slightly smaller than golf balls
23
Flatten each ball with a rolling pin into 6 to 8-inch circles that are 1/8-inch thick
24
Place on a dry, hot griddle and cook until brown on both sides, about 1 minute per side