Pork Stew: Carne Adovada
Serves: 5
Gabriella Kub
1 January 1970
Based on User reviews:
54
Spice
42
Sweetness
55
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tsp
Coriander Seed1 tsp
Ground Cumin1 tsp
Oregano (dried)1 tsp
Black Peppercorn2 tsps
Salt910 g
Pork (cubed)2 tbsps
All-Purpose Flour2 tbsps
Butter (cubed)2 tbsps
Grape Seed Oil1 large
White Onion (minced)1 tbsp
Chili Powder1 tbsp
Paprika4 cups
WaterDirections:
1
Preheat oven to 250 degrees F
2
Spread all the spices (chile, coriander, cumin, oregano, peppercorns) on a sheet of aluminum foil with the edges turned up to avoid spillage and toast the spices for a few minutes
3
Transfer the toasted spices to a molcajete or mortar and pestle and grind together
4
Sprinkle the pork cubes with the spices, covering all surfaces of the meat as much as possible
5
Let the pork sit covered in the refrigerator for 2 hours
6
Create a beurre manie by mashing the flour into the butter in a small bowl
7
Set aside until needed as a thickener for the stew
8
Heat the grape seed oil in a deep saute pan over medium-high heat until it begins to shimmer
9
Add the pork cubes and brown on all sides
10
Lower heat to medium and add the garlic and onion and stir to combine flavors
11
Cook until the onion turns translucent, then stir in chili powder and paprika
12
Add 4 cups water and reduce heat to low
13
Cover and let simmer until fork tender, about 2 hours
14
Add water as needed throughout the cooking process
15
In the last 30 minutes of cooking time, add the beurre manie to thicken
16
Serve hot