Carne Adovada (Meat in Red Chile)
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
24 dry red chile peppers
1 Tbsp salt
4 to 6 garlic cloves, peeled and chopped
1 Tbsp oregano leaves, chopped
2 large onions (1 roughly chopped and 1 sliced)
1 tsp sugar
1 tsp apple cider vinegar
3 to 5 cups water
4 to 5 lb boneless pork shoulder, fat trimmed and meat cut into 3/4-inch cubes
Instructions:
Remove stems and seeds of the red chiles and put to soak in a large pot of water for several hours.
When chiles are soft, blend them in a blender with the garlic cloves, oregano leaves, the chopped onion, sugar, and vinegar with enough water that the mixture is only slightly thickened (it should cling to the end of a spoon). It is best to start out with only a small amount of water (1/2 to 3/4 cup)adding more as the mixture blends to a smooth consistency.
In a large pot or a large casserole dish, pour the chile sauce over the pork cubes. Layer the sliced onion on top. Cover loosely with plastic wrap and refrigerate for at least 24 hours (48 hours will make it even better).
Once the meat has marinated, place it in a slow cooker or heavy pot along with the marinade.
For a slow cooker: Cook on low for a minimum of 12 hours. This can be kept going by adding additional water as the meat mixture begins to look dry. The completed sauce should be rich and thick, not watery. You can let it simmer all day in your crock pot.
For the stovetop: Using a large pot on the stove, cover and simmer gently until the meat is very tender, approximately 2 to 4 hours. The completed sauce should be rich and thick, not watery. It also can be brought to a boil on the stove then transferred to a 350° oven and baked, covered, for about 2 hours.
Variation: The meat can also be barbequed, but will not be able to keep as in the above methods. To grill, place the meat in an aluminum pan and cover tightly with aluminum foil. Place the meat close to the coals and allow to cook until done (160°F at the center, using a meat thermometer).
By Cynthia Detterick-Pineda.