CARNE ADOBADA

100 mins
Serves 1
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Directions

  1. 1Once we have cut up our meat into small little cubes, we're going to pat it dry and sprinkle some salt and black pepper. Just make sure to get it all over the meat.
  2. 2Once we have cut up our meat into small little cubes, we're going to pat it dry and sprinkle some salt and black pepper. Just make sure to get it all over the meat.
  3. 3Once we have cut up our meat into small little cubes, we're going to pat it dry and sprinkle some salt and black pepper. Just make sure to get it all over the meat.
  4. 4Along with that, we're going to be coating the meat with some all-purpose flour. Just mix it in. Make sure that it is nice and coated.
  5. 5Along with that, we're going to be coating the meat with some all-purpose flour. Just mix it in. Make sure that it is nice and coated.
  6. 6Along with that, we're going to be coating the meat with some all-purpose flour. Just mix it in. Make sure that it is nice and coated.
  7. 7Once our meat is nicely coated, we're going to set it to the side so we can make our sauce.
  8. 8Once our meat is nicely coated, we're going to set it to the side so we can make our sauce.
  9. 9Once our meat is nicely coated, we're going to set it to the side so we can make our sauce.
  10. 10To make our sauce, we're going to begin by cleaning our chile pods. I already rinsed them. Now we're just going to be removing the stem along with the seeds.
  11. 11To make our sauce, we're going to begin by cleaning our chile pods. I already rinsed them. Now we're just going to be removing the stem along with the seeds.
  12. 12To make our sauce, we're going to begin by cleaning our chile pods. I already rinsed them. Now we're just going to be removing the stem along with the seeds.
  13. 13Once we have our chile pods, we're going to give them a quick rinse and then cover them with water.
  14. 14Once we have our chile pods, we're going to give them a quick rinse and then cover them with water.
  15. 15Once we have our chile pods, we're going to give them a quick rinse and then cover them with water.
  16. 16Set your saucepan over high heat and bring it to a boil.
  17. 17Set your saucepan over high heat and bring it to a boil.
  18. 18Set your saucepan over high heat and bring it to a boil.
  19. 19Once the chiles come to a full boil, we're going to turn it off and transfer them to our blender cup.
  20. 20Once the chiles come to a full boil, we're going to turn it off and transfer them to our blender cup.
  21. 21Once the chiles come to a full boil, we're going to turn it off and transfer them to our blender cup.
  22. 22To our blender cup, we're also going to be adding our onion, garlic cloves, chipotles in adobo sauce, the white vinegar, 2 tablespoons of honey, along with our ground cumin, whole cloves, oregano, and 2 teaspoons of salt.
  23. 23To our blender cup, we're also going to be adding our onion, garlic cloves, chipotles in adobo sauce, the white vinegar, 2 tablespoons of honey, along with our ground cumin, whole cloves, oregano, and 2 teaspoons of salt.
  24. 24To our blender cup, we're also going to be adding our onion, garlic cloves, chipotles in adobo sauce, the white vinegar, 2 tablespoons of honey, along with our ground cumin, whole cloves, oregano, and 2 teaspoons of salt.
  25. 25We're going to be blending with 4 cups of water. We're going to be blending until smooth.
  26. 26We're going to be blending with 4 cups of water. We're going to be blending until smooth.
  27. 27We're going to be blending with 4 cups of water. We're going to be blending until smooth.
  28. 28Once we have our adobo sauce, we're going to set it to the side so we can get ready to begin cooking.
  29. 29Once we have our adobo sauce, we're going to set it to the side so we can get ready to begin cooking.
  30. 30Once we have our adobo sauce, we're going to set it to the side so we can get ready to begin cooking.
  31. 31I'm going to be setting my Dutch oven over high heat. To that, I'm going to be melting a little bit of baking grease.
  32. 32I'm going to be setting my Dutch oven over high heat. To that, I'm going to be melting a little bit of baking grease.
  33. 33I'm going to be setting my Dutch oven over high heat. To that, I'm going to be melting a little bit of baking grease.
  34. 34Once ready, begin to layer the meat. We're going to be doing this step in batches because we want to get our meat nice and seared.
  35. 35Once ready, begin to layer the meat. We're going to be doing this step in batches because we want to get our meat nice and seared.
  36. 36Once ready, begin to layer the meat. We're going to be doing this step in batches because we want to get our meat nice and seared.
  37. 37This is what you want your meat to look like. We're just going to give it a flip and allow the other side to get nice and seared as well.
  38. 38This is what you want your meat to look like. We're just going to give it a flip and allow the other side to get nice and seared as well.
  39. 39This is what you want your meat to look like. We're just going to give it a flip and allow the other side to get nice and seared as well.
  40. 40Once this batch is done, we're going to repeat the process with the rest of our meat.
  41. 41Once this batch is done, we're going to repeat the process with the rest of our meat.
  42. 42Once this batch is done, we're going to repeat the process with the rest of our meat.
  43. 43Once we have seared all of our meat, we're just going to return all of our meat back to the pot.
  44. 44Once we have seared all of our meat, we're just going to return all of our meat back to the pot.
  45. 45Once we have seared all of our meat, we're just going to return all of our meat back to the pot.
  46. 46Here we're going to add our sauce and make sure to strain if you need to. And make sure to scrape the bottom of your pot just so you could get all of the burnt bits. Add a little bit more water to my blender cup.
  47. 47Here we're going to add our sauce and make sure to strain if you need to. And make sure to scrape the bottom of your pot just so you could get all of the burnt bits. Add a little bit more water to my blender cup.
  48. 48Here we're going to add our sauce and make sure to strain if you need to. And make sure to scrape the bottom of your pot just so you could get all of the burnt bits. Add a little bit more water to my blender cup.
  49. 49Now, we're just going to move it, add your two bay leaves, and bring it to a simmer.
  50. 50Now, we're just going to move it, add your two bay leaves, and bring it to a simmer.
  51. 51Now, we're just going to move it, add your two bay leaves, and bring it to a simmer.
  52. 52Once it comes to a simmer, we're going to turn it off, cover it, and now we're going to transfer it to our oven at 325 degrees and allow it to braise for 1 hour and 40 minutes.
  53. 53Once it comes to a simmer, we're going to turn it off, cover it, and now we're going to transfer it to our oven at 325 degrees and allow it to braise for 1 hour and 40 minutes.
  54. 54Once it comes to a simmer, we're going to turn it off, cover it, and now we're going to transfer it to our oven at 325 degrees and allow it to braise for 1 hour and 40 minutes.
  55. 55After 1 hour and 40 minutes, our meat should be done. Of course, make sure that you check it. The meat should be nice and tender. And just allow it to rest for a few minutes and then we can get ready to serve.
  56. 56After 1 hour and 40 minutes, our meat should be done. Of course, make sure that you check it. The meat should be nice and tender. And just allow it to rest for a few minutes and then we can get ready to serve.
  57. 57After 1 hour and 40 minutes, our meat should be done. Of course, make sure that you check it. The meat should be nice and tender. And just allow it to rest for a few minutes and then we can get ready to serve.

Ingredients

  • 3 lbs pork shoulder; cubed
  • 3 lbs pork shoulder; cubed
  • 3 lbs pork shoulder; cubed
  • 1.5 tbsp coarse salt
  • 1.5 tbsp coarse salt
  • 1.5 tbsp coarse salt
  • 1 tbsp black pepper
  • 1 tbsp black pepper
  • 1 tbsp black pepper
  • 0.25 cup APF
  • 0.25 cup APF
  • 0.25 cup APF
  • 8 New Mexico or guajillo chile pods
  • 8 New Mexico or guajillo chile pods
  • 8 New Mexico or guajillo chile pods
  • 2 Chile anchos
  • 2 Chile anchos
  • 2 Chile anchos
  • 2 Chile chipotles in adobo sauce
  • 2 Chile chipotles in adobo sauce
  • 2 Chile chipotles in adobo sauce
  • 0.5 onion
  • 0.5 onion
  • 0.5 onion
  • 8 garlic cloves
  • 8 garlic cloves
  • 8 garlic cloves
  • 2 tbsp white vinagre
  • 2 tbsp white vinagre
  • 2 tbsp white vinagre
  • 2 tbsp honey
  • 2 tbsp honey
  • 2 tbsp honey
  • 1 tbsp ground cumin
  • 1 tbsp ground cumin
  • 1 tbsp ground cumin
  • 2 tsp oregano
  • 2 tsp oregano
  • 2 tsp oregano
  • 4 whole cloves
  • 4 whole cloves
  • 4 whole cloves
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp salt
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 4 cups water or broth
  • 4 cups water or broth
  • 4 cups water or broth
  • baking grease
  • baking grease
  • baking grease

Equipment

Dutch ovenblendersaucepantongscooking spoon