Recipe courtesy of Robert Irvine

Pork Stew: Carne Adovada

  • Level: Intermediate
  • Total: 4 hr 40 min
  • Prep: 25 min
  • Inactive: 2 hr
  • Cook: 2 hr 15 min
  • Yield: 8 servings
Share This Recipe

Ingredients

2 dried red chile peppers

1 teaspoon coriander seeds

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon black peppercorns

2 teaspoons salt

2 pounds cubed pork

2 tablespoons all-purpose flour

2 tablespoons butter, cubed

2 tablespoons grape seed oil

1 large white onion, minced

3 garlic clove, lightly crushed with the side of a knife blade, and minced

1 tablespoon chili powder

1 tablespoon paprika

4 cups water

Directions

  1. Preheat oven to 250 degrees F. 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. Transfer the toasted spices to a molcajete or mortar and pestle and grind together.
  2. Sprinkle the pork cubes with the spices, covering all surfaces of the meat as much as possible. Let the pork sit covered in the refrigerator for 2 hours.
  3. Create a beurre manie by mashing the flour into the butter in a small bowl. Set aside until needed as a thickener for the stew.
  4. Heat the grape seed oil in a deep saute pan over medium-high heat until it begins to shimmer. Add the pork cubes and brown on all sides. Lower heat to medium and add the garlic and onion and stir to combine flavors. Cook until the onion turns translucent, then stir in chili powder and paprika. Add 4 cups water and reduce heat to low. Cover and let simmer until fork tender, about 2 hours. Add water as needed throughout the cooking process. In the last 30 minutes of cooking time, add the beurre manie to thicken. Serve hot.

Choose a topic to find related recipes.

Fudge Factor

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.