If you are a fan of Mexican cuisine, then you must try carne adovada – a delicious and flavorful dish made with marinated pork chunks. While traditionally cooked in an oven or slow cooker, it is also possible to prepare carne adovada on the stove. This method allows for a quicker cooking time and still yields tender and juicy meat.

To start, you will need a few key ingredients, including pork shoulder or butt, red chili powder, garlic, oregano, cumin, salt, and vinegar. The meat should be cut into chunks, ensuring that each piece is coated well with the marinade. The longer you marinate the meat, the more flavorful it will be, so plan ahead if possible.

Once the meat is marinated, it’s time to cook it on the stove. Heat a large pot or Dutch oven over medium-high heat and add a small amount of oil. Working in batches, sear the meat on all sides until browned. Remove from the pot and set aside.

In the same pot, add diced onions and cook until soft and translucent. Then, add the seared meat back into the pot, along with any juices that have accumulated. Pour in enough water or chicken broth to just cover the meat, and bring to a simmer.

Reduce the heat to low and let the carne adovada simmer for about 2 to 2.5 hours, or until the meat is tender and easily shreds apart with a fork. Stir occasionally and add more liquid if needed to prevent drying out.

Once cooked, taste for seasoning and adjust as needed. Serve the carne adovada in tortillas or alongside rice and beans for a complete meal. Garnish with fresh cilantro, chopped onions, and a squeeze of lime for an extra burst of flavor. This savory and spicy dish will definitely impress your family and friends!

Preparing the meat

1. Start by trimming any excess fat from the pork shoulder. Cut the pork shoulder into 1-inch cubes.

2. In a large bowl, combine the pork cubes, garlic, oregano, cumin, paprika, salt, and black pepper. Mix well to ensure that each piece of meat is evenly coated with the spices.

3. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight. This will help the flavors to penetrate the meat and make it more tender.

4. When you are ready to cook the carne adovada, remove the marinated pork from the refrigerator and let it come to room temperature for about 30 minutes.

5. In a large pot or Dutch oven, heat some cooking oil over medium-high heat. Add the marinated pork cubes to the pot and cook until they are browned on all sides, stirring occasionally.

6. Once the pork is browned, reduce the heat to medium-low and add the chicken broth. Cover the pot and simmer for about 1.5 to 2 hours, or until the meat is tender and easily shreds with a fork.

7. After the meat is cooked, use a slotted spoon to transfer the carne adovada to a plate. Reserve the cooking liquid for later use.

8. Shred the cooked pork using two forks or your hands. Discard any excess fat or gristle.

9. At this point, you can either return the shredded meat to the pot with the reserved cooking liquid and simmer for another 15 minutes to allow the flavors to meld together, or you can proceed to use the meat in your desired recipe immediately.

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10. The prepared carne adovada is now ready to be used in various dishes, such as tacos, burritos, enchiladas, or simply served as a main dish with rice and beans. Enjoy!

Choosing the right cut

Choosing the right cut of meat is crucial for making the best carne adovada on the stove. The traditional choice for carne adovada is pork, and there are a few cuts that work well for this dish.

Pork Shoulder

Pork shoulder, also known as pork butt or Boston butt, is a popular choice for making carne adovada. It has a good amount of fat marbling, which makes the meat juicy and tender when cooked low and slow on the stove. The rich flavor of the pork shoulder pairs well with the adovada sauce.

Pork Loin

Pork loin is another option for carne adovada. It is a leaner cut compared to pork shoulder, but it still yields flavorful and tender results when cooked properly. If you prefer a leaner option or want to cut down on the fat content, pork loin is a good choice.

When selecting a cut of pork for carne adovada, look for meat that is fresh and of high quality. It should have a bright pink color, and the texture should be firm and moist. Avoid purchasing meat that is discolored or has an off smell.

Regardless of the cut you choose, it is important to trim any excess fat from the meat before cooking. This will prevent the dish from becoming too greasy.

Marinating the meat

Before cooking carne adovada, marinating the meat is an essential step to ensure the flavors penetrate the meat. Follow these steps to marinate the meat:

1. Choose the meat: Select a high-quality cut of pork, such as pork shoulder or pork butt, for a tender and flavorful carne adovada.

2. Cut the meat: Cut the pork into bite-sized pieces, approximately 1-inch in thickness, to ensure even cooking and better absorption of the marinade.

3. Prepare the marinade: In a large mixing bowl, combine the following ingredients to create a flavorful marinade:

  • 2 cups of red chili powder
  • 4 cloves of garlic, minced
  • 1 tablespoon of dried oregano
  • 1 teaspoon of ground cumin
  • 1 teaspoon of salt
  • 1/2 cup of vinegar
  • 1 cup of water

Note: Adjust the amount of red chili powder according to your preferred level of spiciness.

4. Coat the meat: Add the pork pieces to the marinade and toss until they are well-coated. Ensure that all sides of the meat are covered with the marinade.

5. Let it marinate: Cover the mixing bowl with plastic wrap or transfer the marinated meat to a resealable plastic bag. Refrigerate and let the meat marinate for at least 4 hours, or preferably overnight, to allow the flavors to develop and penetrate the meat.

Note: For best results, flip the meat occasionally while marinating to ensure even distribution of the marinade.

Once the meat is properly marinated, you are ready to proceed with the cooking process of your carne adovada.

Cooking the carne adovada

To cook the carne adovada, follow these steps:

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1. Preparing the meat:

– Trim any excess fat from the pork shoulder and cut it into bite-sized pieces.

– Place the pork in a large mixing bowl.

– In a small bowl, mix together the garlic powder, onion powder, cumin, oregano, salt, and pepper.

– Sprinkle the seasoning mixture over the pork and toss it well to evenly coat the meat.

2. Marinating the meat:

– Pour the red chile sauce over the seasoned pork.

– Stir the pork and sauce together until all the meat is coated with the sauce.

– Cover the bowl with plastic wrap and refrigerate it for at least 4 hours or overnight to marinate.

3. Cooking the carne adovada:

– Heat a large skillet or Dutch oven over medium-high heat.

– Add the marinated pork and sauce to the hot skillet.

– Cook the pork, stirring occasionally, until it is browned on all sides, about 5-7 minutes.

– Reduce the heat to low and cover the skillet.

– Simmer the carne adovada for about 1½ to 2 hours, or until the pork is tender and the flavors have melded together.

– Stir the carne adovada occasionally and add water if needed to prevent it from drying out.

– Remove the skillet from the heat and let the carne adovada rest for a few minutes before serving.

4. Serving the carne adovada:

– Serve the carne adovada hot with warm tortillas, rice, and beans.

– Garnish it with chopped fresh cilantro, diced onions, and a squeeze of lime juice, if desired.

– Enjoy your delicious homemade carne adovada!

Heating the oil

To cook carne adovada on the stove, the first step is to heat the oil in a large skillet or Dutch oven over medium heat. You can use vegetable oil or any other high-heat oil of your choice. Allow the oil to heat for a couple of minutes until it’s shimmering, indicating that it’s hot enough for cooking.

Sautéing the meat

Once you have marinated the carne adovada, it’s time to sauté the meat on the stove. Sautéing the meat will help to seal in the flavors and create a crispy exterior.

Step 1: Heat a pan

Start by heating a large skillet or frying pan on medium-high heat. You want the pan to be hot enough to quickly sear the meat.

Step 2: Add oil

Add a few tablespoons of oil to the hot pan. You can use vegetable oil, canola oil, or any other type of oil with a high smoke point.

Step 3: Add the meat

Once the oil is hot, carefully add the marinated carne adovada to the pan. Avoid overcrowding the pan, as this will prevent the meat from browning properly. Cook the meat in batches if necessary.

Step 4: Sauté the meat

Using tongs, sear the meat on all sides until it is browned and crispy, about 2-3 minutes per side. This will help to develop a rich flavor and texture.

Step 5: Remove from heat

Once the meat is cooked to your desired level of doneness, remove it from the heat and transfer it to a plate lined with paper towels. This will help to absorb any excess oil.

Congratulations! You have successfully sautéed the carne adovada on the stove. Now you can use it in your favorite recipes or enjoy it as is.

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Simmering the dish

After marinating the pork overnight, it’s time to start cooking carne adovada. To simmer the dish, you’ll need a large stove pot or Dutch oven with a tight-fitting lid.

First, heat some cooking oil in the pot over medium heat. Once the oil is hot, add the marinated pork along with any remaining marinade. Spread the meat evenly in the pot and let it cook for a few minutes, stirring occasionally, until it is browned on all sides.

Next, reduce the heat to low and cover the pot with the lid. This will trap the steam and allow the meat to simmer slowly, resulting in tender and flavorful carne adovada. Let it simmer for about 2 to 3 hours, or until the pork is fully cooked and easy to shred with a fork.

During the simmering process, make sure to check the dish every once in a while to ensure that it is not sticking to the bottom of the pot. If needed, you can add a small amount of water or chicken broth to prevent this from happening.

Once the carne adovada is fully cooked, remove it from the heat and let it cool slightly before serving. This dish pairs well with warm tortillas, rice, beans, and a squeeze of fresh lime juice. Enjoy!

Q&A

What is carne adovada?

Carne adovada is a traditional New Mexican dish made with pork that has been marinated and cooked in a sauce made from red chili powder, garlic, oregano, and other spices. It is usually slow-cooked to develop rich flavors.

Can I cook carne adovada on the stove?

Yes, you can definitely cook carne adovada on the stove. It can be cooked in a heavy-bottomed pot or Dutch oven over low heat to allow for slow and even cooking of the pork.

What ingredients do I need to cook carne adovada on the stove?

To cook carne adovada on the stove, you will need pork shoulder or pork butt, red chili powder, garlic, oregano, salt, pepper, cumin, vinegar, and chicken broth. You may also need some vegetable oil for searing the meat.

How long does it take to cook carne adovada on the stove?

The cooking time for carne adovada on the stove can vary depending on the recipe, the size of the meat pieces, and the desired tenderness. However, it typically takes around 2 to 3 hours of simmering on low heat to achieve tender and flavorful carne adovada.

Can I make carne adovada on the stove without marinating the meat?

While marinating the meat is traditional and helps to develop the flavors, you can still make carne adovada on the stove without marinating the meat beforehand. However, marinating the meat for at least a few hours or overnight will result in a more flavorful dish.

What is carne adovada?

Carne adovada is a traditional New Mexican dish made with pork that has been marinated in a red chili sauce.

Can carne adovada be cooked on the stove?

Yes, carne adovada can be cooked on the stove. It is traditionally cooked in a heavy-bottomed pot or skillet on low heat for several hours.