Slow-Cooked Carne Adovada Recipe - Chowhound
Jan 14, 2011 · Instructions. 1 Place the coriander and cumin seeds in a large frying or cast iron pan over medium heat and toast until fragrant, about 3 minutes. Remove from the pan and let …
Chez Panisse Co-Chef David Tanis calls this recipe from his book Heart of the Artichoke “the pork of your dreams.” We concur. Dried red chiles are rehydrated and pureed into a thick, spicy paste that is slathered on pork shoulder, and the pork is then slow-roasted in the oven until it’s extra tender. Tanis suggests serving it with cooked hominy. We also like it with rice, beans, in tacos, or in a sweet bun.
Special equipment: You’ll need a very clean coffee or spice grinder for this recipe.
Game plan: This dish can be made 1 day or many hours ahead and reheated.
Check out former CHOW.com food editor Jill Santopietro’s tips for making this recipe in our CHOW Cooks from Books video series.
Ingredients (10) InstructionsSource: https://www.chowhound.com/recipes/slow-cooked-carne-adovada-29195