Carne Adobada with Avocado Salad and Spicy Vinaigrette

I have had carne adobada (literally, “marinated meat”) many times before, but until last week, I had never prepared it myself. I knew what I wanted it to taste like, and I had an idea of the method I wanted to use to create the dish I had in mind, but I was unable to find a recipe that jived exactly with my expectations. So I went ahead and made one up. 😉

All I can say is, wow.

This was seriously good. Matt and I both agreed that this will be our family’s version of chili (with no beans, of course) from here on out. And served alongside this cool-as-a-cucumber avocado salad, this meal was a knockout!

3 lbs. pork blade steaks
1 Tbsp. olive oil
Salt and pepper
2 Tbsp. butter
2 Tbsp. flour
2 cloves garlic, peeled and pressed
3 cups chicken stock
3 ½ cups red chile puree (frozen or made from dried chile pods)

2 tsp. dried oregano
Salt, to taste

Pat steaks dry with paper towels and season both sides generously with salt and pepper. Heat olive oil over medium-high heat in a heavy Dutch oven. Add steaks to hot oil in batches (it is important not to overcrowd the pan during this step), and brown generously on both sides, about 3 minutes per side. Remove steaks to a plate.

Lower heat under same Dutch oven to medium and add butter, swirling to melt. Add flour and pressed garlic and stir constantly until flour smells toasty and garlic is fragrant, about 2 minutes. Gradually add chicken stock to the flour mixture, whisking vigorously to prevent lumps from forming. Stir in red chile puree and oregano, and bring sauce to a boil. Adjust heat to low and simmer for 5 minutes to combine flavors. Check for seasoning, and add salt as desired.

Return steaks to the sauce, cover and remove from the heat. Allow mixture to cool at room temperature for about 1 hour before placing in the refrigerator to marinade for at least 8 hours.

Remove Dutch oven from the refrigerator and bring to room temperature. Uncover and heat over medium-high heat until sauce comes to a boil. Cover and place in a 350 degree oven for about 90 minutes, or until pork is tender. Remove pork from pot, and cut into large chunks, discarding bones. Return pork to pot and simmer until sauce reduces and pork is very tender, about 30 minutes more. Serve with hot tortillas or garlic bread and Avocado Salad with Spicy Vinaigrette (recipe follows).

(yields 2 servings)

For the salad:

2 large avocados, halved, pitted and sliced into half-inch wedges

1/4 of one large red onion, very thinly sliced

One handful of cherry tomatoes, halved

For the vinaigrette:

2 Tbsp. olive oil

2 Tbsp. red wine vinegar

1/4 tsp. garlic powder

2 dashes hot sauce

1/4 tsp. salt

1/4 tsp. pepper

Combine avocado, onion and tomatoes in a large bowl, and stir gently. Set aside.

In a cruet, combine olive oil and next five ingredients. Shake vigorously to mix. Pour over avocado mixture and toss gently to coat. Can be served chilled or at room temperature.

Enjoy!