Search

oldfatguy.ca

Search
Close this search box.

Carne Adobado From Foodie Home Chef

The very enjoyable collaboration between my site and Foodie Home Chef continues! She has kindly supplied this wonderful pork recipe as a guest contributor. I love this style of pork an know you will too! I strongly recommend her site for many great recipes!

Carne Adobado is basically chile marinated shredded pork. Mostly used as a filling for tacos, burritos, enchiladas & quesadillas, but you could also serve a pile of it on a plate with couple of side dishes like Refried Beans & so on. It’s hard to say how many servings you’ll get from this recipe, it all depends how you serve it. I like to make this & then freeze it in portioned containers & it’ll last quite a long time… so it’s well worth the effort!

Ingredients
4 1/2 to 5 lbs pork tenderloin
1 Tblsp butter
1 large yellow onion, roughly chopped large
4 cups water
1 Р12 oz jar La Victoria Red Salsa Jalape̱a extra hot
1 – 15oz can organic tomato sauce or diced tomatoes (not drained)
2 tsp hot red chili powder
1 tsp ancho chile powder
1 tsp chipotle chile powder
3 tsp ground cumin
3 tsp dried oregano
2 tsp kosher or sea salt
1 tsp fresh ground black pepper (30 peppermill turns)
2 Tblsp minced fresh garlic (ok to use store bought minced garlic in a jar)

Directions
1. Preheat oven to 350°.

2. Trim off fat, white connective tissue & silver skin from the pork tenderloin.

3. Slice pork in to 3/4″ to 1″ thick pieces, poke some holes in each slice with a fork & place in a large 4 quart glass baking dish (see Tip#1).

4. Melt butter in a large skillet on med-high heat. Stir & fry onion till just softened & translucent.

5. In a large bowl; add cooked onion & all the rest of the ingredients. Stir till well combined.

6. Pour mixture over pork. Cover with aluminum foil & bake on middle oven rack for 45 minutes.

7. Uncover, give it a stir & continue baking uncovered another 90 minutes, stirring every 30 minutes.

8. Remove from oven & transfer pork pieces, with a slotted spoon, to a large platter. Leave all the liquid in the pan.

9. Shred the pork by using a fork to hold down each piece & another fork to pull on it.

10. Add the shredded pork back into the baking dish & mix well with all the sauce in the pan. Level it off & get all the pork below the sauce, as much as possible.

11. Return to the oven & continue cooking uncovered for 45 minutes to 1 hour, stirring halfway through, till almost all the sauce is absorbed into the pork.

12. Remove from oven & serve or use in your recipe. If not serving right away; let sit uncovered 1 hour to cool (2 hours covered), separate desired amounts into containers & refrigerate for several days or freeze till ready to use.

Tips & Suggestions
1. To make the glass baking dish easier to handle & keep it from spilling over, place it on a large baking sheet.

Get our best recipes & expert tips right into your inbox!

Join over 10k subscribers

By submitting above, you agree to our privacy policy.
Tags:
Share this post:

Leave a Reply

Your email address will not be published. Required fields are marked *