Prepare delicious, low-carb New Mexico style pork carne, served with avocado, cooling salad and tomato slices.
Preparation time: 30 minutes
Cooking time: 4 hours
Servings: 6
Ingredients:
3 lbs pork shoulder/Boston butt, sliced into 1" cubes and fat trimmed off
6 oz. ancho, dried chili peppers
2 cups beef/chicken stock
1 onion, diced
6 garlic cloves, diced
1 tsp ground cumin
2 tsp dried oregano
1 tsp ground coriander
2 tsp apple cider vinegar
1 tsp kosher salt, to taste
Directions:
1. Remove the stem and seed from chili peppers then break them into small parts. If the peppers aren’t dry enough, roast them first on a baking sheet in an oven for 5 to 10 minutes at 300°F, make sure you watch them so they don’t burn.
2. Transfer the chili pepper pieces to a large pot, add the remaining ingredients except the pork. Cover the pot then simmer for 30 minutes to 1 hour over low heat.
3. Take off the pot from heat then set aside to slightly cool.
4. Transfer the mixture to a blender or use a hand blender then process.
5. Now, strain the red chili sauce through a wire sieve to get a smooth sauce or don’t sieve for a chunkier sauce.
4. Add more water or broth, if necessary to get the sauce consistency you like.
5. Place the pork in a deep baking dish or non-reactive bowl, pour the red chili sauce over the pork then refrigerate overnight, or up to 48 hours, stirring frequently.
6. Bring the mixture to room temperature before cooking while you cook the carne adovada in your slow cooker for 4 to 6 hours on low.
Nutritional Information: Calories 541; Fat 10g; Net carbs 7g; Protein 48g