Bueno is the operative word here. Muy rico or muy sabroso also come to mind, even before I've tasted it.
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"16oz bag of dried New Mexico red chile pods *see photo below of what I have used, or similar to (you can use dried chile powder, however I don’t know the conversion needed for this. It will need to be a decent amount to make a thick base)"
I took a 2 oz. package of ancho chilies, removed the stems and seeds, and then ground them as fine as I could in my Osterizer blender. I got 1/4 cup (4 Tbsp.) of powder. It was probably not as fine as commercial ground anchos, however. I didn't have any commercial ancho powder on hand, which is why I took the time to make my own. However, one could weigh out some commercial powder, say 2 to 4 Tbsp., and then see how many pods (stemmed and seeded) it would take to make a similar weight.Comment
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So this is now on the list to make as I have a chili contest coming up.
i am going to use your chili powder I think. I guess I need to figure out how much to use. I also have that posole too so maybe add that in too.
https://pitmaster.amazingribs.com/fo...45#post1144745Last edited by STEbbq; February 25, 2022, 01:48 PM.Comment
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Oh yeah! happy to help with anything you might need. But, the posole is a separate dish, more of a soup. I may not have explained that well above and need to go back and check on that. The Carne Adovada is thicker, stew like I guess. It’s really the blended up chile or chile powder with some liquid. As for the amount of powder needed, I searched a few months back for a conversion and found one when I made adobo sauce. Let me find it and will post. -
I see above I say 1-2 tbs. I just googled again and found .5-1tsp for a chile pod. When I made the adobo, I just looked at the consistency and added water until I was happy. You want it thick, but not so thick. I’d say the 1-2 Tbs would be a good start, or the 1-2 cups total you mention. Let me know how I can help. Next time I make it, I’ll try and make a point to measure. I don’t grind the chiles to powder, I just blend them but I can see what I come up with. Have fun making this!
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I some how missed this when it was posted. I thank IFind for bumping this, it is invaluable! I need to not only make this , but put it in my permanent Itinerary. The year I lived & traveled New Mexico, ‘87, I had the opportunity to eat in many "mom & pop" places. I searched them out. I really missed the fare. Thanks so much man.Comment
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Hello, long time lurker and user of many recipes on this site. My wife grew up in New Mexico and her parents are from Tucson. I have learned to love the New Mexican taste of Southwestern food. One of our Christmas Eve traditions is a big pot of posole, green chile chicken enchiladas and of course, tamales. My wife’s posole recipe was passed on from her mom and I can’t tell you what all is in it. But it is phenomenal. They cook a full pot so we get to enjoy it for quite a few days. Posole only happens once a year at my house and it’s always the highlight of the holiday.
I saw your Carne Adovada recipe and cooked it today. It’s fantastic and reminds us both of New Mexico. I had never used dried chiles to make my own sauce. I found removing the stems and seeds tedious but not difficult. (Be sure to use gloves!) the rest was straightforward and well explained. Thanks! You’ve inspired me to try making my own chile sauce again, and I’m hoping to get better at it over time. Great recipe!Attached FilesComment
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Well, to have you make your first post about carne adovada…that’s pretty cool. And, to hear this reminds you of being back in New Mexico is just awesome! Like you, New Mexican food is a constant reminder of my grandparents and the recipes and traditions they have passed on to me. I’m happy you found this and gave it a try!Last edited by barelfly; November 20, 2022, 04:10 PM.
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I made the green chili one (several times at this point) but I forgot about this one. Got to move it up towards the top of the list.Comment
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Here it is almost a year later and we finally decided to try this recipe to be a little adventurous since neither of us have had anything similar. Simmered the Adovada for close to 3 hours and then added ladles of it to Posole and simmered them together. This was a totally new taste sensation we had not experienced before and we found it delicious. We will be making this recipe regularly from now on. Thank you for writing it up.Comment
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It’s these type of responses that just make me smile! The opportunity to share something that is so close to my heart with those around the country! Thank you for sharing your experience!
I’ll be making another batch in a week! And, if you have leftovers, I highly suggest huevos rancheros! It’s almost even better!
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With regard to the minced garlic and the beef base, did you mean teaspoons or tablespoons?Comment
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Jeremy, would I be considered an infidel if I made a batch of this using chuck roast instead of pork butt?Comment
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With beef it's called carne con chili colorado, the word colorado meaning colored red. It's a staple at my house and I use a mixture of dried anchoes, guajillo and depending on heat arbol chilies. I always make my own chili paste because it's way cheaper and tastier than dried commercial powders. -
Of course not! That’s what I call, as the others mention, chile con carne (it’s always a chile with an E in New Mexico 😎). The beef brings on another type of flavor that is excellent! And is nice to switch up from time to time.
Heck, even ground beef, what we just call red chile, is really good.
My recommendation, skim the fat off as much as you can. That chuck is going to put off a layer of oil that is going to be unpleasant on the mouth if you are cooking from raw. But have at it!
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Okay, folks, here we go. Friday evening I dry brined an Angus chuck roast from Sam's Club.
And then yesterday I used most of a one pound bag of dried New Mexico red chiles to follow this recipe and wind up with what you folks in the know say is a Chile Colorado (edit: or Chile con Carne, see, I'm still learning). All it needed for dinner was a few tortillas and a salad that's not shown.
But as Jeremy tells us, it's the next morning when this stuff really shines.
I decided to go with chilaquiles. I air fried some of the remaining white corn tortillas as the base. Here we are partially assembled:
I tossed a sliced Serrano pepper into the last round in the air fryer.
And fully assembled. This is definitely not the only time I will make this! Thanks again, Jeremy.
I had laid out some white cheddar to grate over this and didn't realize until the first bite that I forgot to do it. And then I realized the flavor combo was perfect as is and the eggs provided all the fat that the dish needed.Last edited by Jim White; March 26, 2023, 08:54 AM.Comment
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