Tom Hinkle
TVWBB Super Fan
This recipe was posted on the about.com BBQ forum. This dish is absolutely delicious and I heartily recommend it. It's basically bbq pork, but with Mexican seasonings.
I make it a little differently than the original poster. She used pork loin, I use pork butt. She cooked to 165, I cook to 195. Mine is basically pulled pork, Mexican style. I also make mine with mild chiles because my kids can't eat it hot, but it's definitely better spicey. Make it as spicey as you can stand.
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Fist of all, it is most important to obtain genuine New Mexico dried red chiles -- not chile powder and not New Mexico chiles that someone grew elsewhere. They come in mild, hot and extra hot -- I used hot and they were perfect.
For the pork I used a pork loin.
First you need to turn those chiles into a chile puree -- you will need several batches of the following:
RED CHILE PUREE
1-2 cups water 8-10 dried red chile pods
Tear tops off of chile pods and use knife or finger to clean out seeds and veins inside of each one. Place pods in large pot and cover with water. Heat to boiling on high heat. Boil several minutes until pods are soft. Place drained pods (save water) in blender container, then pour 1/2 of liquid into blender and blend until smooth, add 1-2 cloves garlic if desired. Add more water as needed. Sometimes you might need to pour thru a mesh sieve to remove any skins that did not blend up in the blender.
What I did was cut my pork loin into four sections by slicing once horizontally through the pork loin (with the grain) then once vertically down the middle (across the grain).
Make the marinade (I made extra to make sure I had plenty):
4 cloves garlic
1 T. salt
1 T. oregano (I used Mexican -- after all this is a Southwestern recipe)
1 recipe of the Red Chile Puree
Put the pork into a non-reactive container (mine was plastic) and cover completely (underneath, sides, top) with a good amount of the chili puree and let it marinade in the refrigerator at least 24 hours.
Next you need to make some Chile Colorado:
Chile Colorado
2 T. shortening (I use butter)
2 T. flour
2 C. red chile puree
2 C. chicken broth (I recommend unsalted)
3/4 t. salt
1/2 t. garlic powder
Dash oregano
Heat shortening (butter) in medium-size saucepan on medium heat. Stir in flour and cook for 1minute. Add red chile puree and cook for about another minute. Gradually add water (broth) and stir, making sure there are no lumps, a whisk works best. Add seasoning to sauce and simmer at low heat for 10-15 mins.
(Depending upon how much carne adovado you're making, you may want to double up on the Chile Colorado recipe.)
After marinating for a minimum of 24 hours remove the pork and put in your smoker at 220 degrees (it is optional whether or not you want to rinse the marinade off before smoker or leaving it on -- I left it on and it was incredible) and cook until the pork reaches an internal temp of 160-170 degrees. Use pecan wood for flavoring (the combination of pecan wood smoke and the flavor of the New Mexico chiles is a match made in heaven).
Remove the pork from the smoker and cut into cubes approximately 1" square and put into a somewhat shallow pan (about 3" deep) and cover pour all the Chile Colorado over it. Put the pan in the smoker with the temp raised to 300 degrees and let it simmer in there for at least an hour. About 10 minutes before you're ready to eat, layer a bunch of shredded Mexican cheese (I used the Kraft pre-shredded Mexican combination (3 cheeses) cheese) over the top and heat until the cheese is fully melted.
Remove from smoker and serve immediately (tastes best when good and hot). Serve with warm flour tortillas, pinto beans and Spanish or Mexican rice.
Trust me, this is the best eatin' you've ever had.
I make it a little differently than the original poster. She used pork loin, I use pork butt. She cooked to 165, I cook to 195. Mine is basically pulled pork, Mexican style. I also make mine with mild chiles because my kids can't eat it hot, but it's definitely better spicey. Make it as spicey as you can stand.
__________________________________________
Fist of all, it is most important to obtain genuine New Mexico dried red chiles -- not chile powder and not New Mexico chiles that someone grew elsewhere. They come in mild, hot and extra hot -- I used hot and they were perfect.
For the pork I used a pork loin.
First you need to turn those chiles into a chile puree -- you will need several batches of the following:
RED CHILE PUREE
1-2 cups water 8-10 dried red chile pods
Tear tops off of chile pods and use knife or finger to clean out seeds and veins inside of each one. Place pods in large pot and cover with water. Heat to boiling on high heat. Boil several minutes until pods are soft. Place drained pods (save water) in blender container, then pour 1/2 of liquid into blender and blend until smooth, add 1-2 cloves garlic if desired. Add more water as needed. Sometimes you might need to pour thru a mesh sieve to remove any skins that did not blend up in the blender.
What I did was cut my pork loin into four sections by slicing once horizontally through the pork loin (with the grain) then once vertically down the middle (across the grain).
Make the marinade (I made extra to make sure I had plenty):
4 cloves garlic
1 T. salt
1 T. oregano (I used Mexican -- after all this is a Southwestern recipe)
1 recipe of the Red Chile Puree
Put the pork into a non-reactive container (mine was plastic) and cover completely (underneath, sides, top) with a good amount of the chili puree and let it marinade in the refrigerator at least 24 hours.
Next you need to make some Chile Colorado:
Chile Colorado
2 T. shortening (I use butter)
2 T. flour
2 C. red chile puree
2 C. chicken broth (I recommend unsalted)
3/4 t. salt
1/2 t. garlic powder
Dash oregano
Heat shortening (butter) in medium-size saucepan on medium heat. Stir in flour and cook for 1minute. Add red chile puree and cook for about another minute. Gradually add water (broth) and stir, making sure there are no lumps, a whisk works best. Add seasoning to sauce and simmer at low heat for 10-15 mins.
(Depending upon how much carne adovado you're making, you may want to double up on the Chile Colorado recipe.)
After marinating for a minimum of 24 hours remove the pork and put in your smoker at 220 degrees (it is optional whether or not you want to rinse the marinade off before smoker or leaving it on -- I left it on and it was incredible) and cook until the pork reaches an internal temp of 160-170 degrees. Use pecan wood for flavoring (the combination of pecan wood smoke and the flavor of the New Mexico chiles is a match made in heaven).
Remove the pork from the smoker and cut into cubes approximately 1" square and put into a somewhat shallow pan (about 3" deep) and cover pour all the Chile Colorado over it. Put the pan in the smoker with the temp raised to 300 degrees and let it simmer in there for at least an hour. About 10 minutes before you're ready to eat, layer a bunch of shredded Mexican cheese (I used the Kraft pre-shredded Mexican combination (3 cheeses) cheese) over the top and heat until the cheese is fully melted.
Remove from smoker and serve immediately (tastes best when good and hot). Serve with warm flour tortillas, pinto beans and Spanish or Mexican rice.
Trust me, this is the best eatin' you've ever had.