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Recipe: Slow-cooked carne adovada with hominy

This pork shoulder is dusted with chili powder and other spices, then braised for hours. Read the recipe.
This pork shoulder is dusted with chili powder and other spices, then braised for hours. Read the recipe.
(Gina Ferazzi / Los Angeles Times)

Slow-cooked carne adovada with hominy

Total time: 2 ½ hours

Servings: 4 to 6

Note: Adapted from “Heart of the Artichoke and Other Kitchen Journeys” by David Tanis.


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6 ounces dried New Mexico red chiles

2 tablespoons lard or vegetable oil

1 large onion, finely diced

Salt and pepper

6 garlic cloves, roughly chopped

1 teaspoon coriander seeds, toasted and ground

1 teaspoon cumin seeds, toasted and ground

1 bay leaf

3 pounds boneless pork shoulder, left whole or cut into large chunks

Prepared hominy

1. Rinse and dry the chiles, then toast them in a dry cast-iron pan over medium heat until they puff a bit and become fragrant, 2 to 3 minutes. This probably will need to be done in batches. Cut the chiles lengthwise in half and remove the stems and seeds.

2. Put the chiles in a small pot of water and bring to a boil. Simmer the chiles until softened, about 5 minutes, then set them aside in the liquid to cool. Puree the chiles with a cup of their cooking liquid in a blender until smooth.

3. Heat the lard or oil in a large skillet over medium heat. Add the onion, season with one-fourth teaspoon salt and one-eighth teaspoon pepper, and cook for about 5 minutes. There should be no color and no browning. Add the garlic, coriander, cumin and bay leaf, then add the chile puree and one-fourth teaspoon salt and simmer for another 5 minutes. Cool the mixture. (You can do this well ahead if you wish.)

4. Preheat the oven to 350 degrees. Put the pork in a low roasting pan or a heavy-bottomed ovenproof pot and season generously with 1½ teaspoons salt and one-half teaspoon pepper. Pour the chile sauce over the pork and mix well to coat. Cover tightly with a lid or foil.

5. Bake the pork until the meat is quite tender and falling apart, about 1½ to 2 hours. (This dish can be made a day or many hours ahead and reheated.)

6. Serve the carne adovada in shallow soup bowls with a big spoonful of the steaming-hot hominy.

Each of 6 servings: 472 calories; 41 grams protein; 18 grams carbohydrates; 7 grams fiber; 27 grams fat; 9 grams saturated fat; 136 mg cholesterol; 1 gram sugar; 803 mg sodium.


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