Mi Adovada

I'm back home, and enjoying my last day of  a 5-day break.  I am tackling my version of a recent favorite dish.  With football season quickly approaching, this puerco adovada makes an incredibly versatile stuffing / filling / topping / base for any number of sandwiches, tacos, tortas, sopes, burritos, tamales, tostadas, nachos, dumplings, piroshky -- (get the picture?) QUICKLY and EASILY (two words you won't read often on this blog!) prepared once you have the base product.  The adovada is a rich, spicy, satisfying pulled pork which has been simmered in a Dutch oven or crock pot.

I was introduced to this New Mexican variant of the adobado preparation by sampling a packaged mix (all hail the work of the good folks at Pig Boy Willy) www.pigboywilly.com and it's a great product -- all natural spices and easy to prepare.

But of course, I can't leave well enough alone.

My take on the dish includes garlic, onion, herbs, tomato and wine -- and, of course, MORE chilies.  For convenience I have simmered the pork in a crock pot.

THE RECIPE

3- 5 pounds boneless pork butt roast or country style pork ribs (start out with large chunks)
1/2 brown onion, minced
4-6 cloves garlic, crushed and diced
2 tomatoes, coarsely chopped
6T New Mexico chili powder (absent in the photo; I used the last of it)
2T dark chili powder
2T dried oregano
1/2 t cayenne powder
3T flour, all-purpose or whole wheat
Sea salt, to taste (start with 1/2t; I used Sel Gris)
1 pasilla chili, cut into slices
1 jalapeno chili, coarsely chopped
1/4 cup water
2T sherry
1/2 bunch cilantro leaves, coarsely chopped
1T crushed red pepper flakes

Line the bottom of the crock pot insert with half of the garlic, onion and peppers.  Add the pork; top with the remaining ingredients with the exception of the cilantro and crushed red peppers.

Cook on HIGH for approx. 6 hours.  Stir every two hours.  When the meat is just tender and can almost be shredded with a fork, add cilantro, crushed red pepper, simmer for 40 minutes and remove from heat.  remove meat with a slotted spoon and allow to cool.

Shred the pork with two forks

and use as a filling for burritos or any of the goodies mentioned above.  Tonight's portion (top picture) was served over a polenta cake with warm tortillas and charro beans.

Side project -- I reduced the extra liquid from the crock pot to use as a sauce base for future use.  To this you can add barbecue sauce, salsa or even teriyaki or hoisin, for an Asian flavor; it's versatile, spicy goodness!