Carne Ardovado

[RogueWarrior1957]

I made a Mexican dish for dinner tonight called Carne Ardovado (marinated meat). Sounds prettier in Spanish. It is kind of like a pork stew. I took pork shoulder, about a pound and a half, and cubed it like stew meat, floured and browned it in a cast iron skillet. Then I put it in the crock pot with half a can of mild green chili peppers...(you can use hot ones if you wish), a couple slices of sweet onion, one crushed clove of garlic, a dash of cracked red pepper, a dash of cumin, and about 2 cups of water with a couple tablespoons of flour stirred in. I set the crockpot on high and left it alone for about 6 hours. The breading on the meat and the flour in mixture makes it's own thickening. I served it with red kidney beans and fresh baked bread. The meat was so tender you could cut it with a fork.

I don't think my bunch left any in the crock! All gone!

-RogueWarrior-

 

[Calif. Hunter]

Sounds a lot like how my grandma taught me to make Chile verde. Except she didn't use a crockpot. Brown the flour coated pork cubes with onions and green peppers in a deep cast iron skillet, add water and spices to barely cover the meat, cover and simmer slowly for a couple of hours. Can use a flour/water paste to thicken more if needed. Sop it up with warm corn tortillas with butter, serve over rice or however you like. Can add a jalapeno or two if you want it hotter, but she usually used miled green chiles.

Thanks for reminding me of this treat, Rogue!

 

[RogueWarrior1957]

Glad I brought it up then!

I'm not 100% sure exactly how to spell that name. My nephew's wife informed me that it means either "spiced meat" or something close. I know there are several ways to say "hot" in Spanish...caliente, as in a hot day...calor, as in a hot drink, and ardor, as in the heat of passion. Therefore, I think I missed one "r" previously. Carne Ardorvado! All I know is I love it to bits, just as you said. Sometimes I take white flour tortillas and deep fry them for a few moments pressing them down with a metal ladle so they create kind of a cup. After draining the tortillas on a paper towel, I fill the "cup" with beans, Spanish Rice, or posole corn (hominy) and cover it with the Carne Ardorvado. Which reminds me...I have to go find something for dinner!

-Rogue-

 

[tnctcb]

i got stuck in new mexico this week and ate it for the first time and i really liked it. maybe i will try to make it myself now.

 

[Calif. Hunter]

Where were you at in NM, Tim? I'll be there in October, down around Datil/Quemodo/Pie Town. I'll look for this on the menu.

 

[RogueWarrior1957]

Cali...I'm about 170 miles due north of Datil, Pie Town and Quemado. I reside in the Animas River Valley near the Colorado border. I nearly bought 40 acres near Datil that butted against the national forest a few years back. I couldn't get all my ducks in a row in time, and someone from California bought it. I hope it was you!

-RogueWarrior-

 

[tnctcb]

rick i was in alberquerque