Slow-Cooker Carne Adovada
As long as we were adapting this delicious New Mexican pork stew for the slow cooker, ￼￼￼￼￼￼￼￼we decided to streamline the recipe, too.
Why This Recipe Works
Our goal was to develop complexity in our Slow-Cooker Carne Adovada without having to spend time browning meat and aromatics and grinding a heap of hard-to-find dried New Mexican chiles. In the end, we ditched stovetop browning in favor of seasoning the pork with soy sauce. (The sauce was so flavorful that we didn’t miss the 20 to 30 minutes spent browning the meat.) We softened the onion and bloomed the spices in the microwave, avoiding any stovetop prep altogether. We replicated the taste of dried chiles by using a combination of raisins, brewed coffee, and smoky chipotle chiles in adobo sauce. And finally, we pureed the sauce in a blender with just enough liquid and thickener to form a sauce that would coat the meat like a blanket.
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