Carne Adovada

Hey all, im looking to make this wonderful dish and I know that every once in a while Dominicks carries pork butt but could someone help me out and lead me to a place where I can purchase dried new mexican red chiles and if you know of a spot thats sure to have the butt that would be appreciated too. Thanks for the help.

Beef,

You don't mention what area you are looking for, but whenever I'm at any of my local grocers I've found that I can ask the butcher and receive a pork butt of any size I am looking for. You could also go to Peoria Packing and purchase your butt, but remember to bring cash. Additionally, I find chiles at any of the ethnic markets or the so called 'fresh' markets to be of reasonable quality.


Flip

Da Beef,

Your post reminded me to finish up a post on carne adovada I started putting together a couple of weeks ago but didn't finish. Here is the link:
http://lthforum.com/bb/viewtopic.php?p=76612#76612
But the whole thread may be of interest. Guajillos are a reasonable substitute for the New Mexican red chiles and they're easy to find. As I mention in the linked thread, we brought back a ridiculous number of dried (and fresh) chiles from New Mexico. I must say, the flavour of the New Mexican chiles is wonderful.

Antonius

I've bought new mexico chiles (dried) from the spice house. They're quite good, and also somewhat expensive. I've also seen bags labeled as new mexico chiles at, of all places, Walgreen's (mind you, the walgreens at Cermak and Damen). I'd imagine you can find them or guajillos, as Antonius suggested, at many other places around town.

Maxwell Street Market is probably a good bet, too.

Pork butt is almost always in stock, usually with choice of sizes, at multiple locations of Tony's Finer Foods and Cermak Produce. Most Mexican carnicerias and other grocery stores with many Mexican customers also stock it. Tony's and Cermak will give you choice of bulk or multiple brands of dried guajillo chiles. I would be willing to bet that Tony's and Cermak charge a lot less for pork butts than Dominicks.

One of the most delectable dishes I have ever had is carne adovada, a dish I learned about and learned to love in the course of multiple visits to Santa Fe.

I haven't had it for a while and have developed a hankering for it. As Fra Antonius describes here, it is a simple dish. And although I have several recipes at home, none has ever seemed to be "just right" although the one I am probably fondest of is in Huntley Dent's Feast of Santa Fe cookbook. Matter of fact, that may be one of my most battered, well-thumbed cookbooks.

But to the point. I've just spent longer than I should have perusing the web for a great recipe to try and, boy, are there some weird ingredients out there. I stopped reading one when I got to Worcestershire sauce and another when I came to the slice of whole wheat bread. I'm sorely tempted by a very simple recipe that uses vinegar instead of water and counts only a total of four ingredients. But before I try anything, I thought I'd appeal to my compañeros.

Bill? Anyone?

I've made carne adovada with Hatch dried chile powder purchased at The Chile Shop in Santa Fe. It's really good. I'm not sure if this is what you are looking for, but it should fit the bill. Peoria Packing is a very reliable (downtown) source for decent, inexpensive pork butt (1.39/lb the last time I bought one).

http://thechileshop.com/driedchilepowderandpods.aspx

Thanks for the post. In fact, I've been buying chiles and powder by mail from the Chile Shop for probably over 20 years. But I'm looking for an actual recipe. (FWIW, the Chile Shop happens to be the only purveyor I have ever found for a local chile called Dixon, which I happen to think is absolutely terrific. One of the best all-around chiles out there. (I posted on it somewhere else, but can't find that post at the moment.)

Gypsy Boy wrote:Thanks for the post. In fact, I've been buying chiles and powder by mail from the Chile Shop for probably over 20 years. But I'm looking for an actual recipe. (FWIW, the Chile Shop happens to be the only purveyor I have ever found for a local chile called Dixon, which I happen to think is absolutely terrific. One of the best all-around chiles out there. (I posted on it somewhere else, but can't find that post at the moment.)

This recipe is a good jumping off point. http://allrecipes.com/Recipe/carne-adov ... etail.aspx