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Add a photoWe had this for dinner tonight and it was fantastic. The complexity of flavors - sweet, salty, spicy, and savory - is really amazing. It's better than 99% of the dishes I've ever been served in a mexican restaurant. I loved the carne adovada I had in Santa Fe, but I honestly don't remember any that matched this. If you try this you won't be disappointed. Credit - We adapted this from a recipe in Cook's Country magazine.
Ingredients
- 1 (4-5 pound) boneless pork butt roast cut into 1 1/2 inch pieces
- Salt and pepper
- 3 Tbsp soy sauce
- 2 onions chopped
- 1/2 cup chili powder
- 8 garlic cloves minced
- 3 Tbsp vegetable oil
- 1 Tbsp minced canned chipotle chile in adobo sauce (add more if desired)
- 2 tsp dried oregano
- 3/4 cup chicken broth
- 1/2 cup brewed coffee
- 1/3 cup all purpose flour
- 1/4 cup dried apricots (or raisins)
- 1/3 cup minced fresh cilantro
- 1 tsp grated lime zest
- 1 Tbsp lime juice
Directions
- Season the pork with salt and pepper, then combine the pork with soy sauce in the crock pot. Combine the onions, chili powder, garlic, oil, chipotle, oregano, and 1 tsp salt in a bowl. Microwave covered until onions are soft, about 7 minutes, stirring halfway.
- Put broth, coffee, flour, apricots (or raisins) and onion mixture in a blender and puree until smooth, about 1 minute. Add blender contents to slow cooker, scraping any sauce from sides down into cooker with a spatula. Cover and cook 5-6 hours on high or 7 hours on low until pork is tender.
- Turn off crock pot and let settle for 5 minutes or so, then remove any excess fat from surface with a spoon. Stir in lime juice and zest. Let sit for 10-15 minutes then serve sprinkled with the fresh cilantro.
- We served with rice, tortillas, refried beans, and a green salad. We also served Habanero sauce on the table for those who wanted extra kick.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 95g | |
| Recipe makes 8 servings | |
| Calories 110 | |
| Calories from Fat 57 | 52% |
| Total Fat 6.55g | 8% |
| Saturated Fat 0.65g | 3% |
| Trans Fat 0.13g | |
| Cholesterol 0mg | 0% |
| Sodium 453mg | 19% |
| Potassium 265mg | 8% |
| Total Carbs 12.68g | 3% |
| Dietary Fiber 3.6g | 12% |
| Sugars 2.2g | 1% |
| Protein 2.63g | 4% |
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Reviews
August 12, 2014
My family loved this dish. Easy and very flavorful.1 replyI've cooked/tasted this recipe!
November 28, 2019
I I made this this week. Very tender and delicious. So worth the time and effort.I've cooked/tasted this recipe!
Comments
August 7, 2014I had something like this while in New Mexico and loved it can't wait to try this, it looks great!
August 7, 2014Will this recipe work with beef, and if so, which cut would you recommend? Would flat iron or brisket work with beef for this recipe?1 reply
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