Carne Adovada (kinda).

Carne Adovada (sorta), frijolitos pintos, and a version of calabacitas

Carne Adovada (kinda), frijolitos pintos and a version of calabacitas

Text message to Alex from P in So Cal: “What would you do with a few pounds of tomatillos. I bought some for really cheap.”

Alex forwarded it to me.

My reply to Alex: “Omg! a million things!”

As a girl whose culinary passion is Authentic Mexican I was tremendously envious of P’s tomatillo bargain. An abundance of cheap Mexican produce and ingredients is a perk of living in Southern California and the lack thereof a pitfall of inhabiting NYC. For the past 10 months cooking with $3.99/lb tomatillos has been an infrequent treat, that is until today. Pete must have sent me some of his tomatillo karma or somethin’ because at our new grocery store they were on sale for $1.99/lb.

Although the price was different some things are just standard in this city. It amuses me every time a Puerto Rican cashier asks the manager, “¿Qué es?” while curiously holding up the leafy piece of produce. TOH-MAH-TEE-OH!

Tomatillos

Tomatillos

Tomatillo Carne Adovada (kinda).  why only ‘kinda’?  Carne Adovada is a traditional NEW MEXICAN dish usually made with dried red chile. 

Grocery List: 4 tomatillos, 4 potatoes, cilantro, 4 limes, 1 medium yellow onion, two cloves garlic, green chile powder or 2 jalapeños, 1 lb. (approx. 4) boneless pork chops, olive oil, salt.

A day in advance cube pork chops into 1 inch cubes. Marinate in 3 tbs. green chile powder or 2 finely diced jalapeños plus 2 cloves diced garlic, 1 tbs. olive oil and 1 teaspoon salt. Refridgerate in plastic freezer bag.

The next day, peel off the leafy shell of tomatillos, rinse the fruit under cold water. Stab each tomatillo with a fork on top and bottom. Heat a cast iron pan or skillet on medium-high.  Place tomatillos in skillet, tunring as they crackle, blister and brown on all sides. Add water to pan and contine to cook, flipping tomatillos until the skin becomes slightly transparent and the fruit slightly tender. Place tomatillos plus the juice of four limes, a handful of cilantro, 1 yellow onion halved and a 1 tsp. salt in blender. Blend thoroughly.

Wash and cube 4 medium size potatoes the same size as the cubed pork. Place pork and potatoes in cast iron skillet or a shallow baking dish. Cover with the tomatillo sauce making sure to coat evenly. Cover with foil. Bake for 1 hour at 350*with foil on, remove foil cook for another 30 minutes until the most of the liquid evaporates and the meat slightly browns – but make sure that the dish stays moist. Serve with a side of pinto beans and calabacitas.

I cooked, he studied, we ate.

I cooked, he studied, we ate.

Comments
4 Responses to “Carne Adovada (kinda).”
  1. morose says:

    uuuuuuuuuuuuuuuuuuuugh your blog does two things to me: 1. make me want to cook all this stuff 2. make me want to eat it all 3. make me want to visit you ASAP.

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  1. […] the tomatillo salsa. Remove the paper-like shell from the tomatillos, rinse. Stab each tomatillo with a fork and […]

  2. […] the tomatillo salsa. Remove the paper-like shell from the tomatillos, rinse. Stab each tomatillo with a fork and […]



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