Carne adobada, blue cornbread
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Carne adobada, blue cornbread
  Cornbread    Meat  
Last updated 6/12/2012 1:12:20 AM. Recipe ID 40255. Report a problem with this recipe.
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      Title: Carne adobada, blue cornbread
 Categories: Meat
      Yield: 6 Servings
    1/2 c  Caribe (crushed N. New
           -Mexico hot red chile)
      2 c  Water
      1 ts Salt
      2    Cloves garlic
      1 tb Ground mexican oregano
      1 tb Ground cumin (comino)
  2 1/2 lb Pork loin chops; 1/2" thick,
           -fat trimmed
      1 tb Unsalted butter
      1 c  Blue cornmeal
  1 1/2 ts Baking powder
    3/4 ts Salt
      2    Eggs
    2/3 c  Unsalted butter; melted
  1 1/2 c  Dairy sour cream
      1 cn (1-lb) whole kernel corn;
      4 oz Monterey Jack cheese cut
           -in 1/4-inch thick slices
      4 oz Cheddar cheese; cut in
           -1/4-inch thick slices
    1/2 c  Chopped onion
  Preheat oven to 350. Combine caribe, water, salt, garlic, oregano and
  cumin in food processor; process until well blended. Pour a little of
  chile puree into a 9x13-inch or other large baking pan, then add a
  layer of pork chops. Add more puree, then remainin chops then
  remainer of puree. Cover and bake 30 minutes; uncover and bake 30
  minutes more until sauce is thickened and meat is tender. Meanwhile,
  prepare cornbread: First, generously butter a 9-inch ring mold; line
  bottom of mold only with waxed paper. Butter paper. In a large bowl,
  stir together cornmeal, baking powder and salt. In another bowl, beat
  eggs to blend, then beat in 2/3 cups melted butter and 1 cup sour
  cream. Combine egg mixture with dry ingredients and stir just until
  blended. Gently fold in corn. Pour 1/3 of batter into prepared ring
  mold, then alternate slices of Jack & Cheddar cheese on top of
  batter. Pour remaining 2/3 of batter and bake about 45 minutes until
  bread is golden brown on top and a wooden toothpick inserted in
  center (not down through cheese) comes out clean. Cool in mold on a
  cooling rack 10 minutes. When pork is tender, remove from oven.
  Remove & discard bones from chops and cut meat into 1/2-inch thick
  strips. Return meat strips to sauce in baking pan. To serve, gently
  run a dull knife around edges of partially cooled cornbread; then
  invert onto a platter. Lift off mold and peel off paper. Spoon 2/3 of
  pork mixture into center of ring; spoon remaining 1/3 around ring.
  Garnish pork mixture with chopped onion and 1/2 cup sour cream. Serve
  hot. Makes about 6 to 8 servings.
  From the , by Jane Butel, ISBN 0-89586-646-3
  (0-89586-542-4 paperback).  Downloaded from Glen's MM Recipe Archive,

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Recipe ID 40255 (Apr 03, 2005)

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