Free Recipe Carne Adobada, Blue Cornbread

Recipe Type: M Recipes

Recipe Preparation: bake

Cooking Ingredients for Carne Adobada, Blue Cornbread Recipe

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;
-drained
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

Carne Adobada, Blue Cornbread Preparation

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 9×13-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 <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback).

Cooking Temperature:

Recipe Serves: 6

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