Carne Adobada

By Kipp Rix

Carne Adobada (pronounced Card-ne Atho-ba-tha) is one of my weekend specialties. To be cooked correctly, it requires long, slow cooking to develop the best flavors. The nice thing is that you can put it in the oven in the early afternoon, it takes little to no supervision, and you will reward your crew (or your family) with a spectacular supper that is extremely diverse when serving. The carne can be served as the main course along with sides of warmed tortillas and Spanish rice and beans. The meat can also be used as the filling for awesome breakfast burritos or shredded for spectacular tacos. The meat and sauce make the perfect topping for the ultimate “Frito Pie.” Create a “Cowboy Baked Potato” by adding the meat, sauce, and cheese to a large baked potato along with your favorite baked potato fixings. I use a mild red chili, but this recipe can be spiced up by using a “hot” enchilada sauce or adding cayenne pepper to taste. I usually make a double or triple batch when making this recipe. I freeze the leftovers in single-meal servings so we have a fast reheat meal available for those times when we are so busy that cooking a good meal is not easy.

Shopping List – Serves 4

2 pounds pork tenderloin (diced into 1½-inch cubes, excess fat removed).
1 teaspoon salt.
1 teaspoon ground pepper.
1 teaspoon cumin.
3 tablespoons red chili powder.
3 tablespoons vegetable oil.
2 tablespoons fine diced garlic.
2 28 oz. cans Red Enchilada sauce (I prefer Las Palmas mild brand).
cayenne pepper to taste (optional).

Cooking Directions

1. Preheat oven to 275 degrees.
2. Season the pork with the salt, pepper, cumin and chili powder.
3. In a large cast iron skillet, heat the oil; add the pork and garlic. Cook the pork until well browned.
4. Transfer the meat into a large ovenproof pot and add the enchilada sauce. Make sure the pork is covered by the liquid (add a small amount of water if needed).
5. Bring the mixture to a boil, cover pot, and place in the oven. Allow the meat to cook for 3-4 hours, stirring occasionally. When done cooking, the liquid should have reduced by about one-third and the meat will be extremely tender. If needed, the mixture can be simmered on the stovetop to thicken the sauce to a desired consistency.

Kipp Rix started cooking at the age of 10. Watching shows like “The Galloping Gourmet” and “Julia Child,” he learned how to combine different ingredients to come up with different meals. Growing up, Kipp had two dreams: to become a chef and later to become a firefighter. Kipp fed his passion for firefighting as a volunteer with Santa Teresa Fire Department, and his cooking remained a passion at home. Fate had another road, and he soon was caught up working in home repair and construction, finally ending up working in Corporate America for Home Base and Home Depot. Along the way fate once again intervened and moved Kipp to Farmington, New Mexico. It was here that Kipp met Capt. Mike Mestas while doing a home inspection. After some discussion Capt. Mestas convinced Kipp that at the age of 47 he should try out for the fire department. August 2006, Kipp started the Fire Academy at San Juan College and 16 weeks later he graduated with the distinction of being the oldest person to ever graduate and go on to become employed by Farmington Fire. Some rookie firefighters might resist the notion that they would be responsible for the shopping and cooking for their fire house; Kipp enjoyed having the chance to cook, trying old and new recipes on the crew.