• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Carne Adobada, Blue Cornbread

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • 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


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.

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