Carne Adovada Traditional New Mexican
Savor the bold, authentic flavors of the Southwest with this traditional New Mexican Carne Adovada recipe. Featuring tender chunks of marinated pork shoulder slow-braised to perfection in a rich, velvety red chile sauce made from toasted New Mexican red chiles, garlic, onions, and a harmonious blend of spices including cumin, oregano, and coriander, this dish is a true celebration of regional cuisine. Perfectly balanced with the tangy kick of apple cider vinegar, this deeply flavorful stew is ideal for cozy dinners or festive gatherings. Serve it with warm flour tortillas, fluffy rice, or hearty beans to complete the ultimate Southwestern meal experience. This recipe embraces slow cooking for melt-in-your-mouth tenderness, ensuring it becomes an instant family favorite.
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Ingredients
- 3 lbs boneless pork shoulder (cut into 1-2 inch cubes)
- 10 large dried New Mexican red chiles
- 6 cloves garlic cloves (peeled and minced)
- 1 large yellow onion (diced)
- 2 tbsp apple cider vinegar
- 2 tsp ground cumin
- 2 tsp oregano (preferably Mexican oregano)
- 1 tsp ground coriander
- 1 tsp paprika
- 1.5 tsp salt
- 2 cups chicken broth
- 2 tbsp canola oil (or vegetable oil)
- 0.5 tsp freshly ground black pepper
Directions
Step 1
Begin by preparing the red chile sauce: Toast the dried New Mexican red chiles in a dry skillet over medium heat for 1-2 minutes, flipping occasionally until they are fragrant. Do not burn them.
Step 2
Remove the stems and seeds from the toasted chiles. Place the chiles in a bowl and cover them with hot water. Let them soak for 15-20 minutes, until soft.
Step 3
Drain the soaked chiles and add them to a blender along with the minced garlic, diced onion, apple cider vinegar, cumin, oregano, coriander, paprika, salt, black pepper, and chicken broth. Blend until smooth, ensuring the mixture forms a velvety red sauce. Set aside.
Step 4
In a large mixing bowl, add the cubed pork shoulder and season with a pinch of salt and pepper. Pour the prepared red chile sauce over the pork, making sure every piece is well-coated. Cover and refrigerate for at least 2 hours, or preferably overnight, to marinate.
Step 5
When ready to cook, preheat the oven to 325°F (160°C).
Step 6
Heat the canola oil in a large, oven-safe Dutch oven or heavy pot over medium heat. Working in batches, lightly brown the marinated pork cubes on all sides, about 2-3 minutes per batch. This step will build flavor.
Step 7
Once all the pork is browned, return it to the pot and pour the remaining red chile sauce from the marinade bowl over the pork.
Step 8
Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven. Allow the pork to braise for 3-4 hours, checking occasionally to ensure the sauce doesn’t dry out. If needed, stir in an additional splash of water or broth.
Step 9
When the pork is fork-tender and the sauce thickens to a luscious consistency, remove the Dutch oven from the oven.
Step 10
Serve the Carne Adovada warm with your choice of accompaniments, such as flour tortillas, rice, beans, or a simple side salad.
Nutrition Facts
| Serving size | (2286.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4134.3 |
| Total Fat 308.7g | 0% |
| Saturated Fat 98.4g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 952.5mg | 0% |
| Sodium 5588.1mg | 0% |
| Total Carbohydrate 87.7g | 0% |
| Dietary Fiber 34.9g | 0% |
| Total Sugars 19.8g | |
| Protein 255.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 467.9mg | 0% |
| Iron 25.4mg | 0% |
| Potassium 6677.5mg | 0% |
Source of Calories