Carne Adovada
Dive into the bold and smoky flavors of New Mexico with this stunning Carne Adovada recipe, a hearty dish that features tender, slow-cooked pork bathed in an irresistibly rich and vibrant red chile sauce. Made from an aromatic blend of dried New Mexico and ancho chiles, garlic, cumin, and oregano, this traditional recipe creates a symphony of deep, earthy flavors with just the right hint of heat. The pork is seared to lock in flavor and then simmered to perfection, ensuring melt-in-your-mouth texture with every bite. Perfectly suited for pairing with warm tortillas, rice, or beans, this dish also shines as a filling for tacos or burritos. Ideal for weeknight dinners or a festive gathering, Carne Adovada brings authentic southwestern comfort to your table with every delicious forkful.
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Recipe Information
Ingredients
- 3 pounds boneless pork shoulder
- 8 pieces dried New Mexico chiles
- 4 pieces dried ancho chiles
- 6 pieces garlic cloves
- 1 large onion
- 2 tablespoons apple cider vinegar
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 cups chicken broth
- 2 tablespoons vegetable oil
- 3 cups water
Instructions
Cut the pork shoulder into 1.5-inch cubes. Trim excess fat but leave some for flavor.
Remove stems and seeds from the dried New Mexico and ancho chiles. Place them in a large bowl with 3 cups of hot water and let them soak for 20 minutes until softened.
While the chiles soak, roughly chop the onion and peel the garlic cloves. Set these aside.
Once the chiles are softened, drain them (reserving a cup of the soaking liquid) and transfer them to a blender. Add the onion, garlic, apple cider vinegar, cumin, oregano, paprika, kosher salt, black pepper, and chicken broth.
Blend the mixture until smooth, adding a bit of the reserved soaking liquid if necessary for consistency. Strain the sauce through a fine mesh sieve to remove any solids and create a smoother sauce.
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the pork in batches, searing the pieces on all sides until browned. Remove the browned pork and set it aside.
Once all the pork is browned, reduce the heat to medium and pour the red chile sauce into the pot. Cook the sauce for 5 minutes, stirring occasionally, until fragrant.
Return the pork to the pot and pour in enough water to just cover the meat. Stir everything together.
Bring the mixture to a simmer, cover the pot with a lid, and lower the heat to maintain a gentle simmer. Cook for 2.5 to 3 hours, stirring occasionally, until the pork is fork-tender and the sauce has thickened.
Taste and adjust seasoning with additional salt or spices, if needed.
Serve hot with warm flour tortillas, rice, or beans. Carne Adovada also works wonderfully as a filling for tacos or burritos.
Nutrition Facts
Calories |
693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 563 mg | 24% | |
| Total Carbohydrate | 17.9 g | 7% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 2.5 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 110 mg | 8% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1347 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
