Carne Adovada Marinated Pork
Dive into the bold flavors of the Southwest with this Carne Adovada Marinated Pork recipe, a New Mexican classic bursting with rustic charm. Tender cubes of pork shoulder are bathed in a richly spiced red chile sauce made from dried New Mexico chiles, garlic, and a hint of apple cider vinegar for a subtle tang. Slowly simmered to perfection, this dish melds smoky, earthy, and savory notes into a deeply satisfying stew-like meal. Perfectly suited for cozy dinners, it pairs beautifully with fluffy rice, warm tortillas, or creamy refried beans. With a hands-on prep time of just 30 minutes and the magic of slow cooking, this dish wafts flavorful aromas through your kitchen while the pork becomes melt-in-your-mouth tender. Whether you're seeking authentic New Mexican cuisine or a hearty pork recipe for your repertoire, Carne Adovada is a surefire crowd-pleaser.
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Recipe Information
Ingredients
- 2 lbs Pork shoulder (boneless, trimmed, and cut into 2-inch cubes)
- 10 pieces Dried New Mexico red chile pods
- 4 cloves Garlic cloves, minced
- 1 large Yellow onion, chopped
- 2 cups Chicken broth
- 2 tbsp Apple cider vinegar
- 1 tsp Ground cumin
- 1 tsp Dried oregano
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 2 tbsp Vegetable oil
Instructions
Rinse the dried New Mexico red chile pods under cold water to remove any surface dust.
Place the chile pods in a large pot and cover them with boiling water. Soak the pods for 20-30 minutes, or until softened.
Once softened, remove the chile pods from the soaking liquid (reserve the liquid) and remove the stems and seeds.
In a blender, combine the soaked chile pods, reserved soaking liquid (about 1 cup), chicken broth, minced garlic, apple cider vinegar, cumin, oregano, salt, and pepper. Blend until the mixture is smooth and forms a rich red chile sauce. Set aside.
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the chopped onion and sauté until softened, about 5 minutes.
Increase the heat to medium-high and add the pork shoulder cubes in batches. Sear the pork on all sides until lightly browned, then remove and set aside.
Return all the pork to the pot and pour the blended red chile sauce over the meat, ensuring the pork is fully coated.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook for 2.5 to 3 hours, stirring occasionally, until the pork is tender and the sauce has thickened.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot with cooked rice, warm tortillas, or refried beans for a complete meal.
Nutrition Facts
Calories |
462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 605 mg | 26% | |
| Total Carbohydrate | 8.7 g | 3% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 2.5 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 710 mg | 15% | |
*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.
