Carne Adovada Red Chile and Pork Stew
Experience the bold, smoky flavors of New Mexico with this Carne Adovada Red Chile and Pork Stew, a hearty and richly spiced dish that’s perfect for cozy meals. Made with tender, slow-simmered pork shoulder bathed in a vibrant red chile sauce crafted from dried New Mexico chiles, garlic, cumin, and oregano, this stew boasts layers of flavor and a comforting heat. The process begins with browning the pork to lock in its juices, followed by blending and simmering the chile sauce to perfection. Ideal for family dinners or meal prep, this gluten-free stew is best served with warm tortillas, fluffy rice, or creamy beans to soak up every drop of the savory sauce. Whether you’re a fan of traditional Southwestern cuisine or looking to try something new, Carne Adovada is a must-try that will keep you coming back for more.
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Recipe Information
Ingredients
- 2 pounds Pork shoulder (boneless, cut into 1-inch cubes)
- 8 Dried New Mexico red chiles
- 4 Garlic cloves (minced)
- 1 medium Onion (finely diced)
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Mexican oregano (optional)
- 3 cups Chicken or vegetable broth
- 1 tablespoon White vinegar
- 2 tablespoons Vegetable oil
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
Instructions
Start by cleaning the dried New Mexico red chiles: remove stems and seeds, and rinse them under cold water to remove any surface dust.
In a medium saucepan, bring 2 cups of water to a boil. Add the cleaned chiles, lower the heat, and simmer for 10 minutes until they are softened.
Transfer the softened chiles, along with the cooking water, to a blender. Add minced garlic, cumin, oregano, white vinegar, and 1 teaspoon of salt. Blend until smooth, adding a little extra water if needed. Strain the sauce through a fine mesh sieve for a smoother consistency, if desired.
Season the cubed pork shoulder with 0.5 teaspoon of salt and 0.5 teaspoon of black pepper.
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the pork in batches, ensuring they develop a nice sear on all sides. Remove the browned pork and set aside.
Using the same pot, reduce the heat to medium and add the diced onion. Saute for 5-7 minutes until softened and translucent.
Pour the blended chile sauce into the pot with the onions. Stir to combine and let it cook for 2-3 minutes to deepen the flavor.
Add the browned pork back to the pot, along with the chicken or vegetable broth. Stir well to ensure all the pork is coated with the chile sauce.
Reduce the heat to low, cover the pot with a lid, and let the stew simmer gently for 1.5 to 2 hours, stirring occasionally, until the pork is tender and the flavors have melded beautifully.
Taste the stew and adjust the seasoning with additional salt, if needed.
Serve the Carne Adovada hot with warm flour or corn tortillas, rice, or beans. Garnish with fresh cilantro, if desired.
Nutrition Facts
Calories |
551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 1021 mg | 44% | |
| Total Carbohydrate | 27.0 g | 10% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 9.2 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 95 mg | 7% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 1296 mg | 28% | |
*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.
