New Mexico Style Carne Adovada
Savor the rich, bold flavors of New Mexico with this traditional Carne Adovada recipe—a dish that highlights tender, slow-cooked pork shoulder bathed in a vibrant red chile sauce. Made with dried New Mexico red chiles, aromatic garlic, and a medley of earthy spices like cumin and oregano, this dish captures the essence of Southwestern cuisine. The pork is seared to perfection before being simmered for hours in the flavor-packed sauce, becoming melt-in-your-mouth tender. Serve this hearty, soul-warming dish alongside warm tortillas, fluffy rice, or creamy beans for a comforting and authentic New Mexican meal. Perfect for a family dinner or special gathering, this Carne Adovada is sure to impress with its depth of flavor and rustic charm.
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Recipe Information
Ingredients
- 3 lbs boneless pork shoulder
- 10 pieces dried New Mexico red chiles
- 5 pieces garlic cloves
- 1 large yellow onion
- 3 cups chicken broth
- 2 tbsp apple cider vinegar
- 2 tsp ground cumin
- 2 tsp oregano
- 1 tsp ground coriander
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp vegetable oil
Instructions
Cut the boneless pork shoulder into 1 ½ inch cubes, trimming excess fat. Set aside.
Rinse the dried New Mexico red chiles to remove any dust or debris, then remove the stems and seeds.
In a medium saucepan, cover the chiles with water and bring to a boil. Reduce the heat and simmer for 10 minutes until the chiles soften.
Drain the chiles and place them in a blender. Add garlic cloves, chopped onion, chicken broth, apple cider vinegar, ground cumin, oregano, ground coriander, salt, and black pepper.
Blend the mixture into a smooth sauce. You can add a small amount of extra chicken broth if the mixture is too thick.
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the pork cubes in batches, ensuring all sides are seared. Once browned, remove the pork and set aside.
Preheat your oven to 325°F (163°C).
Return the browned pork to the Dutch oven, then pour the chile sauce over the meat, making sure all the pork is fully submerged in the sauce.
Cover the Dutch oven with a lid and transfer it to the preheated oven. Cook for 2 ½ to 3 hours, stirring occasionally, until the pork is tender and easily pulls apart.
Remove from the oven and let the carne adovada rest for 10 minutes before serving. Pair it with fresh tortillas, rice, or beans for a complete meal.
Nutrition Facts
Calories |
3838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 270.9 g | 347% | |
| Saturated Fat | 84.4 g | 422% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1121 mg | 374% | |
| Sodium | 6533 mg | 284% | |
| Total Carbohydrate | 44.7 g | 16% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 14.1 g | ||
| Protein | 321.4 g | 643% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 475 mg | 37% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 5979 mg | 127% | |
*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.
