Carne Adovada
Rated 5.0 stars by 1 users
Category
Southwestern
Cuisine
New Mexican
Servings
8
Prep Time
20 minutes
Cook Time
3 hours
This slow-cooked, flavorful dish is a classic New Mexico staple that highlights the rich, smoky essence of red chiles. Enjoy!
Ingredients
-
4–5 Pounds Pork Shoulder, Trimmed and Cut Into 1-inch Cubes
- 8 Ounces Chimayo Traditions Red Chile Pods (About 25–30 Pods)
- 1 Tablespoon Chimayo Traditions Crushed Pequin
- 1/2 Large Onion, Roughly Chopped
- 4–6 Garlic Cloves, Minced
- 1 Teaspoon Dried Oregano
- 1 Tablespoon White or Apple Cider Vinegar
- 4–6 Cups Water (as Needed)
- 1 Teaspoon Kosher Salt
Directions
Prepare the Chiles. Use kitchen scissors to remove the stem from the dried chile pods, and gently squeeze to shake out the seeds.
Cook the Chile Base. In a medium pot, bring 4 cups of water to a boil. Add the cleaned chile pods and Pequin chiles. Cover and simmer for 15–20 minutes, or until softened.
Blend the Sauce. In a blender, combine the softened chiles, cooking liquid (start with 2 cups), onion, garlic, oregano, vinegar, and 1 teaspoon of salt. Blend until smooth. Add more water if needed to create a sauce-like consistency.
Marinate the Pork. Place the pork cubes in a large bowl or zip-top bag. Pour the blended chile sauce over the pork, ensuring all pieces are well-coated. Cover and refrigerate for at least 4 hours, preferably overnight.
Bake. Preheat the oven to 325°F. Transfer the pork and marinade into a large baking dish or Dutch oven. Cover tightly with foil or a lid, and bake for 2.5–3 hours, stirring occasionally, until the pork is fork-tender and the sauce has thickened.
