Carne Adovada
User Reviews
5
Carne Adovada
Description
Carne Adovada combines boneless pork shoulder chunks with a sauce of strong coffee soaked raisins, chili powder mixed with flour and Mexican oregano, garlic, chipotle chile in adobo, and chicken broth. The pork is browned to develop flavor, then cooked with the sauce in a covered Dutch oven in the oven at 325°F for two hours until tender. The sauce is pureed to smoothness before combining with the pork.
The resulting dish balances the smoky heat of chipotle and chili seasoning with mild sweetness from the raisins and richness from coffee. The sauce thickens and coats the pork pieces, which become fork-tender. Lime wedges and optional Pico de Gallo for garnish add brightness and freshness to the dish.
This dish is traditionally served over rice to soak up the flavorful sauce. It’s suited for a comforting main meal with bold southwestern-inspired flavors. Rich seasoning choices like New Mexican or Chimayo chili powders can be used for authenticity, and Mexican oregano adds mild licorice and citrus notes.
Coffee can be substituted with espresso for a stronger flavor. Regular oregano works if Mexican oregano is unavailable. The slow oven cooking allows flavors to develop deeply and meat to become tender.
Ingredients
- 1 cup coffee See Note 1, strong
- 1/4 cup all-purpose flour
- 5 lb pork shoulder boneless
- 1/3 cup raisins
- 1/3 cup chili seasoning (See Note 2)
- 1 tsp salt
- 1 tsp Mexican oregano (See Note 3)
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 2 cups white onion chopped
- 6 garlic minced, cloves
- 1 chipotle chile in adobo sauce minced
- 3 cups chicken broth
Garnish
- 6 lime
- Pico de Gallo (optional for topping)
Instructions
- Preheat oven to 325°F. Add raisins to cup of hot coffee and allow to plump, 5 minutes. Set aside. In a small bowl whisk together the chili powder, flour and oregano. Set aside.
- Cut pork into 1 1/2-inch chunks and season with salt and pepper.
- Heat oil in Dutch oven over medium-high heat. Brown half of the pork, about 10 minutes. Transfer to plate and repeat with remaining pork.
- Add onion to the Dutch oven and cook until soft, about 5 minutes. Add garlic and chipotle, stirring for 2 minutes, scraping up browned bits on bottom of pan.
- Add chili flour mixture and cook for about 1 minute. Add broth and coffee raisin mixture, scraping up any browned bits, and bring to boil.
- Puree using a hand blender (immersion blender) OR work in 2 batches and carefully transfer mixture to blender or food processor and puree until smooth. Return pork to pot and pour sauce on top. Stir and cover with lid. Bake for 2 hours.
- Season to taste and serve over rice with lime wedges and pico de gallo (optional) or chopped cilantro.
Notes
- Espresso can be used instead of strong coffee for a richer flavor.
- New Mexican or Chimayo ground chiles add authentic flavor to the chili seasoning.
- Mexican oregano provides a mild licorice and citrus aroma; use regular oregano if unavailable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 452 kcal
% Daily Value*
| Calories | 452kcal | 23% |
| Carbohydrates | 15g | 5% |
| Protein | 65g | 130% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 170mg | 57% |
| Sodium | 802mg | 33% |
| Potassium | 1286mg | 27% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 55IU | 1% |
| Vitamin C | 23mg | 26% |
| Calcium | 53mg | 5% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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