Carne Adovada (New Mexico-Style Pork Stew With Red Chiles)

Name: Carne Adovada (New Mexico-Style Pork Stew With Red Chiles)
Prep time: 5 min
Cook time: 35 min
Total time: 3 h 40 min
Yield: 6 to 8 servings
Ingredients: 3 dried ancho chiles; 3 dried guajillo chiles; 3 dried pasilla chiles; 3 cups water; 2 garlic cloves; 1/2 medium onion; 1 cup white vinegar; 1 1/2 teaspoons coarse salt; 1/4 teaspoon ground cumin; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon dried oregano; 1/4 teaspoon ground cinnamon; 2 pounds Pork shoulder roast; 2 tablespoons vegetable oil

User Reviews

4.1

39 reviews

Good

Prep Time
5 mins
Cook Time
5 mins
Chilling
3 hrs
Total Time
3 hrs 40 mins
Servings
6 to 8 servings
Calories
255 kcal
Course
Main Course, Appetizer
Cuisine
Mexican

Carne Adovada (New Mexico-Style Pork Stew With Red Chiles)

Uriah Moody

Report

Amigos, I can't wait to share this recipe for Carne Adovada (New Mexico-Style Pork Stew With Red Chiles) with you. Spoon-tender chunks of slow-cooked pork swimming in a vibrant and intensely-flavored red chile sauce are perfect for eating like a bowl of chili, stuffing into corn tortillas, or serving with beans and rice.

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

3 dried ancho chiles stemmed and seeded
3 dried guajillo chiles stemmed and seeded
3 dried pasilla chiles stemmed and seeded
3 cups water
2 garlic cloves
1/2 medium onion
1 cup white vinegar
1 1/2 teaspoons coarse salt
1/4 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon
2 pounds Pork shoulder roast chopped
2 tablespoons vegetable oil

Add to Shopping List

Instructions

In a medium saucepan, bring the dried chiles and water to a boil over high heat. Cover, reduce the heat to low, and simmer for about 5 minutes, until the chiles have softened. Remove from the heat and cool to room temperature. Drain.
Blend the softened chiles, garlic, onion, vinegar, salt, cumin, pepper, oregano, and cinnamon in a blender until smooth.
In a large bowl or baking dish, mix together the pork and chile purée until the meat is coated. Cover with plastic wrap and refrigerate for at least 3 hours and up to overnight.
In a large skillet, heat the oil over high heat. Add the carne adobada and cook for 10 to 15 minutes, until the meat is cooked through. Cover, reduce the heat to low, and simmer, stirring occasionally, for 12 to 15 minutes, until most of the juices from the meat and adobo sauce have evaporated and the meat has started to brown.
Serve with beans and rice, or use as a filling for tacos.

Notes

NOTE: If dried pasilla chiles aren’t available, increase the number of dried ancho chiles to 6. Also, you can substitute one (14-ounce) can mild enchilada sauce for the dried chiles and water.
EXPERT TIPS:
Cut meat into even pieces for even cooking. I recommend freezing the meat for about 15 minutes before cutting to make it easier to handle. For New Mexican-style pork stew, make sure to cut the pieces into chunks about 3/4 of an inch across.
Use a blend of chiles for depth of flavor. Using multiple types of chiles is what gives this sauce it's depth of flavor. Make sure to use at least 2 varieties for the best flavor.
Make the chili sauce ahead of time. Much like my red chile sauce, you can make a big batch and freeze the adobo for up to 6 months.
Storage. Leftovers can be stored in the fridge for up to a week, or in the freezer for up to 3 months!

Nutrition Information

Show Details

Calories 255kcal (13%) Carbohydrates 15g (5%) Protein 20g (40%) Fat 12g (18%) Saturated Fat 6g (30%) Cholesterol 62mg (21%) Sodium 677mg (28%) Potassium 694mg (20%) Fiber 6g (24%) Sugar 8g (16%) Vitamin A 5165IU (103%) Vitamin C 8mg (9%) Calcium 37mg (4%) Iron 3mg (17%)

Nutrition Facts

Serving: 6to 8 servings

Amount Per Serving

Calories 255 kcal

% Daily Value*

Calories	255kcal	13%
Carbohydrates	15g	5%
Protein	20g	40%
Fat	12g	18%
Saturated Fat	6g	30%
Cholesterol	62mg	21%
Sodium	677mg	28%
Potassium	694mg	15%
Fiber	6g	24%
Sugar	8g	16%
Vitamin A	5165IU	103%
Vitamin C	8mg	9%
Calcium	37mg	4%
Iron	3mg	17%