Carne Adovada (New Mexico-Style Pork Stew With Red Chiles)
User Reviews
4.1
39 reviews
Good
-
Prep Time
5 mins
-
Cook Time
35 mins
-
Chilling
3 hrs
-
Total Time
3 hrs 40 mins
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Servings
6 to 8 servings
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Calories
255 kcal
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Course
Main Course, Appetizer
-
Cuisine
Mexican
Carne Adovada (New Mexico-Style Pork Stew With Red Chiles)
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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.
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Ingredients
- 3 ancho chile stemmed and seeded, dried
- 3 guajillo chile stemmed and seeded, dried
- 3 dried pasilla chile stemmed and seeded
- 3 cups water
- 2 garlic cloves
- 1/2 onion medium
- 1 cup white vinegar
- 1 1/2 teaspoons salt coarse
- 1/4 teaspoon cumin ground
- 1/2 teaspoon black pepper freshly ground
- 1/2 teaspoon oregano dried
- 1/4 teaspoon ground cinnamon
- 2 pounds pork shoulder chopped, roast
- 2 tablespoons vegetable oil
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
(15%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.1
39 reviews
Good
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