Servings
Font
Back
0 from 39 votes

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

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.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. Blend the softened chiles, garlic, onion, vinegar, salt, cumin, pepper, oregano, and cinnamon in a blender until smooth.
  3. 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.
  4. 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.
  5. 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

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

% 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.