Carne Adovada Recipe
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4.7
9 reviews
Excellent
Carne Adovada Recipe
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Carne Adovada is made with tender pork in a homemade dried chile sauce that uses a combination of ancho, pasilla, chipotle, and guajillo peppers for a flavor-packed meal that will knock your socks off!
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Ingredients
- 3 Tablespoons oil divided
- 3 pounds pork shoulder cut into 1 to 1½-inch chunks
- 1 medium onion chopped
- 1 dried bay leaf
Sauce
- 4 dried ancho chiles stems and seeds removed, (about 1½ ounces)
- 4 pasilla or New Mexico chiles stems and seeds removed, (or a combination)
- 12 dried guajillo chiles stems and seeds removed, (about 2.5 ounces)
- 2-3 cups chicken broth or water
- 8 cloves garlic divided
- 2 canned chipotle peppers in adobo sauce
- ¼ cup white vinegar
- 2 teaspoons dried Mexican oregano
- ¾ teaspoon dried thyme
- 1 Tablespoon brown sugar
- 2 teaspoons ground cumin
- 1½ Tablespoons kosher salt
For Serving
- cooked rice
- pinto beans
- Lime wedges
- chopped cilantro
- warm corn tortillas
- diced white onion
Instructions
- Cut the pork into bite-size pieces. Season the pork chunks generously with salt and pepper and set aside.
- Remove and discard the stems and seeds from the dried chiles. Tear or roughly chop the chile peppers into medium-size pieces, roughly ½-inch wide.
- Toast the torn chiles in a skillet over medium heat while stirring for 1-2 minutes until fragrant. Transfer to a medium pot and fill with enough of the 2-3 cups chicken broth or water to cover the chiles.
- Bring it to a boil, then cover and remove it from the heat. Let the chiles soak for 10 minutes. Do not discard the cooking liquid - you will need 2 cups of this liquid for the sauce.
- Transfer the soaked chiles to a blender using a slotted spoon. Add 1 cup of the chile-infused water along with 4 garlic cloves, the chipotle peppers in adobo sauce, vinegar, oregano, thyme, brown sugar, ground cumin, and salt. Blend well until smooth. Add an additional 1 cup of the chile liquid and blend.
- Heat 2 Tablespoons of oil in a large Dutch oven or heavy-duty oven-safe pan over medium-high heat. Work in batches to sear the pork shoulder chunks on all sides until browned, adding additional oil as needed. Transfer the seared pork to a plate and set aside.
- Heat the remaining tablespoon of oil in the same pan and sauté the onion for 5-7 minutes until softened and translucent. Add the remaining 4 cloves of minced garlic during the last 30 seconds until fragrant.
- Return the pork to the Dutch oven with the sauteed onion and add the blended chili sauce and bay leaf. Mix everything together until it is evenly distributed.
- Bring to a boil, then reduce heat to low and simmer, covered, for 2 to 2½ hours until the pork is fork tender and done. This can also be done in a 325°F oven.
- Serve in a bowl with white rice, warm tortillas, and/or pinto beans. Garnish with chopped cilantro, diced onion, and lime wedges.
Notes
- Adapted from Isabel Eats and Serious Eats.
- Storage
- Store: Store leftovers in an airtight container in the refrigerator for up to 7 days. Reheat it in the microwave or on the stovetop. If it has thickened, you may need to stir in some extra broth or water.
- Freeze: You can freeze this dish for up to 3 months when stored in a freezer-safe container or potioned in Ziploc bags. Defrost in the refrigerator before reheating.
Nutrition Information
Show Details
Calories
312kcal
(16%)
Carbohydrates
23g
(8%)
Protein
24g
(48%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
0.02g
Cholesterol
71mg
(24%)
Sodium
1631mg
(68%)
Potassium
918mg
(26%)
Fiber
8g
(32%)
Sugar
12g
(24%)
Vitamin A
7305IU
(146%)
Vitamin C
10mg
(11%)
Calcium
56mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Calories | 312kcal | 16% |
| Carbohydrates | 23g | 8% |
| Protein | 24g | 48% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 71mg | 24% |
| Sodium | 1631mg | 68% |
| Potassium | 918mg | 20% |
| Fiber | 8g | 32% |
| Sugar | 12g | 24% |
| Vitamin A | 7305IU | 146% |
| Vitamin C | 10mg | 11% |
| Calcium | 56mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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