Carne Adovada Recipe
User Reviews
5.0
54 reviews
Excellent
-
Prep Time
20 mins
-
Additional Time
2 hrs 10 mins
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Total Time
2 hrs 30 mins
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Servings
8
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Calories
311 kcal
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Course
Main Course
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Cuisine
American
Carne Adovada Recipe
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This carne adovada recipe is pure New Mexico in a bowl, with tender chunks of pork simmered in a rich and flavorful red chili gravy. Perfect for tacos and so much more!
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Ingredients
- 2 1/2 pounds pork shoulder pork butt, cut into chunks - Or you can use pork loin
- 2 tablespoon olive oil
FOR THE RED CHILI GRAVY
- 3 tablespoons olive oil divided
- 1 large onion chopped
- 1 poblano pepper chopped
- 2 small jalapeno peppers chopped (optional, for more heat, or use a serrano pepper for hotter)
- 4 cloves garlic chopped
- 2 tablespoons flour
- 3 cups chicken broth
- Juice from 1 orange
- 3/4 cup New Mexico red chili powder like Chimayo (or use dark red chili powder, or ancho, pasilla, or both)
- 1 teaspoon oregano
- 1 teaspoon Coriander
- 1/2 teaspoon cumin
- salt and pepper to taste
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or more to taste
Instructions
- Heat 2 tablespoons oil in a large pot to medium-high heat. I use my Dutch oven for this.
- Pat the chopped pork dry with paper towels. Season with salt and pepper and brown the pork a couple minutes per side. You may need to do this in batches. Remove the pork and set it aside for now.
- Heat 1 more tablespoon oil in the same pot and add the onion and peppers. Stir cook them down for 5 minutes to soften.
- Add the garlic and cook another minute, stirring, until the garlic blooms and becomes fragrant.
- Add the remaining 2 tablespoon olive oil and stir in the 2 tablespoons of flour. Cook, stirring constantly for 5 minutes to cook out the raw flour flavor. You can cook stirring longer if you'd like.
- Add the chicken broth, orange juice, chili powder, oregano, coriander, cumin and a bit more salt and pepper to taste. Cook for 5 minutes to thicken the gravy and develop the flavors.
- Return the browned pork to the pot bring the pot to a boil. Reduce the heat, cover, then cook the entire pot of pork in the gravy for 2 hours, or until the pork is fall-apart tender. The sauce should be nice and thick, like a chili gravy.
- Stir in the vinegar and honey. Season with a bit of salt and pepper to taste.
- Serve!
Nutrition Information
Show Details
Calories
311kcal
(16%)
Carbohydrates
19g
(6%)
Protein
22g
(44%)
Fat
19g
(29%)
Saturated Fat
4g
(20%)
Cholesterol
58mg
(19%)
Sodium
458mg
(19%)
Potassium
864mg
(25%)
Fiber
8g
(32%)
Sugar
5g
(10%)
Vitamin A
6669IU
(133%)
Vitamin C
18mg
(20%)
Calcium
100mg
(10%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Calories | 311kcal | 16% |
| Carbohydrates | 19g | 6% |
| Protein | 22g | 44% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 58mg | 19% |
| Sodium | 458mg | 19% |
| Potassium | 864mg | 18% |
| Fiber | 8g | 32% |
| Sugar | 5g | 10% |
| Vitamin A | 6669IU | 133% |
| Vitamin C | 18mg | 20% |
| Calcium | 100mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
54 reviews
Excellent
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