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Carne Adovada

Carne Adovada is a New Mexico-style stewed pork dish that features a boldy spiced sauce made from dried chiles and perfectly tender pork.

Prep Time
20 mins
Cook Time
2 hrs 20 mins
Total Time
2 hrs 55 mins
Servings: 8 servings
Calories: 354 kcal
Course: Dinner
Cuisine: Mexican

Ingredients

  • 8 ancho chiles, rinsed (about 3 ounces)
  • 12 guajillo chiles, rinsed (about 2.5 ounces)
  • 1 dried bay leaf
  • water
  • 8 garlic cloves
  • 1/2 cup distilled white vinegar
  • 1/4 cup soy sauce
  • 1 1/2 teaspoons dried Mexican oregano
  • 3/4 teaspoon dried thyme
  • 2 teaspoon granulated sugar
  • 1 1/2 teaspoon ground cumin
  • 1 1/2 tablespoons kosher salt
  • 3 tablespoons oil, divided
  • 3 pounds pork shoulder, cut into bite-sized chunks
  • 1 medium onion, chopped
  • for serving: chopped cilantro, lime wedges, warm tortillas

Instructions

    Cup of Yum
  1. Remove and discard the stems and seeds from the ancho and guajillo chiles. Tear the chiles into medium-sized pieces.
  2. Heat a large skillet over medium heat. Add the chiles and toast until fragrant, stirring frequently for about 1-2 minutes.
  3. Transfer the chiles to a medium pot. Add the bay leaf and fill the pot with water until the chiles are completely covered.
  4. Bring the water to a boil over high heat, then remove from heat, cover, and let the chiles soak for 10 minutes.
  5. Transfer the soaked and softened chiles and the bay leaf to a large blender using a slotted spoon.
  6. Add 3 cups of the chile-soaked water, garlic, vinegar, soy sauce, oregano, thyme, sugar, cumin, and salt. Blend until smooth and set aside.
  7. Heat 1 tablespoon of oil in a large pot or Dutch oven over medium-high heat. Add ½ of the pork shoulder and sear on all sides until browned, then transfer to a bowl or large plate.
  8. Add another tablespoon of oil to the pot as well as the remaining pork. Sear on all sides until browned, then transfer to the same bowl or plate.
  9. Add the remaining 1 tablespoon of oil to the pot and add the onion. Cook for 5 minutes, scraping any brown bits that have stuck to the bottom of the pan.
  10. Add the seared pork back into the pot and pour the blended chile sauce on top. Mix together to combine.
  11. Bring the pot to a boil, reduce heat to low, cover, and cook for 2 hours.
  12. Serve in a bowl garnished with chopped cilantro, lime wedges, and a side of warm flour tortillas and/or rice.

Nutrition Information

Serving 1serving Calories 354kcal (18%) Carbohydrates 32g (11%) Protein 26g (52%) Fat 15g (23%) Saturated Fat 3g (15%) Polyunsaturated Fat 4g Monounsaturated Fat 7g Trans Fat 0.02g Cholesterol 70mg (23%) Sodium 1831mg (76%) Potassium 1167mg (33%) Fiber 12g (48%) Sugar 18g (36%) Vitamin A 10684IU (214%) Vitamin C 16mg (18%) Calcium 56mg (6%) Iron 4mg (22%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 354

% Daily Value*

Serving 1serving
Calories 354kcal 18%
Carbohydrates 32g 11%
Protein 26g 52%
Fat 15g 23%
Saturated Fat 3g 15%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 7g 35%
Trans Fat 0.02g 1%
Cholesterol 70mg 23%
Sodium 1831mg 76%
Potassium 1167mg 25%
Fiber 12g 48%
Sugar 18g 36%
Vitamin A 10684IU 214%
Vitamin C 16mg 18%
Calcium 56mg 6%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.