Carne Adovada Recipe

Cooking Instructions

1. 1

   Prepare the Chile Sauce

   Start by removing the stems and seeds from the dried red chile peppers. Place them in a saucepan with enough water to cover them. Bring to a boil and simmer for about 15 minutes until softened. Drain and transfer to a blender.

2. 2

   Blend the Sauce

   In the blender with the softened chiles, add the garlic cloves, cumin, oregano, salt, and black pepper. Pour in 1 cup of chicken broth. Blend until smooth. If the sauce is too thick, add more broth as needed.

3. 3

   Cook the Pork Roast

   In a large pot or Dutch oven, add the smoked pork roast. Pour the blended red chile sauce over the pork. Add the remaining chicken broth. Cover and simmer on low heat for about 2 hours, or until the pork is tender and easily shreds with a fork.

4. 4

   Shred the Pork

   Once the pork is cooked, remove it from the pot and let it cool slightly. Shred the pork using two forks and return it to the pot, mixing it with the sauce.

5. 5

   Prepare the Serving

   In a serving dish, place a portion of the shredded carne adovada. Top with shredded cheese and let it melt slightly. Serve with cooked rice, beans, and warm tortillas on the side.