Carne Adovada Recipe
Savor the rich, slow-cooked flavors of our Carne Adovada, featuring tender pork marinated in a vibrant blend of red chilies, garlic, and spices. This mouthwatering dish is served with warm tortillas, perfect for wrapping around each succulent bite, and accompanied by a side of fragrant rice and beans, ensuring a truly satisfying meal that transports you straight to the heart of New Mexico.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chile Sauce
Remove stems and seeds from the New Mexico red chile pods. In a large pot, place the pods and cover them with water. Bring to a boil, then reduce heat and simmer for 20 minutes until soft. Drain the pods and place them in a blender with garlic, cumin, oregano, salt, black pepper, apple cider vinegar, and 1 cup of water. Blend until smooth.
- 2
Marinate the Pork
Cut the pork shoulder into 2-inch pieces and place them in a large bowl. Pour the blended chile sauce over the pork, mixing well to coat. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.
- 3
Cook the Carne Adovada
In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the marinated pork along with all the marinade. Pour in the additional cup of water, stirring to combine. Bring to a boil, then reduce heat to low and cover. Simmer for 2 to 3 hours, stirring occasionally, until the pork is tender and flavorful.
- 4
Serve
Once cooked, taste and adjust seasoning if necessary. Serve hot with rice, tortillas, or beans.