Carne Adovada
Cubes of pork shoulder marinated and slow-braised in a deep red New Mexico chile sauce until fork-tender and glossy.
- Prep
- 30 min
- Cook
- 150 min
- Total
- 180 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 410 kcal
Equipment
- •Blender
- •Dutch oven or heavy braising pot
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 26
- carbs
- 12
- protein
- 32
- calories
- 410
Instructions
- 1
Toast the chile pods in a dry skillet over medium heat for 1–2 minutes per side until fragrant. Soak in the hot water for 20 minutes until soft.
- 2
Blend the softened pods, soaking liquid, garlic, oregano, cumin, and vinegar until smooth. Pour through a mesh strainer to remove any skins.
- 3
Season the pork cubes with salt. Brown them in oil in a Dutch oven over medium-high heat on all sides.
- 4
Add the onion and cook for 3 minutes. Pour in the red chile sauce and scrape up any browned bits from the bottom.
- 5
Bring to a simmer and cover. Cook gently over low heat for 2 to 2.5 hours, stirring occasionally, until the pork is fork-tender and the sauce thickens.
- 6
Take off the lid for the last 20 minutes to thicken the sauce if needed. Taste and add more salt before serving.
Chef's tips
Toast the dried chile pods lightly before soaking to deepen their flavor, but watch closely — scorched chile turns bitter.
Storage
Refrigerate up to 4 days in an airtight container; the flavor improves overnight. Freezes well for up to 3 months.
Reheating
Warm gently in a covered pot over low heat, adding a splash of water or stock if the sauce has thickened too much.
Common mistakes to avoid
- •Using chili powder instead of whole dried New Mexico red chile pods, which gives a flat, dusty flavor.
- •Skipping the seed and stem removal, which can make the sauce bitter and gritty.
- •Rushing the braise — the pork needs low, slow heat to become tender.
Serving suggestions
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