Yield: 8
Carne Adovada
This smokey and spicy carne adovada in a chile-based sauce will become your new favorite southwestern pork stew with bold Mexican spices.
Ingredients
- 5-6 pound pork shoulder, cut into 1.5-inch chunks
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 6 garlic cloves, roughly chopped
- 10 dried New Mexico red chiles, stems and seeds removed
- 8 dried ancho chiles, stems, and seeds removed
- 3 cups chicken broth
- 3 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon salt
- 2 teaspoons ground cumin
- 2 teaspoons Mexican oregano
- 1 teaspoon dried thyme
- ¼ teaspoon ground cloves
- 2 bay leaves
Optional, For Serving
- Cilantro
- Corn Tortillas, or Flour Tortillas
- Onion, diced
- Mexican Rice, or Arroz Blanco
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Instructions
- Heat the olive oil or lard in a deep, heavy-duty pan, like a dutch oven. Then add some of the pork chunks, browning on each side. (You are not looking to cook the pork though, just getting a good sear on outside of the pork.) Sear the pork in small batches to prevent crowding to make sure you get a proper sear. Then remove pork from the pan and set aside.
- Add the onions and garlic to the pan and cook for 2 minutes. Then add the pork back into the pan.
- While the pork is cooking, place the chilis in a pan and cover with water. Bring to a boil, then turn down to medium-low and simmer for 10 minutes. Turn off the heat and cover with a lid for another 10 minutes. You may need to place a small plate or bowl on the chilis to keep them submerged in the water.
- Strain the chilis and place them into a blender or food processor, then add the chicken broth, vinegar, sugar, salt, cumin, oregano, thyme, and ground cloves. Blend until very smooth.
- Pour the sauce over the pork, then add the bay leaves. Bring to a simmer over medium-low heat and simmer for an hour, or up to 2 hours, until met is tender and the sauce is thickened. Stir occasionally as it cooks to make sure it isn’t sticking on the bottom of the pan.
Notes
Storage: Once fully cooled, refrigerate any leftovers in an airtight container for up to 5 days.
Reheat: To reheat it, microwave it for up to a minute or until warm. You can also heat it in a pan over medium heat for 6-8 minutes.
Freeze: Place it in freezer-friendly bags or containers in serving-size portions and freeze it for up to 3 months. For best results, thaw it overnight in the fridge before reheating as usual.
Use bacon drippings. Save any leftover bacon drippings from breakfast and use them instead of oil (or lard) to give the dish a smokier flavor.
New Mexico Red Chiles: These come in mild, hot and extra hot. Use whichever you prefer. If you can not find New Mexico Red Chiles, you can swap them for Dried Guajillo chiles.
Make it smokier and spicier. You can use hot dried New Mexico chiles or add 1 to 3 chipotle peppers in adobo to the sauce to make it smokier with more heat!
Cook in small batches. Don’t overcrowd the pot when cooking the pork. Even if you’re in a rush, it’s best to cook in small batches, otherwise the pork will sweat and won’t brown as well as it should.
Add potatoes. Dice 1 or 2 large potatoes and add the diced potatoes to the pot 30 minutes before the stew is done simmering. It’ll make the dish extra hearty and filling.
Nutrition
Serving: 1, Calories: 587kcal, Carbohydrates: 61g, Protein: 43g, Fat: 23g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 10g, Cholesterol: 118mg, Sodium: 1405mg, Potassium: 2122mg, Fiber: 23g, Sugar: 36g, Vitamin A: 20885IU, Vitamin C: 28mg, Calcium: 79mg, Iron: 8mg