Carne Adovada Recipe
This traditional Carne Adovada recipe brings the authentic taste of New Mexico to your kitchen.
Equipment
- Large mixing bowl
- Sharp knife
- Cutting board
- Dutch oven or heavy pot
- Blender or food processor
- Fine mesh strainer
- Measuring cups and spoons
- Aluminum foil
Ingredients
- 3 lbs pork shoulder cut into 2-inch cubes
- 8 dried New Mexico red chiles stems removed
- 4 cups hot water
- 4 garlic cloves minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
Instructions
- Remove stems and seeds from dried chiles carefully.
- Soak chiles in hot water for 30 minutes.
- Blend soaked chiles with soaking liquid until smooth.
- Strain mixture through fine mesh to remove skins.
- Heat oil in Dutch oven over medium heat.
- Season pork cubes with salt and pepper thoroughly.
- Brown pork pieces on all sides, about 8 minutes.
- Add minced garlic and cook for 1 minute.
- Pour chile sauce over browned pork completely.
- Add cumin and oregano to the mixture.
- Bring to boil, then reduce heat to low.
- Cover and simmer for 2.5 to 3 hours.
- Stir occasionally to prevent sticking or burning.
- Cook until pork shreds easily with fork.
Notes
- Use authentic New Mexico red chiles for the best flavor profile and traditional taste.
- Removing chile skins creates a smoother, more refined sauce texture.
- Maintain gentle heat to ensure tender, fall-apart pork without drying out.
- Add more salt or cumin during cooking to achieve your preferred flavor balance.
- This Carne Adovada recipe tastes even better the next day after flavors meld together.