Carne adovada
Carne adovada, from above
Non vegNew Mexico

Carne adovada

Pork braised in red chile until it falls apart. Deep, earthy, slow and very New Mexico.

210 minTime
32 gProtein each
hotSpice
12hPlan ahead. Soak for 12 hours first; the 210 minutes come after.
Strings of red chile2 chapters · 1 min read

Make it your way

Grandma's wayPork marinated in New Mexico red chile and slow braised.
The original
492kcalsame
32 gproteinsame
4 gfibresame
210minutessame

Carne adovada.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Porkshoulder, in 4 cm cubes
Dried guajillo chilliNew Mexico red chiles or guajillo, stemmed and seeded
Dried ancho chilli1 to 2, for depth
Onion1, chopped
Garlic5 cloves
Dried oregano1 tsp
Cumin powder (ground cumin)1 tsp
Vinegar1 tbsp
Honey2 tsp
Chicken stock (chicken broth)2 cups, hot
Salt2 tsp

Method

4 steps
  1. 1Toast the dried chiles in a dry pan 20 seconds a side, then soak in the hot stock for 20 minutes.
  2. 2Blend chiles and stock with onion, garlic, oregano, cumin, vinegar, honey and salt until smooth.
  3. 3Toss the pork in the sauce and marinate in the fridge overnight.
  4. 4Cover and bake at 160°C for about 3 hours, stirring once, until the pork shreds easily.
Serve it like this

Spoon into a warm bowl with a fried egg or rice and beans, or roll in flour tortillas. Sopaipillas with honey are the classic side.

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Make it a meal

What goes with Carne adovada: a bread or rice, a side, something to drink and something sweet.

Bread or rice New Mexican sopaipillas50 min
Bread or rice Mexican rice35 min
On the side Calabacitas25 min
On the side Coconut chutney10 min
To drink Sol kadhi40 min
Something sweet Malai kulfi60 min
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