Carne Adovada Recipe 2

Ever wanted to impress your taste buds with a dish that’s pure comfort and flavor heaven all in one? Let me take you on a rich, aromatic journey with this mouthwatering Carne Adovada recipe—it’s the kind of meal that slow-cooks its way into your heart. 🌶️🍽️

I love how the New Mexico chile pods give my Carne Adovada depth and warmth, infusing it with their rich, smoky flavor. The tenderness of the pork shoulder, combined with the abundant amounts of garlic and cumin (almost too much for some), makes this a dish with hearty texture, body, and flavor.

And then there’s the vinegar. Apple cider vinegar, to be precise.

Its tanginess doesn’t really come through in the final product but works behind the scenes to give the dish a flavor profile that is far more complex than your run-of-the-mill shredded pork.

Ingredients

• Pork Shoulder: Rich in protein, delivers a tender, juicy texture.
• New Mexico Chile Pods: Pack complex flavors, mild heat, rich vitamin C.
• Garlic: Adds pungent flavor, offers antimicrobial and antioxidant benefits.
• Ground Cumin: Earthy, warm aroma; may aid digestion and reduce inflammation.
• Dried Oregano: Herbaceous taste; rich in antioxidants and anti-inflammatory properties.
• Apple Cider Vinegar: Provides tangy taste, supports digestion, may regulate blood sugar.

Ingredient Quantities

• 3 pounds pork shoulder, cut into 1-inch cubes
• 12 dried New Mexico chile pods
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cups chicken broth
• 1/4 cup apple cider vinegar
• 2 tablespoons vegetable oil

How to Make this

1. Take out the stems and seeds from the dried New Mexico chile pods. Give them a cold water rinse; that should remove any dust.

2. In a saucepan, add the chile pods and cover them with water. Heat to boiling, then reduce to a simmer. Cook, covered, for about 10 minutes, until the chiles are soft.

3. Remove moisture from the chile pods and put them in a blender. To the blender, add the following ingredients: minced garlic; ground cumin; dried oregano; salt; ground black pepper; apple cider vinegar; and 1 cup of chicken broth. Blend them until you have the smoothest sauce.

4. In a large pot or Dutch oven, medium-high heat is the next action for the oil to take. The heat and the oil want to mingle, and that’s what’s intended here. The next ingredient is cubed pork shoulder. It’s pork in a pot

5. After all the pork has been browned, put it back into the pot and pour the chile sauce over the meat. Stir to coat the pork thoroughly with the sauce.

6. Incorporate the last cup of chicken broth in the pot, and stir to mix. Bring the pot to a low simmer.

7. Lower the heat to low, put a lid on the pot, and allow it to simmer for 2 to 3 hours. Stir now and then, as needed, to keep it from sticking and to make sure the pork is tender when you’re done.

8. If needed, taste the dish and adjust the seasoning with additional salt or spices.

9. When the pork is tender and the sauce thickened, remove the pot from the heat.

10. Warm tortillas, rice, or beans accompany the serving of the Carne Adovada, garnished to one’s liking. Enjoy!

Equipment Needed

1. Knife
2. Cutting board
3. Saucepan
4. Blender
5. Large pot or Dutch oven
6. Wooden spoon or spatula
7. Measuring spoons
8. Measuring cups
9. Tongs or a slotted spoon

FAQ

• What is Carne Adovada?Carne Adovada is a New Mexico classic that stars marinated pork in a tong-popping red chile sauce that practically makes a salsa roja seem tame by comparison. That’s because New Mexican red chile is among the most flavorful in the world, and when it comes to making it sing in a semester at sea, nothing stars it better than using it to sauce a hunk of pork.
• Can I use a different cut of pork?For its marbling and tenderness, pork shoulder is the preferred cut, but you can also use pork butt or pork loin for a leaner version.
• How do I prepare the chile pods?Take the dried chile pods and remove their stems and seeds. After this, you should soak them in very hot water until they have softened. It is then that you can blend them into a smooth sauce.
• Can I make this recipe milder?Indeed, use fewer chile pods, or replace some with milder chiles such as guajillo or pasilla to reduce the heat.
• Is it possible to make Carne Adovada in advance?For sure. You can finish preparation a full two days before service, with no ill effect; in fact, it just about guarantees that the dish is ready for service with a full, deep flavor. This is a make-ahead dish.
• Can I cook this in a slow cooker?After browning the pork and preparing the sauce, proceed to transfer all the ingredients into a slow cooker. Set the slow cooker to low and allow the mixture to cook for 6-8 hours, or until it has become tender.
• What are some serving suggestions?Accompany with warm tortillas, rice, or beans, and finish with fresh cilantro or lime wedges for a burst of flavor.

Carne Adovada Recipe 2 Substitutions and Variations

1. 12 dried New Mexico chile pods\nYou can substitute \n\nwith 12 dried Ancho chiles \n\nfor a slightly different flavor profile.
3 cloves garlic, minced: Substitute with 1 teaspoon powdered garlic.
1 tablespoon ground cumin. You can use an equal amount of ground coriander for a different take on the flavor.
2 cups chicken broth: Substitute with 2 cups of beef broth if you want a more robust flavor.
1/4 cup apple cider vinegar—Replace it with 1/4 cup red wine vinegar.

Pro Tips

1. Toast the Chile Pods: Before rehydrating the dried New Mexico chile pods, consider toasting them in a dry skillet over medium heat for a minute or two. This enhances their natural flavors and adds a deeper, richer taste to the sauce.