Adovada means “marinated”. Carne Adovada is pork braised in a spicy New Mexican red chile bath for hours. The pork cubes seared in a hot pan to create a crisp, caramelized exterior, and juicy, succulent interior. They then slow cook in chile sauce to infuse sweet, savory, and fiery nuances in to the meat. This dish is similar to Texas Chile con Carne in concept, except it uses pork cubes vs. small chipped beef pieces and there are no tomato or beans added.
Once the meat becomes fall-apart tender, it is either served alongside with some sopapillas for soaking up the magnificent juices, spooned over rice, stuffed into burritos, or scooped up with warm blue tortillas. Carne Adovada is usually topped with chopped onions, queso fresco, and lime.
New Mexico Carne Adovada- Chile-braised Pork Stew
- Large Dutch oven or pot with lid
- Large bowl
- 2 lbs Pork butt or shoulder
- 2 tbsp Vegetable oil
- 20 oz Homemade red chile sauce, and canned or frozen red chile puree Red Chile Sauce
- 1 tbsp Mexican oregano
- 1 tbsp Ground cumin
- 1 tbsp Granulated garlic (Sub: garlic powder)
- 1 tbsp Kosher salt
- Cut pork into rough 1½-inch cubes. Heat oil in a Dutch oven over medium-high heat and sear pork in batches. Transfer browned cubes to a plate or bowl.2 lbs Pork butt or shoulder, 2 tbsp Vegetable oil
- Preheat oven to 350℉ (175℃). Mix the all other ingredient together in a separate bowl.20 oz Homemade red chile sauce, and canned or frozen red chile puree, 1 tbsp Mexican oregano, 1 tbsp Ground cumin, 1 tbsp Granulated garlic (Sub: garlic powder)
- Combine the chile sauce mixture with pork cubes in the Dutch oven. Bake until pork is nearly falling apart, about 2 hours. Adjust for salt and serve with sopapillas on the side.1 tbsp Kosher salt