New Mexico Carne Adovada- Chile-braised Pork Stew

This classic New Mexican dish originated more than a century ago as a way to preserve pork. It has since become synonymous with New Mexican cuisine. It is a comfort food favorite and is eaten alone, with rice, stuffed inside enchiladas or sopapillas, or wrapped up in a burrito. With already made red chile sauce, this magnificent dish is even easier to assemble.

5 from 2 votes

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Course: Lunch, Main Course

Cuisine: American Southwest, New Mexico, North American

Prep Time: 15

Cook Time: 2

Total Time: 2 30

Servings:

Author: My Hungry Traveler

Equipment

Large Dutch oven or pot with lid
Large bowl

Ingredients

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

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Instructions

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

Nutrition