carne adovada

• Prep Time: 30 minutes (plus marinating time)

• Cook Time: 2 to 3 hours (oven or stovetop)

• Marinating Time: Minimum 4 hours (overnight preferred)

• Total Time: ~6–8 hours

• Servings: 6

• Difficulty: Moderate

• Dish Type: Main Course

• Cuisine: New Mexican / Southwestern

 Ingredients

 For the Pork:

• 3 pounds pork shoulder (boneless, trimmed, and cut into 1 ½-inch chunks)

 For the Red Chile Marinade:

• 10–12 dried New Mexico red chiles (or a mix of guajillo and ancho if unavailable)

• 1 ½ cups hot water (for soaking chiles)

• 1 medium onion, roughly chopped

• 4–6 cloves garlic, peeled

• 1 tbsp ground cumin

• 1 tbsp Mexican oregano (or regular oregano)

• 1 ½ tsp salt (to taste)

• 1 tsp ground black pepper

• 1 tsp smoked paprika (optional)

• 1 tbsp apple cider vinegar (balances flavor)

• 1–2 tbsp lard or vegetable oil (for sautéing or richness)

• Optional: pinch of ground clove or cinnamon for added warmth

 Equipment You’ll Need

• Dutch oven or large baking dish

• Blender or food processor

• Saucepan

• Fine mesh strainer (optional)

• Knife and cutting board

• Large mixing bowl

 Step-by-Step Instructions

Step 1: Prepare the Chiles

1. Remove the stems and seeds from the dried chiles.

2. Toast them lightly in a dry skillet over medium heat for 30–60 seconds per side, until fragrant (do not burn).

3. Place in a bowl and cover with hot water. Let soak for 20 minutes until softened.

Step 2: Make the Marinade

In a blender or food processor, combine:

• Soaked chiles (drained)

• 1 cup of the soaking liquid

• Onion

• Garlic

• Cumin, oregano, salt, pepper

• Paprika, vinegar, and optional clove

• Blend until very smooth (2–3 minutes)

Optional: Strain the sauce through a fine mesh sieve for an ultra-smooth texture.

Step 3: Marinate the Pork

• Place pork chunks in a large bowl or zip-top bag.

• Pour the marinade over and mix until pork is fully coated.

• Cover and refrigerate for at least 4 hours, preferably overnight for full flavor.

Step 4: Slow Cook the Carne Adovada

Oven Method (Recommended):

1. Preheat oven to 300°F (150°C).

2. Transfer pork and all marinade to a Dutch oven or covered baking dish.

3. Cover tightly and bake for 2½–3 hours, until the pork is tender and falling apart.

4. Stir occasionally if desired.

Stovetop Method:

• Simmer in a large pot over low heat, partially covered, for 2 to 2½ hours, stirring occasionally.

Slow Cooker Method:

• Cook on Low for 6–8 hours or High for 4–5 hours.

Step 5: Serve

Once the pork is melt-in-your-mouth tender, taste for salt and adjust if needed.

Serve hot with:

• Warm flour or corn tortillas

• Spanish rice

• Refried or whole pinto beans

• Sliced avocado or guacamole

• Pickled onions or fresh cilantro

 How to Use Carne Adovada

This dish is extremely versatile. Use it in:

• Burritos or tacos

• Stacked enchiladas

• Huevos rancheros with a fried egg on top

• Tamale fillings

• Breakfast hash with potatoes

 Expert Tips

• Use pork shoulder — it becomes juicy and tender when slow-cooked.

• Charring the chiles slightly enhances depth. Just don’t over-toast them, or they’ll turn bitter.

• Adjust heat by including or excluding chile seeds or adding hotter varieties (like chile de arbol or pasilla).

• Don’t rush the marinating. The chile flavor really penetrates overnight.

• Lard = authenticity. While optional, using lard in the marinade gives a silky mouthfeel and traditional flavor.

 Storage & Reheating

• Fridge: Store in an airtight container for up to 5 days.

• Freezer: Freeze for up to 3 months. Thaw in the fridge before reheating.

• Reheat: Gently on the stovetop over low heat, adding a splash of broth if needed.

 Nutrition Information (Per Serving – Approximate)

Actual values vary based on marinade amounts retained and cooking method.