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New Mexico Carne Adovada

New Mexico Carne Adovada recipe image
This authentic New Mexican classic features tender pork shoulder braised slowly in a deep, complex sauce made from dried red chiles. The result is a dish with a velvety texture and a balance of smoky, earthy, and mildly spicy flavors that are truly comforting. The long cooking time allows the pork to become incredibly fork-tender, absorbing the robust aromatics of garlic, oregano, and cumin. It is an ideal centerpiece for family dinners or potlucks, offering a hearty and satisfying meal that tastes even better the next day. Serve it over rice, alongside fresh cornbread, or use it as a filling for burritos and enchiladas for a delicious twist.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 350.1
Dietary: Gluten-free
Description
This authentic New Mexican classic features tender pork shoulder braised slowly in a deep, complex sauce made from dried red chiles. The result is a dish with a velvety texture and a balance of smoky, earthy, and mildly spicy flavors that are truly comforting. The long cooking time allows the pork to become incredibly fork-tender, absorbing the robust aromatics of garlic, oregano, and cumin. It is an ideal centerpiece for family dinners or potlucks, offering a hearty and satisfying meal that tastes even better the next day. Serve it over rice, alongside fresh cornbread, or use it as a filling for burritos and enchiladas for a delicious twist.
Ingredients
  • 1 1/2 cup Crushed dried red New
Directions
  1. 1
    Preheat oven to 300&# 194;°F (150°C).
  2. 2
    In a large bowl, combine the crushed dried red chiles, minced garlic, dried oregano, and water.
  3. 3
    Stir the mixture well to create a smooth, consistent sauce.
  4. 4
    Place the cut pork strips or cubes into a glass baking dish.
  5. 5
    Pour the chile sauce over the pork, ensuring all pieces are evenly coated and submerged.
  6. 6
    Cover the dish tightly with foil and marinate in the refrigerator overnight.
  7. 7
    Remove from refrigerator and let sit at room temperature for 30 minutes before baking.
  8. 8
    Bake covered in the preheated oven for 2 to 2.5 hours, or until the pork is very tender and begins to fall apart.
  9. 9
    Uncover and bake for an additional 15 minutes if a thicker sauce is desired.
  10. 10
    Let rest for 10 minutes before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 350.1kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.9mg1%
Total Carbohydrate 90.0g30%
Dietary Fiber 0.0g0%
Sugars 90.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use New Mexico or Ancho chiles for the crushed dried red chiles to achieve the authentic smoky flavor profile.

If you are short on time, you can marinate the pork for at least 4 hours instead of overnight, though overnight yields more tender results.

This dish freezes well. Store in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or in the oven.

Serve with warm flour tortillas, rice and beans, or use as a filling for burritos, enchiladas, or tacos.

If the sauce is too thick after baking, add a splash of water or broth and stir to adjust consistency.

For a spicier version, add a diced jalapeño or serrano pepper to the marinade.

Ensure the pork is fully cooked by checking that the internal temperature reaches 145°F (63°C) or higher, though braised cuts are often cooked to higher temperatures for tenderness.

Keywords: carne adovada, new mexico, pork shoulder, red chile sauce, braised pork, mexican cuisine, slow cooked, dried chiles, smoky flavor, comfort food, pork recipe, stew, oven baked, garlic, oregano, family dinner, burrito filling, enchiladas, spicy pork, traditional recipe
Read it online: https://www.chefs-mate.com/recipe/new-mexico-carne-adovada/