Carne Adovada New Mexican Stewed Pork

Melt in your mouth tender pork shoulder braises for hours in a chili pepper based sauce. Don’t worry! This one isn’t too spicy. Though, if you want, I’ll teach you how to turn it spicy! Dried chili peppers are one of the things that sets Mexican and Southwest-style cuisines apart. They can range from mild to fiery, and always bring their own unique flavor profiles. Chilis shine in my Birria Stew, and it’s counterpart, Birria Tacos. And let’s not forget Camarones a la Diabola, the shrimp dish so spicy it will make your eyelids bulge. Today’s recipe isn’t heavy on the heat, relying on the relatively mild New Mexico and Ancho chilis, but it sure brings on the flavor!

What is Carne Adovada?

Carne Adovada is a beloved New Mexican dish featuring tender, slow-cooked pork braised in a rich, red chili sauce. Similar to Chile Colorado, except swapping the beef for pork, this stew combines the deep, smoky flavors of dried chilis with aromatic spices.

Ingredients Needed

Dried Chili Peppers – I have found a mix of New Mexico and ancho chilis give a well balanced flavor profile. That being said, feel free to experiment with ratios, or add in other varieties like guajillo. For a spicy version, add some árbol chilis into the mix. Garlic – Garlic is pretty essential, but in a pinch, you could use a small amount of garlic powder as a substitute. White Vinegar – Apple cider vinegar could be a good alternative. Honey – If you prefer not to use honey, maple syrup or agave nectar can be used. Mexican Oregano – Regular oregano can be used, though it lacks the same intensity. Cumin Powder – Another Mexican spice staple. Cayenne Powder – For a little kick (but not as much as adding árbol). Ground Cloves – Adds another layer of flavor. If you don’t have ground, simply place whole cloves between paper towels and crush them with a pestle or similar object. Cooking Oil – Almost any neutral oil, like vegetable or canola oil, can be used for browning the meat. Pork Shoulder – A well marbled cut is ideal. This can be in the form of Boston butt, picnic roast, or shoulder cut country style ribs. For a leaner option, you could use pork loin, but keep in mind it won’t be as tender. White Onion – Yellow onions can be used in place of white onions.

Carne Adovada Recipe

Prep the chilis: I remove the stems and seeds from the chilis, then briefly toast them in a dry skillet for 1-2 minutes. I transfer them to a small pot and add enough water to completely submerge them. I bring the water to a boil, remove the pot from heat, and let the chilis soak for 10 minutes. Do not discard soaking water.
Make chili paste: I transfer the chilis into a blender along with one cup of the soaking water, garlic, vinegar, honey, and spices. Then, I blend until smooth.
Brown the pork: I give the pork a quick sear in an oiled skillet until it’s browned. Then, I plate it out.
Sauté onion: I add onion and sauté until it starts to soften up.
Cook the adovada: I add the sauce into the pan along with 1 additional cup of the chili soaking water and stir well. Later I add in the pork chunks. I bring the pot to a simmer, reduce heat to low, cover and cook until pork is super tender, about 2-2.5 hours.

Can I Cook It in a Slow Cooker?

Absolutely, it is a stew after all! I simply follow the same steps above through sautéing the onions. Then, I place the onions, sauce, and pork in my crock pot. For the best flavors, I recommend using the additional cup of soaking liquid to deglaze the searing pan, then pouring it into the crock. I don’t want to waste all those browned bits I created searing the meat. I place the lid on, then cover and cook on low for 6-8 hours or high for 3-4 hours.

Serving Suggestions

Carne adovada is typically garnished with cilantro and served with rice and/or tortillas, along with lime wedges. I also love to shred the pork and use it as a filling for tacos or burritos, or as a topping for nachos, bowl meals, or even baked potatoes. For a low carb option, I serve it with cauliflower rice. Hmm… how about adovada ramen? Hey, it works with Birria!

Alpana’s Tips

Toast Chilis Carefully: When I’m toasting the chilis, I do it over medium heat and keep a close eye on them. They should become fragrant but not burnt, as burnt chilis will give a bitter taste to my sauce. Browning the Pork:I don’t rush browning the pork. This step adds depth to the flavor. I make sure the pork is dry before I add it to the pan, and I don’t overcrowd the pan to ensure a good sear. Skimming the Fat: After the cooking process, there might be excess fat on the surface. I skim this off so my dish isn’t greasy.

Give your pork a Southwest makeover tonight! Trust me, once you take your first succulent, tender and flavorful bite, you’ll be hooked! Pin or bookmark this delicious recipe so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you.