New Mexico Carne Adovada is a traditional Southwestern dish known for its bold, smoky, and spicy flavors. This hearty stew features tender chunks of pork marinated and slow-cooked in a rich red chile sauce made from New Mexico chiles, garlic, and warm spices. Often served with warm tortillas, rice, or beans, Carne Adovada is a comforting dish that embodies the vibrant culinary heritage of New Mexico, perfect for gatherings or a cozy meal at home.
Ingredients (Serves 6-8)
For the Marinade and Sauce:
- 10-12 dried New Mexico red chiles (or a mix of guajillo and ancho for depth), stems and seeds removed
- 4 cups (960ml) hot water (for soaking chiles)
- 4 cloves garlic, peeled
- 1 tbsp dried Mexican oregano
- 1 tsp ground cumin
- 1 tsp smoked paprika (optional, for extra smokiness)
- 1 tsp salt (adjust to taste)
- ½ tsp ground black pepper
- 2 tbsp apple cider vinegar or red wine vinegar
- 1 tbsp honey or brown sugar (to balance heat)
For the Pork:
- 3-4 lbs (1.4-1.8kg) pork shoulder (or pork butt), trimmed and cut into 1-inch cubes
- 2 tbsp vegetable oil or lard
- 1 medium onion, finely chopped
- 2 cups (480ml) chicken broth (or water)
- 1 bay leaf
For Serving:
- Warm corn or flour tortillas
- Cooked rice or pinto beans
- Fresh cilantro, chopped (optional)
- Lime wedges
- Crumbled queso fresco or shredded cheese (optional)
Step-by-Step Recipe
Step 1: Prepare the Red Chile Sauce
- Soak the Chiles: Place the dried chiles in a large bowl and cover with 4 cups of hot water. Let them soak for 15-20 minutes until softened. You can place a small plate on top to keep them submerged.
- Blend the Sauce: Drain the chiles, reserving 1 cup of the soaking liquid. In a blender, combine the softened chiles, reserved soaking liquid, garlic, oregano, cumin, smoked paprika (if using), salt, black pepper, vinegar, and honey. Blend until smooth, about 1-2 minutes. If the sauce is too thick, add a bit more soaking liquid or water to reach a smooth, pourable consistency.
- Taste and Adjust: Taste the sauce and adjust seasoning with more salt, vinegar, or honey as needed. The sauce should be bold and slightly tangy with a deep chile flavor. Set aside.
Step 2: Marinate the Pork
- Prep the Pork: Trim excess fat from the pork shoulder and cut into 1-inch cubes. Place the pork in a large bowl or resealable plastic bag.
- Add the Sauce: Pour half of the red chile sauce over the pork, reserving the other half for cooking. Toss the pork to ensure all pieces are evenly coated.
- Marinate: Cover the bowl or seal the bag and refrigerate for at least 4 hours, preferably overnight (8-12 hours), to let the flavors penetrate the meat. Stir occasionally if possible.
Step 3: Cook the Carne Adovada
- Preheat the Oven: Preheat your oven to 300°F (150°C) for slow cooking.
- Sear the Pork (Optional but Recommended): Heat 2 tbsp of vegetable oil or lard in a large Dutch oven or heavy-bottomed pot over medium-high heat. Remove the pork from the marinade (don’t discard the marinade) and sear the pork in batches, browning on all sides, about 5-7 minutes per batch. Work in batches to avoid overcrowding. Transfer the browned pork to a plate.
- Sauté the Onion: In the same pot, add the chopped onion and cook over medium heat until softened and translucent, about 4-5 minutes. Scrape up any browned bits from the bottom of the pot for extra flavor.
- Combine Ingredients: Return the seared pork (and any juices) to the pot. Add the reserved marinade, the remaining red chile sauce, chicken broth, and bay leaf. Stir to combine.
- Slow Cook: Bring the mixture to a simmer, then cover the pot with a lid and transfer it to the preheated oven. Cook for 2-3 hours, stirring occasionally, until the pork is fork-tender and the sauce has thickened. Alternatively, you can cook on the stovetop over low heat for 2-3 hours, stirring occasionally to prevent sticking.
Step 4: Final Adjustments
- Check the Pork: The pork should be tender enough to shred with a fork but still hold its shape. If it’s not tender enough, cook for an additional 30 minutes.
- Adjust the Sauce: If the sauce is too thin, uncover the pot and simmer on the stovetop over medium heat for 10-15 minutes to reduce and thicken. If it’s too thick, add a splash of water or broth. Taste and adjust seasoning with salt or a squeeze of lime juice if needed.
- Remove the Bay Leaf: Discard the bay leaf before serving.
Step 5: Serve the Carne Adovada
- Plate the Dish: Serve the Carne Adovada hot, spooning the pork and sauce into bowls or onto plates.
- Add Sides and Garnishes: Serve with warm tortillas, rice, or pinto beans on the side. Garnish with fresh cilantro, a squeeze of lime, and crumbled queso fresco or shredded cheese, if desired.
- Pairing Suggestion: Pair with a cold Mexican lager, horchata, or a glass of agua fresca for a refreshing contrast to the spicy dish.
Tips for Success
- Chile Selection: New Mexico chiles are the star of this dish, but you can mix in guajillo for sweetness or ancho for depth. Adjust the heat by adding a small dried chile de árbol if you like it spicier.
- Marinating Time: Don’t skip the marinating step; it’s key for tender, flavorful pork. Overnight is best.
- Cooking Method: If you don’t want to use the oven, you can use a slow cooker. After searing, transfer everything to a slow cooker and cook on low for 6-8 hours.
- Leftovers: Carne Adovada tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Enjoy your New Mexico Carne Adovada—a true celebration of Southwestern flavors!
