Carne adovada is a flavor powerhouse. The tender pork soaks up that bold, rich chile sauce, marinating for hours to become incredibly juicy and flavorful. The combination of spices—red chile powder, cumin, and oregano—creates a deep, complex taste that’s smoky, spicy, and savory. Slow-cooking it in the oven allows the flavors to meld perfectly, resulting in a dish that’s both comforting and exhilarating for your taste buds. It’s a true showcase of New Mexican cuisine at its finest. Ready for a culinary adventure? 🍴🔥
Carne Adovada
Ingredients
- 3 lbs pork shoulder cut into 1-inch cubes
- 3 tbsp vegetable oil
- 1 large onion finely chopped
- 4 garlic cloves minced
- 2 cup red chile powder preferably New Mexican
- 4 cup chicken broth
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp apple cider vinegar
Instructions
- Prepare the Chile Sauce: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and garlic, sauté until soft and fragrant. Stir in the red chile powder, then gradually add the chicken broth, stirring constantly to create a smooth sauce.
- Season the Sauce: Add the oregano, cumin, salt, and black pepper to the sauce. Bring to a simmer and let it cook for about 10 minutes to allow the flavors to blend.
- Marinate the Pork: Place the pork cubes in a large bowl. Pour the chile sauce over the pork, making sure it’s well-coated. Cover and refrigerate for at least 4 hours, but preferably overnight.
- Cook the Pork: Preheat your oven to 325°F (165°C). Transfer the pork and sauce to a baking dish, cover with foil, and bake for about 2 to 2.5 hours, or until the pork is tender and the sauce has thickened.
- Finish and Serve: Stir in the apple cider vinegar before serving. Serve hot with rice, beans, tortillas, or as a filling for burritos.