Entree: United States – New Mexico – Carne Adovada (Pork marinated and slow-cooked in a New Mexican red chile sauce)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr 40 min

Additional 20 min

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) boneless pork shoulder, cut into 1–1.5 inch (2.5–3.8 cm) cubes
- 6–8 dried New Mexico or guajillo chiles, stems removed and seeds discarded, about 2 oz (56 g)
- 1 cup (240 ml) hot water (for rehydrating chiles)
- 2 cups (480 ml) low-sodium chicken broth
- 1 small yellow onion, roughly chopped, about 6 oz (170 g)
- 4 cloves garlic, peeled (about 12 g)
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) red wine vinegar
- 1 tbsp (15 ml) tomato paste
- 1 tsp (2 g) dried oregano
- 1 tsp (2 g) ground cumin
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1 tsp (5 g) sugar (optional, to balance acidity)
- 1 bay leaf
- 2 tbsp (30 ml) lard or additional vegetable oil for browning (optional)
- Chopped fresh cilantro and lime wedges for serving (optional)

Instructions

1. Remove stems and seeds from the dried chiles, toast briefly in a dry skillet over medium heat until fragrant (about 30–60 seconds each side), then soak them in 1 cup (240 ml) hot water for 20 minutes until soft.
2. Drain chiles (reserve soaking liquid), then transfer to a blender with 1/2 cup (120 ml) of the reserved soaking liquid, chopped onion, garlic, tomato paste, red wine vinegar, oregano, cumin, sugar, and 1 tsp (5 g) salt; blend to a smooth paste, adding more soaking liquid as needed to reach a thick sauce consistency.
3. Pat the pork cubes dry and season with 1/2 tsp (2.5 g) salt and 1/4 tsp (0.75 g) pepper. In a large Dutch oven or heavy pot, heat 2 tbsp (30 ml) oil or lard over medium-high heat and brown the pork in batches until well colored, about 3–4 minutes per side. Remove pork and set aside.
4. Reduce heat to medium, add 1 tbsp (15 ml) oil if needed, and sauté any remaining chopped onion until translucent, about 4 minutes. Stir in the blended chile sauce and cook 2–3 minutes to develop flavor, stirring constantly to prevent sticking.
5. Return browned pork to the pot, pour in 2 cups (480 ml) chicken broth and the bay leaf; bring to a simmer. Adjust salt to taste. Cover and simmer gently on low for 1 to 1¼ hours, or until pork is very tender.
6. For a roast-finish (traditional adovada texture), preheat oven to 350°F (180°C). Transfer pork and sauce to a shallow roasting pan and roast uncovered 20–30 minutes to concentrate sauce and lightly caramelize edges, basting once or twice with sauce.
7. Alternatively, for a saucier finish, simmer uncovered on the stovetop over low heat 15–20 minutes until sauce thickens to desired consistency.
8. Discard bay leaf. Serve hot with warm corn tortillas, rice, or beans; garnish with chopped cilantro and lime wedges if desired.