Carne Adovada (New Mexican Stewed Pork)

Carne Adovada is a traditional New Mexican dish that combines tender, slow-cooked pork with a deeply flavorful chili-based sauce. It’s rich, spicy, and perfect for pairing with rice, tortillas, or your favorite sides. Here’s how to make it:

Ingredients

• 6 New Mexico chilis
• 4 ancho chilis
• 6 cloves garlic
• 3 Tbsp white vinegar
• 1 Tbsp honey
• 1½ tsp Mexican oregano
• 1½ tsp cumin powder
• 1 tsp salt (plus more to season pork)
• ½ tsp cayenne powder
• ⅛ tsp ground cloves
• 2 Tbsp cooking oil
• 2 pounds pork shoulder, cut into bite-sized chunks
• Pepper, to taste
• 1 medium white onion, diced
• Cilantro, for garnish
• Lime wedges, for serving

Instructions

Step 1: Prepare the Chilis

• Cut the stems off the chilis and make a slit along the side to open them. Discard the seeds.
• Dry toast the chilis in a hot pan for 1-2 minutes until fragrant (avoid burning them as it can turn them bitter).

Step 2: Soak the Chilis

• Place the toasted chilis into a small pot and add water until completely submerged.
• Bring to a boil, then remove from heat and let soak for 10 minutes. Do not discard the soaking water.

Step 3: Make the Sauce

• Transfer the soaked chilis, 1 cup of the soaking water, garlic, vinegar, honey, oregano, cumin, salt, cayenne, and cloves to a blender or food processor.
• Blend until smooth.

Step 4: Brown the Pork

• Heat oil in a heavy-bottomed skillet over medium-high heat.
• Season the pork chunks with salt and pepper, and brown them on all sides. Work in batches to avoid overcrowding the pan.
• Remove the pork to a plate and set aside.

Step 5: Cook the Onion

• Add the diced onion to the skillet and sauté until translucent.

Step 6: Combine Pork and Sauce

• Pour the chili sauce into the skillet, along with 1 additional cup of the chili soaking water. Stir well.
• Add the browned pork chunks back into the pan, ensuring they are coated in the sauce.

Step 7: Slow Cook

• Bring the mixture to a simmer, reduce the heat to low, cover, and let it cook for 2-2.5 hours. Stir occasionally, and cook until the pork is fork-tender.

Step 8: Remove Grease

• Before serving, skim any accumulated grease off the top of the stew and discard.

Step 9: Serve and Garnish

• Serve the Carne Adovada with rice, tortillas, or both. Garnish with fresh cilantro and lime wedges for added freshness.

Tips for Success

• For extra flavor, marinate the pork in the chili sauce overnight before cooking.
• Adjust the heat level by using fewer New Mexico or ancho chilis, or omitting the cayenne powder.
• Store leftovers in an airtight container in the refrigerator for up to 3 days; the flavors only deepen with time.

Carne Adovada is a dish that captures the essence of New Mexican cuisine. Enjoy its bold flavors and comforting textures with friends and family!