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Best Easy New Mexico Carne Adovada Recipe

Name: Best Easy New Mexico Carne Adovada Recipe
Total time: 240 min
Yield: 260 g
Ingredients: pork shoulder 2.5 lbs; yellow onion 1 pieces; garlic 5 cloves; New Mexico dried red chiles 8 pieces; chicken broth 2 cups; apple cider vinegar 2 tbsp; dried oregano 1.5 tsp; ground cumin 2 tsp; kosher salt 1.5 tsp; black pepper 0.5 tsp

New Mexico carne adovada slow-braises pork in a rich red chile sauce until fall-apart tender. This high protein family dish is a deeply flavorful Southwest staple with authentic regional heat.

Cook 240 min Difficulty NORMAL 350 kcal

#high protein #southwest #gluten free

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Ingredients

Main ingredients

pork shoulder 2.5 lbs
yellow onion 1 pieces
garlic 5 cloves
New Mexico dried red chiles 8 pieces
chicken broth 2 cups

Seasonings/Sauce

apple cider vinegar 2 tbsp
dried oregano 1.5 tsp
ground cumin 2 tsp
kosher salt 1.5 tsp
black pepper 0.5 tsp

Nutrition summary

Carbohydrates 10 g 11%

Protein 32 g 37%

Fat 18 g 52%

Serving size 260g

Cooking steps

1

Stem and seed the New Mexico dried red chiles. Toast them in a dry skillet over medium heat for 1-2 minutes until fragrant, being careful not to burn.
2

Place toasted chiles in a bowl, cover with hot chicken broth, and let soak for 20 minutes to soften.
3

Meanwhile, cut pork shoulder into large 2-inch cubes. Season lightly with salt and pepper.
4

Blend the soaked chiles with broth, onion, garlic, apple cider vinegar, oregano, cumin, salt, and pepper until completely smooth.
5

Combine pork cubes and chile sauce in a Dutch oven, coating pork evenly. Cover and slow-braise in a 300°F oven for 3 to 3.5 hours, stirring occasionally, until pork is fork-tender and sauce has thickened.
6

Uncover for the final 30 minutes to evaporate excess liquid and concentrate flavors. Serve hot.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The centerpiece of this carne adovada is pork shoulder, which, when slow-braised, becomes exceptionally tender. The authentic New Mexico dried red chiles in the sauce define its true regional flavor and deep color.

Q. How should I control heat during cooking?

Sear and toast your chiles briefly without burning to develop flavor. For braising, maintain a steady 300°F oven temperature. Slow cooking ensures the pork becomes succulent without drying out.

Q. How do I avoid overcooked or dry pork in carne adovada?

Cutting pork into large cubes prevents overcooking, and gentle braising in plenty of chile sauce at low oven heat keeps the meat moist. Stir halfway through to ensure even cooking and sauce coverage.

Q. How many calories and macronutrients does each serving contain?

Each 260g serving of carne adovada offers about 350 kcal, with 32g protein (37% of calories), 10g carbs (11%), and 18g fat (52%). This makes it a high-protein, hearty choice.

Best Easy New Mexico Carne Adovada Recipe

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