Best 2 Carne Adovada Red Chile And Pork Stew Recipes

**Carne Adovada: A Flavorful Red Chile and Pork Stew**

Carne adovada is a traditional New Mexican dish that combines the bold flavors of red chile, pork, and spices. This hearty stew is a staple of New Mexican cuisine and is often served at special occasions and gatherings. The dish is made with pork shoulder or pork loin, which is marinated in a flavorful red chile sauce made with dried red chile pods, garlic, cumin, oregano, and other spices. The pork is then braised until tender and fall-apart, and served with sides such as rice, beans, and tortillas. This article provides three different recipes for carne adovada, each with its own unique flavor profile. The first recipe uses a traditional red chile sauce, while the second recipe incorporates green chiles for a milder flavor. The third recipe is a slow-cooker version that is perfect for busy weeknights. No matter which recipe you choose, you're sure to enjoy this delicious and authentic New Mexican dish.

Check out the recipes below so you can choose the best recipe for yourself!

CARNE ADOVADA (RED CHILE AND PORK STEW)

Carne Adovada (Red Chile and Pork Stew) image

My aunt brought me a trunk load of dried red chiles and chile powder so I have been finding recipes to use them up. This was delicious a bit spicy so make sure you can take some heat before giving this one a try - or you might sub some of the New Mexico Chile Powder for California Chile powder. This makes great burritos with beans and sour cream.

Provided by cookiedog

Categories Stew

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons vegetable oil, divided
2 medium onions, chopped (about 3 cups)
6 large garlic cloves, minced
3 tablespoons flour
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1 teaspoon fresh ground black pepper
3 1/2 lbs boneless pork shoulder, fat trimmed and meat cut into 1 1/2-in . cubes (butt)
1 cup ground red dried New Mexico chile
4 cups reduced-sodium chicken broth (I replaced some of the broth with chicken boullion and water)
1 bay leaf

Steps:

Preheat oven to 350°. Heat 2 tablespoons oil in a large, heavy-bottomed, ovenproof pot over medium-high heat. Add onions and garlic and cook, stirring, until onions are golden, about 6 minutes. Remove from heat and transfer onions and garlic to a bowl with a slotted spoon.
In a large bowl, stir together flour, salt, cumin, and pepper. Add pork and toss to coat. Return pot to medium-high heat, add remaining 1 tablespoons oil, and, working in batches, lightly brown meat on all sides, 5 to 7 minutes per batch. Transfer meat to a separate bowl as you go.
Return onions and garlic to pot. Sprinkle with ground chiles and cook, stirring, 2 minutes (mixture will be thick- I added some of the broth at this point to keep the chile from burning). Add the rest of the broth, stirring to loosen browned bits from bottom of pot. Whirl sauce in a blender until smooth. Return sauce to pot and add bay leaf and reserved pork (I also added the pork bone).
4. Cover pot, put in oven, and cook 1 hour. Set lid slightly ajar and cook until pork is fork-tender, about 1 hour more. Remove bay leaf and season with additional salt before serving.

CARNE ADOVADA (RED CHILE AND PORK STEW)

CARNE ADOVADA (RED CHILE AND PORK STEW) image

Categories Soup/Stew Pork Bake Dinner

Yield 6 Servings

Number Of Ingredients 11

Ingredients

3 tablespoons vegetable oil, divided
2 medium onions, chopped (about 3 cups)
6 large garlic cloves, minced
3 tablespoons flour
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
3 1/2 pounds boned pork shoulder (butt), fat trimmed and meat cut into 1 1/2-in. cubes
1 cup ground dried red New Mexico chiles, perferably Chimayó. (Find Chimayó red chile powder at Latino markets.)
4 cups reduced-sodium chicken broth
1 bay leaf

Steps:

1. Preheat oven to 350°. Heat 2 tbsp. oil in a large, heavy-bottomed, ovenproof pot over medium-high heat. Add onions and garlic and cook, stirring, until onions are golden, about 6 minutes. Remove from heat and transfer onions and garlic to a bowl with a slotted spoon. 2. In a large bowl, stir together flour, salt, cumin, and pepper. Add pork and toss to coat. Return pot to medium-high heat, add remaining 1 tbsp. oil, and, working in batches, lightly brown meat on all sides, 5 to 7 minutes per batch. Transfer meat to a separate bowl as you go. 3. Return onions and garlic to pot. Sprinkle with ground chiles and cook, stirring, 2 minutes (mixture will be thick). Add broth, stirring to loosen browned bits from bottom of pot. Whirl sauce in a blender until smooth. Return sauce to pot and add bay leaf and reserved pork. 4. Cover pot, put in oven, and cook 1 hour. Set lid slightly ajar and cook until pork is fork-tender, about 1 hour more. Remove bay leaf before serving.

Tips:

Choose the right cut of pork. Pork shoulder is the best cut for carne adovada because it is flavorful and tender when cooked slowly. You can also use pork loin or pork tenderloin, but these cuts will be leaner and may not be as flavorful.
Make sure the pork is well-marinated. The marinade helps to tenderize the pork and add flavor. Be sure to marinate the pork for at least 4 hours, or overnight if possible.
Use a heavy-bottomed pot or Dutch oven. This will help to distribute the heat evenly and prevent the pork from sticking to the bottom of the pot.
Cook the pork over low heat. This will help to prevent the pork from drying out. Cover the pot and simmer the pork for at least 2 hours, or until it is tender.
Serve the carne adovada with your favorite sides. Some popular sides include rice, beans, tortillas, and salsa.

Conclusion:

Carne adovada is a delicious and flavorful dish that is perfect for a special occasion or a weeknight meal. With its tender pork, savory sauce, and easy-to-follow instructions, this recipe is sure to become a favorite.