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New Mexico carne adovada
Pork shoulder slow-baked in red chile
Carne adovada is the slow-braised red chile pork of northern New Mexico, a speciality of Chimayó and the Española Valley, eaten in burritos, with eggs for breakfast or with sopaipillas on the side. Pork shoulder marinates overnight in a smooth sauce of dried red chile pods, garlic and oregano, then bakes until it falls into soft shreds stained deep red. Chef's tip: marinate it overnight in the fridge; the chile works into the meat and makes it extra tender.
- Total time
- 200 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 2 ⅝ lb boneless pork shouldercut into 4 cm cubes
- 2 ⅞ oz dried New Mexico red chile podsstems and seeds removed
- 3 ¼ cups hot water
- 1 onionchopped
- 6 cloves garlic
- 2 tsp dried oregano
- 1 tsp ground cumin
- 2 tbsp cider vinegar
- 1 tbsp honey
- 2 tsp salt
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What you'll need
Fresh ingredients (3)
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Method
0/5 doneStep 1: Toast the 2 ⅞ oz dried New Mexico red chile pods in a dry pan for 10–15 seconds a side until fragrant, then soak in the 3 ¼ cups hot water for 20 minutes.
22 minStep 2: Blend the chiles and soaking water with the 1 onion, 6 cloves garlic, 2 tsp dried oregano, 1 tsp ground cumin, 2 tbsp cider vinegar, 1 tbsp honey and 2 tsp salt until smooth.
4 minStep 3: Mix the sauce with the 2 ⅝ lb boneless pork shoulder in a casserole dish, cover and marinate in the fridge overnight, or at least 4 hours.
240 minStep 4: Heat the oven to 325°F (275°F fan). Cover the dish tightly with a lid or foil and bake for 2½–3 hours, stirring once, until the pork falls apart when pressed and is well past 160°F.
180 minStep 5: Skim off any fat and shred the pork lightly into the sauce. A common mistake is baking uncovered, which dries the sauce and scorches the chile.
5 min
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 36 g
- Carbs
- 10 g
- Fat
- 26 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does new Mexico carne adovada take?
- About 200 minutes in total: 20 minutes to prepare and 180 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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