Description
Carne Adovada is a traditional Mexican dish featuring tender pork shoulder slow-simmered in a rich and smoky red chile adobo sauce made from dried New Mexico or guajillo chiles, garlic, and spices. This flavorful main course is perfect served with warm tortillas or rice and garnished with fresh cilantro for a vibrant finish.
Ingredients
Scale
Pork and Marinade
- 2 pounds pork shoulder, cut into 1-inch cubes
- 4 dried New Mexico chiles or guajillo chiles, stems and seeds removed
- 2 cups hot water
- 3 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 small onion, chopped
- 1/2 cup chicken broth
- 2 tablespoons apple cider vinegar
- Fresh cilantro for garnish (optional)
Instructions
- Toast and Soak Chiles: Toast the dried chiles in a dry skillet over medium heat for 1 to 2 minutes until they become fragrant. Transfer the chiles to a bowl and pour the hot water over them. Let them soak for about 20 minutes until softened.
- Make Adobo Sauce: Blend the soaked chiles with garlic, ground cumin, dried oregano, smoked paprika, salt, black pepper, and some of the soaking water until the mixture is smooth to create the adobo sauce.
- Sauté Onion: Heat the vegetable oil in a large skillet over medium-high heat. Add the chopped onion and cook for 3 to 4 minutes until the onion softens and becomes translucent.
- Brown Pork: Add the pork cubes to the skillet and sear them on all sides until they are lightly browned, which helps to develop deeper flavor.
- Simmer with Sauce: Pour the prepared adobo sauce over the browned pork. Add the chicken broth and apple cider vinegar, stirring to combine all ingredients.
- Cook Low and Slow: Reduce the heat to low, cover the skillet, and let the pork simmer gently for 1 1/2 to 2 hours until it is tender and the sauce has thickened.
- Garnish and Serve: Optionally garnish with fresh cilantro before serving. Serve the carne adovada with warm tortillas or rice to enjoy the full experience.
Notes
- For a smoky flavor, try using dried ancho chiles along with guajillo chiles.
- This recipe can be adapted to a slow cooker by combining all ingredients and cooking on low for 6 to 8 hours.
- Add a pinch of cayenne or chipotle powder to increase the heat if you prefer spicier pork.
