Carne Adovada Recipe + VIDEO
New Mexican Carne Adovada – An authentic recipe for Red Chile Pork, featuring boneless pork roast simmered in a deliciously intense spiced sauce. With an easy slow cooker option!
Nutrition Facts
Ingredients
Instructions
Set a large 6-8 quart saucepot over high heat. Add the water and bring to a boil. Tear the stems off the chiles and remove the seeds. Then rip the chiles into large pieces. Once the water is boiling, stir in the dried chiles pieces and raisins. Turn off the heat and let the chiles steep for 10 minutes.
Meanwhile, cut the pork roast into large 1 ½ inch chunks. Season well with salt and pepper. Chop the onion and garlic.
Once the chiles are soft and well-hydrated, pour the chiles, raisins, and liquid into the blender. Cover the blender and open the vent to let the steam out. Turn the blender on low and blend for 15 seconds. Add the vinegar and beef base. Then turn the blender on high and puree until smooth.
📹 Video Tutorial Available! Catch the full video on the original creator's site.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Aspicyperspective →Chef's Notes
Want to make Adovada in the slow cooker? Make the sauce and sear the pork on the stovetop as directed. Then move all the ingredients to a large slow cooker. Cover and set on low for 8-10 hours or on high for 4-5 hours.
Leftover Carne Adovada will keep well in the refrigerator for up to 4 days, and in the freezer for up to 3 months. Let the stew cool completely before transferring to an airtight container to store in the fridge or freezer.
Comments & Photos
Be the first to share your thoughts!
Reviews from the Original Source
Dreamlike when done in the slow cooker. Make the sauce 2 days ahead and let it get acquainted in the fridge. Will bring the heat level up a touch but still very PG rated. It takes some work but the payoff is huge.
This was amazing and easy as well. Definitely tastes as good as anything I’ve had in New Mexico!
My mother made this all the time when we were kids. This is the second time I’ve made this recipe since she past. What a wonderful way to to remember New Mexico. Thank you.
It was really, really good. I wish I had used a slow cooker or a Dutch oven. I decided to put it in the oven in a pan, covered with foil on 250 for a few hours instead of letting it cook on the stove. It turned out so tender and really thick. I’ll definitely make this again.
This was heavenly! I used the leftovers in burritos for the week - easy lunch! SO GOOD.
This was a new to me recipe and I am so glad I tried it! Delicious and easy to make.
this pork recipe has become one of my favorites! I love the spice, especially since I lowered the amount of red chiles that I added. SO GOOD!
Did you make this recipe?
Leave a Comment