New Mexico Carne Adovada

Carne Adovada with Spanish Rice and Pinto Beans

Once you try this Carne Adovada Recipe, you'll understand why this is one of New Mexico's most celebrated dishes. This spicy and rich flavored chile-braised pork is perfect on its own, or a crazy good filling for tacos, burritos or enchiladas.

Course Main Course Pork

Cuisine Southwestern

Prep Time 30

Cook Time 2

Total Time 2 30

Servings

Calories 247kcal

Author Lea Ann Brown

Ingredients

2 ½ pounds Pork loin roast cubed
salt and pepper to taste
3 Tablespoons neutral oil canola or vegetable oil
For the gravy
3 Tablespoons Butter
3 Tablespoons Flour
2 Tablespoons Chile Powder New Mexico Chimayo Red. Add more if you want more heat
2 ½ cups Chicken Broth
1 large onion chopped
2 cloves garlic chopped
1 teaspoon cumin
½ teaspoon coriander ground, dried
1 teaspoon Oregano Preferably Mexican
1 Tablespoons Molasses Not Blackstrap
2 Tablespoon Cider Vinegar Sherry Vinegar is a good choice here.

Instructions

Cut pork loin roast into large bite sized pieces. Salt and pepper to taste.Heat a large skillet over medium high heat. Add oil. When oil is hot, add pork pieces and brown on two sides. Cook in batches as not to crowd the pork. The pork will brown better.
Remove pork to a plate.
Heat a Dutch oven over medium heat. Add butter. Once butter bubbles and bubbles start to subside, add onions. Cook onions, stirring, until just starting to soften, about 5 minutes. Add garlic and saute until fragrant. About 1 minute.
Add flour and cook, stirring constantly for two minutes. Add chile powder, chicken broth and cook stirring, until gravy starts to thicken. Add cumin, coriander and oregano. Cook for 1 minutes for flavors to blend.
Remove from heat and add browned pork.
Stir well, cover and place in refrigerator to marinade overnight. Or for at least 2 - 3 hours before cooking.
Heat oven to 350 degrees.
Cook 2 - 2 ½ hours or until pork is tender.
Remove pork from oven and stir in molasses and vinegar.
Place the lid back on the pot and let it steep for about 15 minutes.
Serve with lime wedges. Serve with rice, hominy or beans, flour tortillas or all. You can also top with a dollop of Sour Cream and some fresh diced sweet onions.

Video

Notes

I prefer Chimayo Chile Powder. If you simply can't get your hands on any type of New Mexico Chile Powder, I'd use a very good quality Ancho Chile Powder.

Brown pork in batches as to not overcrowd. Overcrowding the chunks of pork will steam them as opposed to searing them.

This dish reheats wonderfully and is always even better the next day.

Nutrition