Homemade Carne Adovada (Red Chile Pork Stew)
This Carne Adovada (New Mexican Red Chile Pork Stew) is a vibrant, soul-warming masterpiece that captures the deep, smoky heart of Southwest cuisine. The aroma of toasted dried chiles and slow-braised pork filling your kitchen is intoxicating, promising a meal that is as rich in heritage as it is in flavor.
Ingredients
- 3 lbs pork shoulder cut into 1.5-inch chunks
- 4 oz dried New Mexican red chiles stemmed and seeded
- 4 cups chicken or beef broth
- 1 medium onion diced
- 4 cloves garlic minced
- 2 tbsp apple cider vinegar
- 1 tsp dried oregano
- 1 tsp ground cumin
- 2 tbsp vegetable oil
- Salt and black pepper to taste
- Fresh cilantro and lime wedges for garnish
Instructions
- Braise: Cover and simmer for 2.5–3 hours, or until the pork is fork-tender and the sauce is thick and glossy. Garnish with fresh cilantro and serve with lime wedges.s can range from mild to medium-hot. For a milder stew, ensure all seeds and ribs are removed from the chiles before blending.
- Prepare Chiles: Toast dried chiles in a dry pan for 2 minutes, then soak in hot water for 20 minutes until soft.
- Blend: Blend the soaked chiles with 1 cup of the soaking liquid, vinegar, oregano, cumin, and garlic until smooth.
- Sear: Season pork with salt and pepper. Heat oil in a heavy pot and sear pork in batches until browned on all sides. Remove meat and set aside.
- Aromatics: In the same pot, sauté onions for 5 minutes until soft.
- Simmer: Return pork to the pot and pour in the blended chile sau