Carne Adovada Recipe
This is a wonderful, melt in your mouth recipe for Carne Adovada. My family absolutely loves it and I am sure you will too.
I learned to make this spicy red chile dish by experimenting in my kitchen after enjoying it at a friend's place. It takes a while to make, but it is well worth it. Serve hot with tortillas, cheese, lettuce, tomatoes, salsa and sour cream. This also works well with a pork roast.
Chunks of pork shoulder smothered in an easy homemade New Mexico red chile sauce are cooked to succulent tenderness in an Instant Pot®.
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My husband and I grew up in New Mexico and this is exactly right! The trick is to use lard!! I doubled the recipe for a 4 pound pork tenderloin, as we like extra sauce. I cubed the meat, put it in the icebox overnight and then cooked in the Crockpot for 8 hours on low.
This is a great authentic recipe! I can't believe the negative responses because this recipe turned out great! Just the way it is traditionally done. The discrepencies must come from how some posters prepared this wonderful, succulent dish that is so versatile. It is a great filling for tamales, or for enchiladas. If you follow directions carefully...this recipe will come out terrific!
This is the first dish I've made that I had to completely throw out, and I'm not sure what I did wrong - I halved it (just 2 of us), put it in the oven (at 300 because my oven cooks hot) and went to church. Returned 3 hours later to a yummy spicy smell, but dry and blackened chunks of "jerky adovada." I don't know if it's because I halved it? However, I am giving it 3 stars because the flavor was still great! My husband actually ate about half the pork pieces and encouraged me to try the recipe again. I'm thinking I will try the slow-cooker on low, or cover the pan in the oven and cook much less.
I live in NM so we wanted it more authentic tasting. I skipped the flour/oil & marinate steps. Recipe as written is akin to basic braising technique. Slow cooking blends & brings out the flavors. I used my slow cooker. My adjustments: I added a full 12oz carton of defrosted [frozen] MILD Bueno Hatch NM Red chili sauce [to give it flavor but not too much heat], 1 fresh poblano chili pepper [seeded & chopped). Added: dried cilantro, coriander, and cumin, oregano, bay leaf, 2T jar minced garlic. Used 6 bone-in pork chops [trimmed of excess fat], one large onion chopped and put it all in the slow cooker for 5 hrs on low. Then I fished out the bones [the meat just fell off the bones]. Served the meat on warm flour tortillas topped with fresh cilantro, chopped green & white onion, slices of avocado and a dollop of sour cream. Excellent!