Best 2 Carne Adovada Red Chile And Pork Stew Recipes

Carne adovada red chile and pork stew is a traditional New Mexican dish that is both flavorful and comforting. This hearty stew is made with tender pork, a variety of spices, and a rich red chile sauce. It can be served over rice, beans, or tortillas and is often enjoyed as a family meal. With its vibrant flavors and simple ingredients, carne adovada is a classic New Mexican dish that is sure to be a hit with everyone who tries it.

Here are our top 2 tried and tested recipes!

CARNE ADOVADA (RED CHILE AND PORK STEW)

Carne Adovada (Red Chile and Pork Stew) image

My aunt brought me a trunk load of dried red chiles and chile powder so I have been finding recipes to use them up. This was delicious a bit spicy so make sure you can take some heat before giving this one a try - or you might sub some of the New Mexico Chile Powder for California Chile powder. This makes great burritos with beans and sour cream.

Provided by cookiedog

Categories Stew

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons vegetable oil, divided
2 medium onions, chopped (about 3 cups)
6 large garlic cloves, minced
3 tablespoons flour
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1 teaspoon fresh ground black pepper
3 1/2 lbs boneless pork shoulder, fat trimmed and meat cut into 1 1/2-in . cubes (butt)
1 cup ground red dried New Mexico chile
4 cups reduced-sodium chicken broth (I replaced some of the broth with chicken boullion and water)
1 bay leaf

Steps:

Preheat oven to 350°. Heat 2 tablespoons oil in a large, heavy-bottomed, ovenproof pot over medium-high heat. Add onions and garlic and cook, stirring, until onions are golden, about 6 minutes. Remove from heat and transfer onions and garlic to a bowl with a slotted spoon.
In a large bowl, stir together flour, salt, cumin, and pepper. Add pork and toss to coat. Return pot to medium-high heat, add remaining 1 tablespoons oil, and, working in batches, lightly brown meat on all sides, 5 to 7 minutes per batch. Transfer meat to a separate bowl as you go.
Return onions and garlic to pot. Sprinkle with ground chiles and cook, stirring, 2 minutes (mixture will be thick- I added some of the broth at this point to keep the chile from burning). Add the rest of the broth, stirring to loosen browned bits from bottom of pot. Whirl sauce in a blender until smooth. Return sauce to pot and add bay leaf and reserved pork (I also added the pork bone).
4. Cover pot, put in oven, and cook 1 hour. Set lid slightly ajar and cook until pork is fork-tender, about 1 hour more. Remove bay leaf and season with additional salt before serving.

CARNE ADOVADA (RED CHILE AND PORK STEW)

CARNE ADOVADA (RED CHILE AND PORK STEW) image

Categories Soup/Stew Pork Bake Dinner

Yield 6 Servings

Number Of Ingredients 11

Ingredients

3 tablespoons vegetable oil, divided
2 medium onions, chopped (about 3 cups)
6 large garlic cloves, minced
3 tablespoons flour
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
3 1/2 pounds boned pork shoulder (butt), fat trimmed and meat cut into 1 1/2-in. cubes
1 cup ground dried red New Mexico chiles, perferably Chimayó. (Find Chimayó red chile powder at Latino markets.)
4 cups reduced-sodium chicken broth
1 bay leaf

Steps:

1. Preheat oven to 350°. Heat 2 tbsp. oil in a large, heavy-bottomed, ovenproof pot over medium-high heat. Add onions and garlic and cook, stirring, until onions are golden, about 6 minutes. Remove from heat and transfer onions and garlic to a bowl with a slotted spoon. 2. In a large bowl, stir together flour, salt, cumin, and pepper. Add pork and toss to coat. Return pot to medium-high heat, add remaining 1 tbsp. oil, and, working in batches, lightly brown meat on all sides, 5 to 7 minutes per batch. Transfer meat to a separate bowl as you go. 3. Return onions and garlic to pot. Sprinkle with ground chiles and cook, stirring, 2 minutes (mixture will be thick). Add broth, stirring to loosen browned bits from bottom of pot. Whirl sauce in a blender until smooth. Return sauce to pot and add bay leaf and reserved pork. 4. Cover pot, put in oven, and cook 1 hour. Set lid slightly ajar and cook until pork is fork-tender, about 1 hour more. Remove bay leaf before serving.

Tips:

Choose the right cut of pork. A well-marbled cut, such as pork shoulder or pork butt, will yield the most tender and flavorful carne adovada.
Don't skip the marinade. The marinade is what gives carne adovada its signature flavor. Be sure to let the pork marinate for at least 2 hours, or overnight if possible.
Use a hot pan to sear the pork. This will help to create a flavorful crust and prevent the pork from sticking to the pan.
Don't overcrowd the pan. If you're cooking a large batch of carne adovada, cook it in batches so that the pork doesn't steam.
Simmer the pork until it is tender. This will take about 1-2 hours, depending on the size and thickness of the pork pieces.
Serve carne adovada with your favorite sides, such as rice, beans, and tortillas.

Conclusion:

Carne adovada is a delicious and versatile dish that can be enjoyed in many different ways. Whether you're serving it as a main course, a taco filling, or a burrito filling, carne adovada is sure to be a hit. So next time you're looking for a new and exciting recipe to try, give carne adovada a try. You won't be disappointed!