Best 3 Carne Adovada Traditional New Mexican Recipes

Carne adovada is a traditional New Mexican dish that is both flavorful and easy to make. This satisfying stew is made with pork shoulder that is braised in a red chile sauce. The sauce is typically made with a combination of dried red chile peppers, garlic, oregano, cumin, and other spices. The pork is cooked until it is fall-apart tender and the sauce is rich and flavorful. Carne adovada is typically served with rice, beans, and tortillas. It is a popular dish for special occasions, such as Christmas and New Year's Day.

Here are our top 3 tried and tested recipes!

NEW MEXICO STYLE CARNE ADOVADA

New Mexico Style Carne Adovada image

This recipe is from a Santa Fe, New Mexico restaurant. This wonderful Carne Adovada can be use like green chile sauce to cover any dish or as a filling in a taco or burrito.

Provided by Member 610488

Categories One Dish Meal

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2 1/2 lbs pork shoulder
16 ounces water
6 garlic cloves, peeled and roughly chopped
1 medium onion, peeled and chopped
1 tablespoon salt
1/8 teaspoon fresh ground black pepper
1/8 teaspoon dried oregano
3 ounces red chili peppers, coarsely chopped
2 1/2 ounces red chili powder (Hatch chiles would be perfect)

Steps:

On a cutting board, cut the pork into 1 1/2-inch cubes and place in a roasting pan (approximately 13 by 21-inch).
Put the water into a blender and add the garlic, onion, salt, black pepper, oregano, chile pepper and chili powder. Blend until smooth as possible. Pour over the pork cubes and toss to coat well.
Preheat oven to 400 degrees F. Cover the roasting pan and place in the oven to bake for 1 1/2 hours or until fork tender.

Nutrition Facts : Calories 374.7, Fat 26.9, SaturatedFat 9.1, Cholesterol 100.6, Sodium 1124, Carbohydrate 7.7, Fiber 3.8, Sugar 1.9, Protein 26.1

CARNE ADOVADA, TRADITIONAL NEW MEXICAN

Carne Adovada, Traditional New Mexican image

For a variation, you can add diced potatoes and chopped onions to the mix right before baking. Serve this as a burrito, wrapped in a flour tortilla, or as a stuffing for enchiladas. Serve leftovers with tortiallas and eggs for breakfast.

Provided by wildheart

Categories One Dish Meal

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 cups crushed dried anaheim chiles, stems removed
2 tablespoons shortening
2 tablespoons flour
4 cloves minced garlic
1 teaspoon american dried oregano or 1 teaspoon mexican dried oregano
3 cups water
2 lbs pork, cut in strips or small cubes

Steps:

Most recipes tell you to remove the seeds.
Don't!
Melt the shortening and stir in the flour.
Heat until browned; don't let it burn.
Crumble the chiles finely; toss them in the pot.
Add the garlic and oregano; stir.
Slowly stir in the water, and heat.
Simmer for 45 minutes, stirring occasionally.
Line an oven proof glass pan with foil.
Place the pork in the pan; cover with the chile.
Cover the pan.
Let the pork sit in the chile in the refrigerator 24 hours.
Bake the carned adovada in a 300 degree oven for 3 hours, with foil on.
Stir occasionally.
Add water if necessary to keep pork from burning or sticking; it should be moist but not runny when done.
Pork should be very, very tender and falling apart when finished.
If necessary, cook a little longer.

Nutrition Facts : Calories 371, Fat 18.9, SaturatedFat 6.2, Cholesterol 130, Sodium 91.9, Carbohydrate 2.8, Fiber 0.2, Protein 44.6

CARNE ADOVADA

Carne Adovada image

This is a wonderful, melt in your mouth recipe for Carne Adovada. My family absolutely loves it and I am sure you will too.

Provided by Delilah Lopez

Categories World Cuisine Recipes Latin American Mexican

Time 16h40m

Yield 10

Number Of Ingredients 9

Ingredients

2 tablespoons canola oil
3 tablespoons all-purpose flour
4 tablespoons New Mexico red chile powder
2 ½ cups warm water
3 cloves garlic, peeled and minced
1 ½ teaspoons dried oregano
⅓ teaspoon ground cumin
1 tablespoon salt
3 pounds cubed pork stew meat

Steps:

In a skillet or frying pan, heat oil over medium heat. Stir in flour and brown until light golden brown. Blend in chile powder. Slowly add water, stirring until lumps are removed. Add garlic, oregano, cumin and salt. Simmer on medium heat for 15 minutes. Remove from heat and let cool.
Place pork in a large baking pan or casserole pan. When chile mixture has cooled, add it to pork and mix until pork is covered with chile. Marinate pork for at least 12 hours or overnight.
Preheat oven to 325 degrees F (165 degrees C).
Bake pork in preheated oven for at least 4 1/2 hours, or until meat is well cooked, tender and falls apart.

Nutrition Facts : Calories 331.9 calories, Carbohydrate 2.9 g, Cholesterol 81.5 mg, Fat 23.1 g, Fiber 0.5 g, Protein 26.5 g, SaturatedFat 7.2 g, Sodium 754.2 mg

Tips:

Choose high-quality pork shoulder or butt for the best flavor. Look for meat that is marbled with fat and has a deep red color.
Don't be afraid to experiment with different types of chiles. Guajillo, ancho, and New Mexico chiles are all popular choices, but you can also use chipotle or pasilla chiles for a smokier flavor.
If you can't find Mexican oregano, you can substitute regular oregano, but be sure to use half the amount, as Mexican oregano is more potent.
Cook the carne adovada on low heat for a long period of time to allow the flavors to meld and develop.
Serve carne adovada with warm tortillas, rice, beans, and your favorite toppings, such as sour cream, guacamole, and salsa.

Conclusion:

Carne adovada is a delicious and versatile dish that can be enjoyed in many different ways. Whether you're making it for a special occasion or just a weeknight dinner, this traditional New Mexican dish is sure to please everyone at the table. So next time you're looking for something new and flavorful to try, give carne adovada a try. You won't be disappointed!