By: Uno Casa
This Carne Adovada recipe is an excellent dish to make for entertaining or for a hungry family. Thanks to the chile powder, it's a warming and comforting stew. Adovada (also "adobada") is "marinated" in Spanish, which means cooking something in an adobo sauce (a chili sauce that has vinegar and spices).
New Mexico breakfast menus often feature Carne Adovada, but you can eat this stew any time. Serve it with warm corn tortillas for a tasty meal.
Be sure to use pork cuts that have some fat for flavor. The butt or shoulder is perfect, and the meat will tenderize thanks to the long, slow cooking process. The best pot for this stew is a Dutch oven, like this one from Uno Casa.
- 1 tablespoon vegetable oil
- 3 pounds 1-inch pieces of pork (butt or shoulder), trimmed of most of the fat
- 2 medium onions, diced
- 6 garlic cloves, peeled and chopped
- 1 teaspoon sea salt
- 1 tablespoon flour
- 1/2 teaspoon freshly ground black pepper
- 1 cup (8 ounces) Hatch Red Chile Powder
- 5 to 6 cups water, divided
Note: You can also use masa harina instead of flour.
- Heat your pot over medium heat, then add the oil. Once the oil is hot, the pork pieces go in to brown. Do this in batches so that you only have a single layer of meat each time. The oil needs to be sufficiently hot to sizzle when the meat is in the pan.
- Let the pork brown well on one side, about 3 minutes. Turn and brown on all sides of the meat.
- Remove the pork and set it to one side.
- Add the onions, garlic, and salt to the pot and cook for 3 minutes while stirring, till the onions are soft.
- Sprinkle in the flour or masa. Add the ground pepper and cook while stirring for about 3 minutes. You want the flour to cook off - it will smell a little bit like pie crust.
- Stir in the Hatch Red Chile Powder, then add 4 cups of water. Bring the mixture to a boil.
- Preheat oven to 350 F.
- In a blender, blend the chile mixture till smooth. Depending on the size of your blender, you may have to do this in batches. Be careful blending hot liquids: make sure your blend is only one-third full. You may want to put a paper towel over the top of your blender to avoid spatters. Otherwise, you can use a stick blender to blend the chile mixture right in the pot. Blend till smooth.
- Add the blended chile sauce, another cup of water, and the browned meet to the pot. Bring the mixture to a boil.
- Cover the pot. Bake 1 hour at 350 degrees F.
- Remove the pot and give the stew a good stir. Check the stew's consistency: if it appears to be too dry, add another cup of water.
- cover the pot and bake again for another hour or so. You can check the meat is done when the pork falls apart if you try to cut it with a fork. The sauce should be nice and thick.
- Serve hot with warmed corn tortillas!