Carne Adovada is a traditional New Mexican dish that showcases tender pieces of pork simmered in a rich and flavorful red chile sauce. The term “adovada” refers to the cooking method of marinating meat in a spicy adobo sauce, which is made from a blend of dried red chiles, garlic, and various spices. This hearty stew is celebrated for its deep, smoky, and slightly spicy flavors, making it a staple in New Mexican cuisine.

Full Recipe:

Ingredients

• 2 tablespoons vegetable oil
• 3 pounds pork shoulder or butt, trimmed and cut into 1-inch cubes
• 2 medium onions, chopped
• 6 cloves garlic, chopped
• 1 teaspoon fine sea salt
• 1 tablespoon flour (or masa harina)
• 1/2 teaspoon freshly ground black pepper
• 1 cup New Mexican red chile powder
• 5 to 6 cups water, divided

Directions

1. Prepare the Red Chile Sauce: In a medium saucepan, bring the dried chiles and water to a boil over high heat. Cover, reduce the heat to low, and simmer for about 5 minutes, until the chiles have softened. Remove from heat and cool to room temperature. Drain the chiles and blend them with garlic, onion, vinegar, salt, cumin, pepper, oregano, and cinnamon until smooth.
2. Sear the Pork: Heat vegetable oil in a large pot over medium heat. Add the pork cubes in batches, searing until browned on all sides. Remove the seared pork and set aside.
3. Sauté Onions and Garlic: In the same pot, add chopped onions and cook until translucent, about 5 minutes. Add chopped garlic and cook for another minute until fragrant.
4. Combine Ingredients: Return the seared pork to the pot. Sprinkle flour over the mixture and stir to combine. Pour the prepared red chile sauce over the pork mixture.
5. Simmer: Add 5 cups of water to the pot, ensuring the pork is submerged. Bring to a boil, then reduce the heat to low. Cover and let simmer for 2 to 3 hours, or until the pork is tender and the sauce has thickened. Check occasionally, adding more water if necessary to maintain the desired consistency.
6. Serve: Once the pork is tender and the flavors have melded, remove from heat. Serve hot with warm tortillas, rice, or beans.

Nutritional Facts

Per serving (approximately 1 cup):

• Calories: 522 kcal
• Total Fat: 38g
  • Saturated Fat: 12g
• Cholesterol: 85mg
• Sodium: 800mg
• Total Carbohydrate: 8g
  • Dietary Fiber: 2g
  • Sugars: 3g
• Protein: 40g
• Vitamin A: 15% DV
• Vitamin C: 10% DV
• Calcium: 4% DV
• Iron: 15% DV

The Importance of New Mexican Red Chile

At the heart of Carne Adovada is the red chile, a key ingredient in New Mexican cooking. The red chile used in this recipe is typically made from dried New Mexican chiles, which have a mild to medium heat level, along with a complex smoky flavor. These chiles are often dried and ground into powder, which is then used to create the adobo sauce that gives Carne Adovada its signature depth of flavor.

The importance of New Mexican red chile in Carne Adovada cannot be overstated. The rich, earthy taste of the chile blends perfectly with the pork, infusing it with a distinctive smokiness. The red chile not only imparts heat to the dish but also adds a subtle sweetness and a slight tanginess, creating a harmonious balance of flavors. The versatility of the red chile is what makes it such an essential element in New Mexican cuisine, and in Carne Adovada, it elevates the dish to something truly special.

The History of Carne Adovada

Carne Adovada has its roots deeply planted in New Mexican history, a state known for its rich culinary traditions influenced by Native American, Mexican, and Spanish cultures. The dish has evolved over time, with each generation adding its own personal touch. The method of marinating and slow-cooking meat in a flavorful sauce is not only practical but also a reflection of the cultural heritage that values preserving food and making the most out of available ingredients.

In the early days, carne adovada was often made with beef or other meats, but pork became the most popular choice due to its availability and the way it absorbs the flavors of the chile sauce. While the dish is commonly made with pork today, variations of Carne Adovada can also include lamb or beef, depending on regional preferences and personal tastes.

The dish is often associated with celebrations and gatherings in New Mexico. It is a traditional meal that brings families together, whether served as a main course at a holiday feast or as a dish to celebrate the bounty of a good harvest. Its versatility and the use of locally sourced ingredients make it an enduring favorite in the New Mexican culinary landscape.

Preparing the Perfect Carne Adovada

The key to making Carne Adovada lies in the preparation of the red chile sauce. While many people opt for store-bought red chile powder, the most authentic Carne Adovada is made with freshly dried chiles, which are rehydrated and then blended into a smooth paste. This process is crucial because it ensures that the full depth of flavor from the chiles is present in the dish.

Once the chiles are prepared, they are combined with garlic, onion, cumin, oregano, and other spices to create the perfect marinade for the pork. The pork should be cut into bite-sized cubes to ensure that each piece is fully coated with the flavorful sauce. The meat should be marinated for several hours, or preferably overnight, allowing the flavors to deeply penetrate the pork. This marination process is essential for developing the full flavor profile of the dish.

The cooking process is just as important. Carne Adovada is best made slowly, with the pork simmering in the red chile sauce for hours. This slow cooking method ensures that the pork becomes incredibly tender and that the sauce thickens to a luscious consistency. During this time, the pork absorbs all the flavors of the sauce, creating a rich and hearty stew that is both satisfying and flavorful.

The Versatility of Carne Adovada

While Carne Adovada is traditionally served as a stew, there are many ways to enjoy this dish. It can be served over rice, beans, or potatoes, or paired with warm tortillas for a complete meal. Carne Adovada can also be used as a filling for tacos, burritos, or enchiladas, giving it even more versatility in terms of how it can be served.

Another great way to enjoy Carne Adovada is by adding it to soups or stews. The tender pork and rich red chile sauce make it an ideal addition to a hearty bowl of soup, where it can be enjoyed with a side of crusty bread or cornbread. Its versatility also extends to breakfast, where it can be paired with eggs for a flavorful and filling start to the day.

Carne Adovada can also be adapted to suit different tastes and dietary needs. For those who prefer a milder dish, the heat of the chile can be adjusted by using a smaller quantity or milder chiles. On the other hand, if you enjoy a spicier dish, you can increase the amount of red chile or even add additional spicy ingredients such as jalapeños or chipotle peppers.

Health Benefits of Carne Adovada

While Carne Adovada is a flavorful and indulgent dish, it also offers some health benefits, particularly when made with lean cuts of pork. Pork is a good source of protein, which is essential for building and repairing tissues in the body. It also provides several key vitamins and minerals, including thiamine, niacin, and vitamin B6, which are important for maintaining a healthy metabolism.

In addition to the nutritional value of the pork, the red chile sauce used in Carne Adovada offers a range of health benefits as well. Red chiles are rich in vitamin C, which helps support the immune system, as well as antioxidants, which help protect the body from oxidative stress and free radical damage. The capsaicin found in chiles also has anti-inflammatory properties, which may help alleviate pain and reduce inflammation.

When served with nutritious sides like beans, rice, or vegetables, Carne Adovada becomes a well-rounded and balanced meal that provides a variety of nutrients, making it a delicious and wholesome choice for any occasion.

Pairing Carne Adovada

Carne Adovada is a rich and flavorful dish, so it pairs well with a variety of sides and beverages. For side dishes, you can serve Carne Adovada with classic New Mexican sides like pinto beans, Spanish rice, or sautéed vegetables. Cornbread or fresh tortillas are also excellent accompaniments, as they soak up the flavorful sauce and add texture to the meal.

As for beverages, Carne Adovada pairs wonderfully with a cold beer, especially a crisp lager or a refreshing pilsner, which can help balance the richness of the dish. If you prefer wine, a bold red wine such as a Zinfandel or a Malbec complements the deep, smoky flavors of the red chile sauce. For those who prefer non-alcoholic beverages, a freshly made limeade or iced tea with a hint of citrus can be a refreshing choice.

Conclusion

Carne Adovada is a dish that encapsulates the essence of New Mexican cuisine. Its bold, smoky flavors and tender pork make it a favorite among food lovers, and its versatility means that it can be enjoyed in a variety of ways. Whether served as a hearty stew, a taco filling, or a breakfast dish, Carne Adovada is a meal that is sure to impress and satisfy.