Carne Adovada New Mexico (Printer-Friendly)
New Mexican pork dish simmered in chili gravy, great for tacos or bowls.
# What You’ll Need to Cook:
→ Main Ingredients
01 -
2.5 pounds pork shoulder, cut into chunks
02 -
1 teaspoon salt
03 -
1 teaspoon ground black pepper
04 -
3 tablespoons olive oil, divided
→ Red Chili Gravy
05 -
1 medium onion, chopped
06 -
4 cloves garlic, minced
07 -
1 poblano pepper, chopped
08 -
1 jalapeno pepper, chopped
09 -
1 serrano pepper, chopped (optional for heat)
10 -
2 tablespoons all-purpose flour
11 -
2 cups chicken broth
12 -
1/2 cup fresh orange juice
13 -
1/4 cup New Mexico red chili powder
14 -
1 teaspoon Mexican oregano
15 -
1 teaspoon ground coriander
16 -
1 teaspoon ground cumin
17 -
1 tablespoon apple cider vinegar
18 -
1 teaspoon honey
# Steps to Prepare:
01 -
Heat 2 tablespoons olive oil in a large pot over medium-high heat.
02 -
Pat pork dry, season with salt and pepper, then brown in batches for 2 minutes per side. Set aside.
03 -
Add 1 tablespoon oil to pot, cook onion and peppers for 5 minutes until softened. Add garlic and cook 1 minute.
04 -
Add remaining olive oil and stir in flour. Cook for 5 minutes, stirring constantly, until flour is golden.
05 -
Pour in chicken broth, orange juice, chili powder, oregano, coriander, cumin, salt, and pepper. Simmer 5 minutes.
06 -
Return pork to pot. Bring to a boil, then reduce heat, cover, and simmer for 2 hours until pork is tender.
07 -
Stir in vinegar and honey. Adjust salt and pepper to taste before serving.
# Extra Cooking Tips:
01 -
Carne Adovada can be made ahead and tastes better the next day after refrigeration and reheating.
02 -
This dish can be cooked in a slow cooker or Instant Pot after browning and sautéing initial ingredients.
03 -
New Mexican chili powder can be substituted with ancho or pasilla chili powders.