Cody Casey
Carne Adovada is a traditional New Mexican dish featuring pork marinated in a red chilli sauce. The dish is prepared using pork cuts that are slow-cooked, allowing the blend of spices and chillies to penetrate the meat. The slow cooking process ensures a rich melding of flavours and results in tender pork. The dish is often served with tortillas, burritos, taco salads, stuffed omelettes, or baked potatoes. This dish can be cooked in a crockpot, with the meat braised in oil and cooked on high heat for most of the day.
| Characteristics | Values |
|---|---|
| Type of Dish | Main Course |
| Cuisine | New Mexican |
| Main Ingredients | Pork, Red Chile Sauce |
| Other Ingredients | Olive Oil, Garlic, Onion, Honey, Salt, Red Wine Vinegar, Oregano, Flour Tortillas, Rice, Beans, Potatoes, Eggs, Cheese |
| Preparation Time | 12-24 hours for marination |
| Cooking Time | 8-10 hours on low heat or 4-5 hours on high heat in a slow cooker |
| Total Time | 20-30 hours |
| Servings | 8-10 people |
| Storage | Refrigerate for up to 4 days or freeze for up to 3 months |
| Nutritional Information | High in antioxidants, iron, vitamin B, fibre, and capsaicin |
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What You'll Learn
Preparing the meat
Carne Adovada is a traditional New Mexican dish featuring pork marinated in a red chilli sauce. The dish is prepared using pork cuts that are slow-cooked, allowing the blend of spices and chillies to penetrate the meat. The slow cooking process ensures a rich melding of flavours and results in tender pork.
To prepare the meat, start by cutting the pork into 1/2 to 1-inch cubes. You can use pork butt or shoulder roast, weighing around 4-5 lbs. If you are using pork shoulder, trim any excess fat and remove the bone.
Next, prepare the red chilli sauce. Cut the stems and seeds from the red chillies and cut them into 1-inch strips. Warm some olive oil in a large pot over medium heat, then add the chillies, onions, garlic, oregano, cumin, and salt to taste. You can also add some red wine vinegar for an extra kick of flavour. Simmer this mixture for about 15 minutes, then remove it from the heat and let it cool.
Once the chilli mixture has cooled, place the pork cubes in a large bowl or container and pour the mixture over the meat. Stir well to ensure that all pieces of pork are coated with the chilli sauce. Cover the bowl and place it in the refrigerator to marinate. For best results, let the meat marinate for at least 12 hours or even overnight (up to 24 hours).
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Making the sauce
To make the sauce for carne adovada, you'll need red chile pods, preferably New Mexican-grown. Start by cutting off the tops of the peppers with scissors and removing the seeds. If you can handle the spice, you can keep the seeds for a spicier sauce. Cut the peppers into 1-inch strips. Warm some olive oil in a large pot over medium heat, then add the chiles, onions, garlic, oregano, cumin, and salt. If you want to add a little extra texture, you can also add a cubed potato to the sauce.
Some recipes suggest browning flour in the oil before adding the chiles and other ingredients. You can also add tomato juice to the sauce for extra flavour. If you're using dried chile peppers, place them in a pot with water and simmer for about 30 minutes. Then, put the peppers and water into a blender and puree until smooth. Add spices, honey, and vinegar to taste.
Once you've made your sauce, pour it over the meat in your crock pot and cook on low for 6-8 hours or on high for 4-5 hours.
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Cooking method and timing
Cooking carne adovada in a crock pot is a great way to prepare this traditional New Mexican dish. The dish features pork marinated in a red chilli sauce, with the slow cooking process allowing the blend of spices and chillies to penetrate the meat deeply.
To begin, you'll need to prepare the red chilli sauce. Start by warming some olive oil in a large pot over medium heat. You can then add in the chillies (preferably New Mexican-grown), onions, and garlic. If you are sensitive to spice, be sure to wear gloves when handling the chillies. Cut off the tops of the chillies, split them down the middle, and remove the seeds. You can cut the chillies into 1-inch strips. Once you've prepared the chillies, you can add them to the pot with the onions and garlic.
Next, you'll need to blend the ingredients. Transfer the contents of the pot to a blender and blend until smooth. At this point, you can taste the sauce and adjust the seasoning as needed. Add honey if the sauce is too bitter, and salt to taste. If you prefer a smoother sauce, you can strain it through a sieve to remove any remaining chilli peels.
Now it's time to marinate the pork. For this recipe, you'll need 4 pounds of pork shoulder or pork butt, cut into cubes. Place the pork in a large bowl or container and pour the red chilli sauce over it, stirring well to ensure all the meat is coated. Cover and refrigerate the marinated pork for 12 to 24 hours.
Finally, it's time to cook the carne adovada in your crock pot. Place the marinated pork into the crock pot and set it to low. Cook for 8 to 10 hours on low or 4 to 5 hours on high, stirring occasionally to prevent the pork from sticking to the bottom of the pot. The carne adovada is ready when the pork is fork-tender and the sauce is thick.
Leftover carne adovada can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Be sure to let the stew cool completely before transferring it to an airtight container for storage.
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Serving suggestions
Carne adovada is a versatile dish that can be served in many ways. Here are some serving suggestions:
Traditional New Mexican Style
Carne adovada is a traditional dish from New Mexico and is often served with flour tortillas, rice, hominy, or beans. You can also top it with a dollop of sour cream and some freshly diced sweet onions. For an authentic New Mexican experience, use Chimayo Chile Powder or a high-quality Ancho Chile Powder.
Burritos, Enchiladas, and Tacos
Carne adovada is commonly used as a filling for burritos, enchiladas, and tacos. It can be wrapped in warm flour tortillas or stuffed into corn tortillas with cheese and eggs. Leftovers can be used to make enchiladas or tacos, ensuring that nothing goes to waste.
Creative Combinations
Carne adovada can be served with fried potatoes, topped with freshly grated cheese and eggs, for a hearty meal. It can also be used as a topping for baked potatoes or stuffed into omelets. For a unique twist, some chefs in Santa Fe incorporate chocolate or coffee into the sauce to add depth of flavour.
Sides and Accompaniments
When serving carne adovada as a main course, consider sides such as a tossed salad, pinto beans, refried beans, or fried pork belly (chicharrones). Avocados, limes, and cilantro can also complement the dish, adding freshness and flavour.
Regional Variations
The dish varies across different regions of New Mexico. In Albuquerque, it is often served as a filling for burgers. In the Santa Fe area, additional spices like cumin and Mexican oregano are used to enhance the complexity of the chilli sauce. In the North, Masa Harina is used to thicken the chilli and give it a unique texture.
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Health benefits
Carne adovada is a traditional New Mexican dish featuring pork marinated in a red chilli sauce. The dish is prepared by slow-cooking the pork in the sauce, allowing the flavours to meld and the meat to become tender. This cooking method ensures that the pork absorbs the rich and spicy flavours of the chilli sauce.
The red chilli sauce used in carne adovada provides various health benefits. Chilli peppers are high in antioxidants, which help combat free radicals and reduce inflammation in the body. Additionally, the capsaicin present in chilli peppers improves digestion and metabolism and may aid in weight loss.
The pork in carne adovada is also a good source of iron, which improves oxygen distribution throughout the body, helping to fight fatigue. The dish is rich in vitamin B, essential for energy and cognitive function. The spice in the dish can also help clear congestion and sinuses due to capsaicin's natural decongestant properties.
Furthermore, the fibre in the ingredients promotes a healthy digestive system by aiding digestion and regular bowel movements. The spices and herbs used in the recipe, such as garlic and oregano, have antimicrobial and additional anti-inflammatory properties, providing further health benefits.
The leftovers of this dish can be stored in the refrigerator for up to 4 days or frozen for up to 3 months, ensuring that you can enjoy the delicious taste and health benefits of carne adovada multiple times.
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Frequently asked questions
Carne adovada is a traditional New Mexican dish featuring pork marinated in a red chilli sauce. The pork is often slow-cooked, allowing the blend of spices and chillies to penetrate the meat, resulting in tender pork.
To make carne adovada in a crock pot, first, cube the meat and place it in the crock pot with salt. Next, split and seed the chillies, setting aside some seeds. Place the chillies in a pot with water and simmer for 30 minutes. Puree the chillies with water and add spices, honey, and vinegar. Pour the sauce over the meat and cook on low for 6-8 hours.
Carne adovada is often served with rice, limes, avocados, and cilantro. It can also be served with tortillas, making it ideal for tacos, burritos, and tostadas. For a more substantial meal, it can be served with beans and fried potatoes.
The red chilli sauce used in carne adovada is high in antioxidants and capsaicin, which can improve digestion, metabolism, and congestion. The pork provides iron, which can help fight fatigue, and the dish is a good source of vitamin B, essential for energy and cognitive function.
