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New Mexico Pork Chili Carne Adovada

Carne adovada is traditional recipe from New Mexico. Chunks of pork are simmered in a thick sauce made from dried red New Mexican chiles. Adobada, the Mexican preparation on which the dish is based, refers to meat cooked in an adobo sauce of chiles, aromatics, and vinegar.) The meat is slowly braised until fall-apart tender, and this dish that is robust in red color and flavor is served with tortillas or rice and beans.
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 6
Calories 368kcal
Author Debby - www.AFeastfortheEyes.net

Ingredients

  • 1 boneless pork shoulder roast 4- to 5-pounds, trimmed of excess fat and cut into 1 1/2-inch chunks
  • 1/4 cup raisins
  • 1/2 cup brewed coffee
  • Salt and pepper
  • 1 tablespoon vegetable oil
  • 2 onions chopped
  • 1/4 cup all-purpose flour
  • 1/2 cup chili powder
  • 1 teaspoon dried oregano
  • 1 tablespoon chipotle chiles in adobo sauce minced
  • 6 garlic cloves minced
  • 2 1/2 cups low-sodium chicken broth
  • 1 teaspoon grated zest and 1 tablespoon juice from 1 lime
  • 1/4 cup chopped fresh cilantro leaves

Instructions

  • Adjust oven rack to lower-middle position and heat oven to 350°
  • Combine raisins and coffee in small bowl. Wrap tightly with plastic and microwave until liquid begins to boil, 1 to 3 minutes; let stand 5 minutes, until raisins are plump.
  • Pat pork dry with paper towels and season with salt and pepper. Heat oil in Dutch oven over medium-high heat until just smoking. Brown half of pork, about 10 minutes. Transfer to plate and repeat with remaining pork.
  • Pour off all but 1 tablespoon fat from Dutch oven. Add onions and cook until softened, about 5 minutes. Add flour, chili powder, oregano, chipotle, and garlic and cook until fragrant, about 1 minute. Add broth and raisin mixture, scraping up any browned bits, and bring to boil. Working in 2 batches, transfer mixture to blender or food processor and puree until smooth. Return sauce to pot.
  • Add browned pork to sauce in pot and transfer to oven. Cook, covered, until pork is fork-tender, about 2 hours. Skim sauce, then stir in lime zest, lime juice, and cilantro. Season with salt and pepper. Serve. (Pork can be refrigerated in airtight container for 3 days.)

Notes

Recipe source: Cook's Country Feb/Mar 2009