Carne Adovada

Name: Carne Adovada
Cuisine: American
Ingredients: 2 cups NM red chile puree; 2 cups chicken stock; 1 cup frozen orange juice concentrate; 1/2 cup raisins; 3 chipotle chiles in adobo; 2 Tbsp white vinegar; 2 Tbsp fish sauce; 3-4 lbs pork shoulder, cubed; 2 tsp salt; 1 Tbsp ground NM red chile; 2 onions, sliced; 4 cloves garlic, smashed; 2 tsps oregano; 1 Tbsp cumin; I tsp black pepper; 2 Bay leaves

Lance Wilson @lance_wilson

Nyack, NY

As a native new mexican, carne adovada is near and dear to my heart. This isn't a weeknight dish unless you don't mind eating until 10:30. Using frozen NM red chile makes this easier, but you could also make the chile from dried pods.

Lance Wilson @lance_wilson

Saved

Ingredients

2 cupsNM red chile puree
2 cupschicken stock
1 cupfrozen orange juice concentrate
1/2 cupraisins
3chipotle chiles in adobo
2 Tbspwhite vinegar
2 Tbspfish sauce
3-4 lbspork shoulder, cubed
2 tspsalt
1 Tbspground NM red chile
2onions, sliced
4 clovesgarlic, smashed
2tsps oregano
1 Tbspcumin
I tsp black pepper
2Bay leaves

Saved

Steps

1

Preheat the oven to 350F
2

Combine the chile puree, stock, OJ concentrate, raisins, chipotle, vinegar and fish sauce. Bring to a simmer
3

Season the pork with the ground chile powder, and 1 tsp salt
4

Place a Dutch oven over high heat and add a small amount of oil.
5

Add all of the pork to the smoking hot dutch oven. Cook without moving for 5 min to brown the bottom
6

Remove the pork and set aside
7

Reduce the heat to medium and add the onions, and then add the second tsp of salt.
8

Continue to cook the onions until they are soft. Add the garlic, oregano, black pepper, and cumin.
9

Use an immersion blender (or regular blender) to blend the chile sauce
10

Add the chile sauce to the onions and the bay leaves.
11

Add the pork to the sauce
12

Transfer the adovada to the oven without the lid. Roast for around 3-5 hours. You will notice the sauce will start out watery, then get greasy. Keep roasting. Eventually the oil will emulsify in the sauce like a ragu and thicken up.
13

Plate on corn tortillas with a sprinkle of queso fresco, red onion and cilantro.