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Tender chunks of pork, slow-cooked in a rich, smoky red chile sauce until fall-apart tender. A classic New Mexican stew that's deeply flavorful and perfect for wrapping in tortillas or serving over rice.
For 6 servings
Prepare the Chiles
Create the Red Chile Sauce
Sear the Pork
Tender chunks of pork, slow-cooked in a rich, smoky red chile sauce until fall-apart tender. A classic New Mexican stew that's deeply flavorful and perfect for wrapping in tortillas or serving over rice.
This New Mexican recipe takes 225 minutes to prepare and yields 6 servings. At 752.15 calories per serving with 44.44g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
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Combine and Slow Cook
Finish and Serve
After searing the pork, transfer it to a slow cooker. Pour the sauce over the top, stir, and cook on low for 6-8 hours or on high for 3-4 hours.
Use the 'Sauté' function to sear the pork in batches. Return all pork to the pot, add the sauce, and stir. Cook on high pressure for 45 minutes, followed by a 15-minute natural pressure release.
To reduce the heat, use milder dried chiles like Ancho or Guajillo, and be meticulous about removing all seeds and veins before soaking.
Add one or two bay leaves to the pot along with the sauce before baking for an extra layer of savory flavor.
Pork shoulder is a complete protein, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
This dish is a good source of B vitamins, particularly B12, B6, niacin, and thiamine, which are crucial for converting food into energy and maintaining a healthy nervous system.
The New Mexican red chiles are rich in Vitamin C and compounds like capsaicin, which have antioxidant properties that help protect the body's cells from damage.
A typical serving of this Carne Adovada contains approximately 650-700 calories, primarily from the pork and oil. The exact number can vary based on the fat content of the pork shoulder.
Carne Adovada is a rich source of protein, which is essential for muscle building and repair. However, it is also high in saturated fat and sodium. It's best enjoyed in moderation as part of a balanced diet. You can reduce the fat by trimming the pork well and skimming the rendered fat before serving.
Pork shoulder, also known as Boston butt, is the ideal cut. Its high fat content and connective tissue break down during the long, slow cooking process, resulting in incredibly tender and flavorful meat.
Yes. The heat comes from the chiles. To make it milder, ensure you remove all seeds and the light-colored veins from inside the dried chiles. You can also substitute some of the New Mexican chiles with milder varieties like Ancho chiles.
Carne Adovada is a specific New Mexican stew where chunks of pork are slow-cooked in a red chile sauce. 'Adobada' is a more general term used in Mexico for meat (often pork) marinated in an adobo sauce, which is then typically grilled or pan-fried, often sliced thinly for tacos al pastor.
Absolutely! It freezes very well. Cool the stew completely, then transfer it to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months. Thaw it in the refrigerator overnight before reheating.
