Berts Burger Bowl Carne Adovada Recipes

CARNE ADOVADA RECIPE

Carne Adovada Recipe image

This carne adovada recipe is pure New Mexico in a bowl, with tender chunks of pork simmered in a rich and flavorful red chili gravy. Perfect for tacos and so much more!

Provided by Mike Hultquist

Time 2h30m

Number Of Ingredients 17

Ingredients

2 1/2 pounds pork shoulder (pork butt, cut into chunks - Or you can use pork loin)
2 tablespoon olive oil
3 tablespoons olive oil (divided)
1 large onion (chopped)
1 poblano pepper (chopped)
2 small jalapeno peppers (chopped (optional, for more heat, or use a serrano pepper for hotter))
4 cloves garlic (chopped)
2 tablespoons flour
3 cups chicken broth
Juice from 1 orange
3/4 cup New Mexico red chili powder (like Chimayo (or use dark red chili powder, or ancho, pasilla, or both))
1 teaspoon oregano
1 teaspoon coriander
1/2 teaspoon cumin
Salt and pepper to taste
2 tablespoons apple cider vinegar
1 tablespoon honey (or more to taste)

Steps:

Heat 2 tablespoons oil in a large pot to medium-high heat. I use my Dutch oven for this.
Pat the chopped pork dry with paper towels. Season with salt and pepper and brown the pork a couple minutes per side. You may need to do this in batches. Remove the pork and set it aside for now.
Heat 1 more tablespoon oil in the same pot and add the onion and peppers. Stir cook them down for 5 minutes to soften.
Add the garlic and cook another minute, stirring, until the garlic blooms and becomes fragrant.
Add the remaining 2 tablespoon olive oil and stir in the 2 tablespoons of flour. Cook, stirring constantly for 5 minutes to cook out the raw flour flavor. You can cook stirring longer if you'd like.
Add the chicken broth, orange juice, chili powder, oregano, coriander, cumin and a bit more salt and pepper to taste. Cook for 5 minutes to thicken the gravy and develop the flavors.
Return the browned pork to the pot bring the pot to a boil. Reduce the heat, cover, then cook the entire pot of pork in the gravy for 2 hours, or until the pork is fall-apart tender. The sauce should be nice and thick, like a chili gravy.
Stir in the vinegar and honey. Season with a bit of salt and pepper to taste.
Serve!

Nutrition Facts : Calories 311 kcal, Carbohydrate 19 g, Protein 22 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 58 mg, Sodium 458 mg, Fiber 8 g, Sugar 5 g, ServingSize 1 serving

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