New Mexican Carne Adovada Recipes

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CARNE ADOVADA



Carne Adovada image

This is a wonderful, melt in your mouth recipe for Carne Adovada. My family absolutely loves it and I am sure you will too.

Provided by Delilah Lopez

Categories     World Cuisine Recipes     Latin American     Mexican

Time 16h40m

Yield 10

Number Of Ingredients 9

2 tablespoons canola oil
3 tablespoons all-purpose flour
4 tablespoons New Mexico red chile powder
2 ½ cups warm water
3 cloves garlic, peeled and minced
1 ½ teaspoons dried oregano
⅓ teaspoon ground cumin
1 tablespoon salt
3 pounds cubed pork stew meat

Steps:

  • In a skillet or frying pan, heat oil over medium heat. Stir in flour and brown until light golden brown. Blend in chile powder. Slowly add water, stirring until lumps are removed. Add garlic, oregano, cumin and salt. Simmer on medium heat for 15 minutes. Remove from heat and let cool.
  • Place pork in a large baking pan or casserole pan. When chile mixture has cooled, add it to pork and mix until pork is covered with chile. Marinate pork for at least 12 hours or overnight.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Bake pork in preheated oven for at least 4 1/2 hours, or until meat is well cooked, tender and falls apart.

Nutrition Facts : Calories 331.9 calories, Carbohydrate 2.9 g, Cholesterol 81.5 mg, Fat 23.1 g, Fiber 0.5 g, Protein 26.5 g, SaturatedFat 7.2 g, Sodium 754.2 mg

NEW MEXICO CARNE ADOVADA



New Mexico Carne Adovada image

Once you try this Carne Adovada Recipe, you'll understand why this is one of New Mexico's most celebrated dishes. This spicy and rich flavored chile-braised pork is perfect on its own, or a crazy good filling for tacos, burritos or enchiladas.

Provided by Lea Ann Brown

Categories     Main Course Pork

Time 2h30m

Number Of Ingredients 15

2 1/2 pounds Pork loin roast (cubed)
salt and pepper to taste
3 Tablespoons olive oil
For the gravy
3 Tablespoons Butter
3 Tablespoons Flour
2 Tablespoons Chile Powder (New Mexico Chimayo Red. Add more if you want more heat)
2 1/2 cups Chicken Broth
1 large onion (chopped)
2 cloves garlic (chopped)
1 teaspoon cumin
1/2 teaspoon coriander (ground, dried)
1 teaspoon Oregano (Preferably Mexican)
1 Tablespoons Molasses (Not Blackstrap)
2 Tablespoon Cider Vinegar (Sherry Vinegar is a good choice here.)

Steps:

  • Cut pork loin roast into large bite sized pieces. Salt and pepper to taste.Heat a large skillet over medium high heat. Add oil. When oil is hot, add pork pieces and brown on two sides. Cook in batches as not to crowd the pork. The pork will brown better.
  • Remove pork to a plate.
  • Heat a Dutch oven over medium heat. Add butter. Once butter bubbles and bubbles start to subside, add onions. Cook onions, stirring, until just starting to soften, about 5 minutes. Add garlic and saute until fragrant. About 1 minute.
  • Add flour and cook, stirring constantly for two minutes. Add chile powder, chicken broth and cook stirring, until gravy starts to thicken. Add cumin, coriander and oregano. Cook for 1 minutes for flavors to blend.
  • Remove from heat and add browned pork.
  • Stir well, cover and place in refrigerator to marinade overnight. Or for at least 2 - 3 hours before cooking.
  • Heat oven to 350 degrees.
  • Cook 2 - 2 1/2 hours or until pork is tender.
  • Remove pork from oven and stir in molasses and vinegar.
  • Place the lid back on the pot and let it steep for about 15 minutes.
  • Serve with lime wedges. Serve with rice, hominy or beans, flour tortillas or all. You can also top with a dollop of Sour Cream and some fresh diced sweet onions.

Nutrition Facts : Calories 247 kcal, Carbohydrate 6 g, Protein 26 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 80 mg, Sodium 329 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

NEW MEXICO STYLE CARNE ADOVADA



New Mexico Style Carne Adovada image

This recipe is from a Santa Fe, New Mexico restaurant. This wonderful Carne Adovada can be use like green chile sauce to cover any dish or as a filling in a taco or burrito.

Provided by Member 610488

Categories     One Dish Meal

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 9

2 1/2 lbs pork shoulder
16 ounces water
6 garlic cloves, peeled and roughly chopped
1 medium onion, peeled and chopped
1 tablespoon salt
1/8 teaspoon fresh ground black pepper
1/8 teaspoon dried oregano
3 ounces red chili peppers, coarsely chopped
2 1/2 ounces red chili powder (Hatch chiles would be perfect)

Steps:

  • On a cutting board, cut the pork into 1 1/2-inch cubes and place in a roasting pan (approximately 13 by 21-inch).
  • Put the water into a blender and add the garlic, onion, salt, black pepper, oregano, chile pepper and chili powder. Blend until smooth as possible. Pour over the pork cubes and toss to coat well.
  • Preheat oven to 400 degrees F. Cover the roasting pan and place in the oven to bake for 1 1/2 hours or until fork tender.

Nutrition Facts : Calories 374.7, Fat 26.9, SaturatedFat 9.1, Cholesterol 100.6, Sodium 1124, Carbohydrate 7.7, Fiber 3.8, Sugar 1.9, Protein 26.1

CARNE ADOVADA: NEW MEXICO RED CHILE PORK STEW



Carne Adovada: New Mexico Red Chile Pork Stew image

Learn how to make carne adovada, a spicy, wonderfully flavorful pork and red chile stew popular in New Mexico.

Provided by Molly Watson

Categories     Lunch     Entree     Dinner     Breakfast

Time 3h4m

Yield 6

Number Of Ingredients 9

1 tablespoon vegetable oil
3 pounds pork butt or pork shoulder , well-trimmed of fat and cut into 1-inch pieces
2 onions , chopped
6 cloves garlic , chopped
1 teaspoon fine sea salt
1 tablespoon flour, or masa harina
1/2 teaspoon freshly ground pepper
1 cup/8 ounces ground dried New Mexican red chile powder
5 to 6 cups water, divided

Steps:

  • Preheat oven to 350 F.
  • Cook the pork, undisturbed, until each piece is browned well on one side, about 3 minutes.

Nutrition Facts : Calories 714 kcal, Carbohydrate 16 g, Cholesterol 195 mg, Fiber 8 g, Protein 56 g, SaturatedFat 17 g, Sodium 1131 mg, Sugar 3 g, Fat 48 g, ServingSize About 6 servings, UnsaturatedFat 0 g

CARNE ADOVADA, TRADITIONAL NEW MEXICAN



Carne Adovada, Traditional New Mexican image

For a variation, you can add diced potatoes and chopped onions to the mix right before baking. Serve this as a burrito, wrapped in a flour tortilla, or as a stuffing for enchiladas. Serve leftovers with tortiallas and eggs for breakfast.

Provided by wildheart

Categories     One Dish Meal

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 7

1 1/2 cups crushed dried anaheim chiles, stems removed
2 tablespoons shortening
2 tablespoons flour
4 cloves minced garlic
1 teaspoon american dried oregano or 1 teaspoon mexican dried oregano
3 cups water
2 lbs pork, cut in strips or small cubes

Steps:

  • Most recipes tell you to remove the seeds.
  • Don't!
  • Melt the shortening and stir in the flour.
  • Heat until browned; don't let it burn.
  • Crumble the chiles finely; toss them in the pot.
  • Add the garlic and oregano; stir.
  • Slowly stir in the water, and heat.
  • Simmer for 45 minutes, stirring occasionally.
  • Line an oven proof glass pan with foil.
  • Place the pork in the pan; cover with the chile.
  • Cover the pan.
  • Let the pork sit in the chile in the refrigerator 24 hours.
  • Bake the carned adovada in a 300 degree oven for 3 hours, with foil on.
  • Stir occasionally.
  • Add water if necessary to keep pork from burning or sticking; it should be moist but not runny when done.
  • Pork should be very, very tender and falling apart when finished.
  • If necessary, cook a little longer.

Nutrition Facts : Calories 371, Fat 18.9, SaturatedFat 6.2, Cholesterol 130, Sodium 91.9, Carbohydrate 2.8, Fiber 0.2, Protein 44.6

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