carne adovada

Tender chunks of pork shoulder braised in a chili-based liquid. Perfect for tacos or burrito fillings.

Carne Adovada (New Mexico-Style Pork With Red Chilies) Recipe

whole dried pasilla chilies, seeds and stems removed

(32 ounces) homemade chicken stock

raisins

orange juice

chipotle chilies canned in adobo

white vinegar

Asian fish sauce

pork shoulder,

vegetable oil

medium onions, thinly sliced (about 2 cups)

garlic, minced (about 2 tablespoons)

oregano

cumin

bay leaves

Kosher salt

Corn tortillas, cilantro, diced onions, lime wedges, and queso fresco

Add dried chiles to large heavy-bottomed Dutch oven or stock pot and cook over medium-high heat, stirring frequently, until slightly darkened with intense, roasted aroma, 2 to 5 minutes. Do not allow to smoke.  Add chicken stock, raisins, orange juice concentrate, chipotles in adobo, white vinegar, and fish sauce. Bring to a boil over high heat, reduce to a bare simmer, and let cook until chilies are totally softened, about 15 minutes. Blend into a smooth puree using an immersion blender or by transferring to a countertop blender. Set aside.

Carefully pat pork dry with paper towels or a clean kitchen towel. Heat vegetable oil in a large heavy-bottomed Dutch oven over high heat until smoking. Add pork all at once and spread evenly over bottom surface (it's ok if not all the pork is touching the bottom or if the pan is crowded. Cook without moving until bottom surface is well browned, about 8 minutes. Transfer pork to a cutting board and set aside. Add onions and garlic to Dutch oven and cook, stirring frequently, until onions and garlic are softened and beginning to brown, about 10 minutes. Add oregano and cumin and cook, stirring constantly, until fragrant, about 30 seconds.

Add chili mixture to Dutch oven and stir to scrape up any browned bits from the bottom. Dice pork into 2-inch chunks, then return to Dutch oven. Add bay leaves. Bring to a boil then reduce to a bare simmer. Cover, leaving lid slightly ajar, and cook, stirring occasionally until pork chunks break apart when you apply pressure with a spoon, about 2 hours.

Sauce should be thick, with an almost ketchup-like consistency. If too thin, increase heat to a light simmer and cook, stirring frequently, until reduced to the desired consistency. Season to taste with salt.

Serve pork with corn tortillas, cilantro, diced onions, lime wedges, and queso fresco. Pork can be stored in a sealed container in the fridge for up to 5 days.

Homemade fresh sopapillas stuffed with carne adovada and topped with red chile and melted cheese

Stuffed Sopapillas with Carne Adovada

flour

tsp baking powder

tsp salt

butter

water

lbs pork shoulder

salt

tsp oregano

red chile sauce

lettuce (shredded)

tomatoes (diced)

cheese (shredded)

In a medium bowl, mix together flour, baking powder and salt. Add melted butter and water then mix the dough until it is smooth.

Return dough to the bowl and cover with a towel for 20 minutes.

Turn dough out onto a clean surface and use a rolling pin (or sturdy cup) to roll into 1/4&quot; thickness. Use a knife or pizza roller to cut into 3&quot; squares.

Heat 4&quot; of oil in a sturdy pot over medium-high heat, until temperature reaches 375 degrees. Add sopapillas, one at a time, and fry until puffy and golden brown, about 15 seconds per side.

Remove from pot and transfer to a paper-towel lined bowl.

Sopapillas

In a slow cooker, season pork with salt and oregano.  Pour in red chile and stir until coated.

If possible, marinate for 12 - 24 hours.

Cook on slow for 9 hours, until cooked through and fork-tender.

Carne Adovada

On an oven-safe plate, split sopapilla in half. Spoon on a generous serving of carne adovada.

Top carne adovada with 2 tablespoons of cheese. Top cheese with shredded lettuce and diced tomatoes.

Fold over the top of the sopapilla to seal it. Spoon over a couple tablespoons of the red chile from the carne adovada. Top with cheese.

Turn your oven on to broil, then place in oven for 1 - 2 minutes, until cheese is melted.

Repeat for remaining sopapillas.

Stuffed Sopapillas

This classic New Mexican dish consists of chunks of pork braised in a thick chile sauce flavored with garlic, Mexican oregano, cumin, and honey. Serve over rice or in tortillas.

pork

Salt

honey

garlic, (peeled)

dried Mexican oregano

cayenne pepper

cloves

rice (or cilantro lime rice)

Lime wedges

Toss pork and 1 ½ teaspoons salt together in a bowl; refrigerate for 1 hour.

Combine New Mexican chiles and 4 cups boiling water in medium bowl. Cover and let sit until chiles are softened, about 30 minutes. Adjust oven rack to lower-middle position and heat oven to 325ºF (162ºC) degrees.

Drain chiles, reserving 2 cups soaking liquid. Process chiles, honey, vinegar, garlic, oregano, cumin, cayenne, cloves, and ½ teaspoon salt in a blender to a thick paste, about 30 seconds.

With blender running, slowly add reserved soaking liquid and blend until smooth, about 3 minutes.

Combine pork and chile sauce in Dutch oven, stirring to coat, then bring to a boil over high heat. Cover pot, transfer to oven, and cook until pork is tender and fork inserted into pork meets little resistance, 2 to 2½ hours. 

Using wooden spoon or rubber spatula, scrape any browned bits from sides of pot and stir into pork until sauce is smooth and homogenous. Let stand, uncovered, for 10 minutes. Season with salt to taste. Serve with lime wedges. 

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