Traditional New Mexico Carne Adovada Recipe
**For better flavor, prepare a day ahead.
Ingredients for red chile sauce and marinade
- 1 tablespoon lard (you may substitute with shortening or vegetable oil)
- 4 garlic cloves, minced
- 8 ounces (about 25) whole dried New Mexican red chile pods
- 4 cups warm water
- 2 tablespoons diced yellow onion
- 1 tablespoon crushed chile pequin
- 1 teaspoon granulated garlic powder
- 1 teaspoon salt
- 1/2 teaspoon crumbled dried Mexican oregano
- 3 pounds thick boneless shoulder pork chops
Heat up lard in a large sauce pan and saute garlic till browned.
Remove the seeds and stems from the chile pods. Rinse chiles in large mixing bowl and drain.
Place moistened chiles on baking sheet and toast carefully in the oven for 5 minutes.They do not need to be completely dried out. Remove from oven then let cool.
Add half of the chiles into a blender, and puree with 2 cups warm water. Pour into large saucepan with previously browned garlic and repeat with the other half of the chiles.
Add the remaining ingredients to the chile (garlic salt, oregano, onion, chile pequin)and let boil on a medium-high heat for about 30 minutes, stirring occasionally. The sauce will thicken but should remain a little soupy. Remove from heat and cool to room temperature.
Remove the fat from the pork and cut the meat into 3/4 inch to 1 1/2 inch cubes. Stir pork into the chile sauce and let marinate overnight in the refrigerator.
The following day, preheat oven to 300 degrees. Use butter to coat large baking dish, so it doesn’t stick.
Add the marinated carne adovada with sauce into baking dish. Cover with foil and bake for 3 hours, stirring once at an hour and a half into baking. At 2 and a half hours, remove foil (to thicken sauce).
Serve hot with homemade tortillas.
Eat and Enjoy!
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