Carne Adovada: New Mexico Red Chile Pork Stew
A spicy, wonderfully flavorful New Mexican pork and red chile stew, carne adovada is perfect for a hearty meal.
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Instructions
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Preheat the oven to 350 F.
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Heat oil in a large pot over medium heat, then brown pork pieces in batches, cooking each side for about 3 minutes until well browned. Transfer browned pork to a separate bowl.
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Add onions, garlic, and salt to the pot, cooking and stirring until onions soften (about 3 minutes). Stir in flour or masa and pepper, cooking for 3 minutes until the raw flavor cooks off.
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Stir in ground chile, then add 4 cups of water and bring the mixture to a boil.
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Carefully blend the hot chile mixture until smooth, in batches if necessary, then return it to the pot.
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Add 1 more cup of water and the browned pork to the pot. Bring the stew to a boil.
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Cover the pot and bake in the preheated oven for 1 hour.
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Remove the pot from the oven, stir, and add an extra 1 cup of water if the stew appears dry.
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Cover and return to the oven for another hour, or until the pork is tender and the sauce has thickened.