Carne Adovada Stew: A Flavorful Journey into New Mexican Cuisine

Carne Adovada Stew is a dish that truly warms the soul and tantalizes the taste buds. This traditional New Mexican recipe features tender chunks of pork marinated in a rich, flavorful red chile sauce, making it a beloved staple in many households. The history of Carne Adovada dates back to the early Spanish settlers who brought their culinary traditions to the Southwest, blending them with local ingredients to create a dish that is both hearty and comforting.

What I love most about Carne Adovada Stew is its incredible depth of flavor and the way it brings people together around the dinner table. The combination of spices and slow-cooked meat creates a melt-in-your-mouth texture that is simply irresistible. Whether served with warm tortillas or over a bed of rice, this stew is not only convenient to prepare but also perfect for sharing with family and friends. Join me as we dive into the delightful world of Carne Adovada Stew, and discover why this dish has captured the hearts of so many!

Ingredients:

• 2 pounds pork shoulder, cut into 1-inch cubes
• 1 tablespoon vegetable oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 cups chicken broth
• 1 can (14.5 ounces) diced tomatoes, undrained
• 2 tablespoons apple cider vinegar
• 2 tablespoons brown sugar
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1/2 cup red chili powder (preferably New Mexico chili powder)
• 1-2 fresh jalapeños, sliced (optional, for extra heat)
• Fresh cilantro, for garnish
• Lime wedges, for serving

Preparing the Marinade

1. In a large bowl, combine the red chili powder, ground cumin, dried oregano, smoked paprika, salt, black pepper, and cayenne pepper. This spice mix is the heart of the carne adovada, so make sure to mix it well to ensure all the flavors are evenly distributed. 2. Add the diced pork shoulder to the bowl and toss it in the spice mixture until all the pieces are well coated. I like to use my hands for this step; it’s the best way to ensure every piece of meat is covered in those delicious spices. 3. Once the pork is coated, cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 2 hours, but ideally overnight. This allows the flavors to penetrate the meat deeply, making it incredibly flavorful.

Cooking the Pork

4. After marinating, heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Once the oil is hot, add the marinated pork in batches, making sure not to overcrowd the pot. Sear the pork on all sides until it’s browned, about 5-7 minutes per batch. This step is crucial as it adds depth of flavor to the stew. 5. Once all the pork is browned, remove it from the pot and set it aside on a plate. In the same pot, add the diced onion and sauté for about 5 minutes until it becomes translucent. The fond (the brown bits left in the pot) will add even more flavor to the stew. 6. Add the minced garlic to the onions and sauté for an additional minute until fragrant. Be careful not to burn the garlic, as it can turn bitter.

Building the Stew

7. Return the browned pork to the pot with the onions and garlic. Stir to combine everything. 8. Pour in the chicken broth and add the can of diced tomatoes (with their juices) to the pot. The liquid will help deglaze the pot, lifting all those flavorful bits stuck to the bottom. 9. Stir in the apple cider vinegar and brown sugar. The vinegar adds a nice tang, while the sugar balances the heat from the spices. 10. If you’re using fresh jalapeños for extra heat, add them now. Stir everything together, ensuring the pork is submerged in the liquid. 11. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 2 to 2.5 hours, or until the pork is tender and easily shreds with a fork. Stir occasionally to prevent sticking and to check the liquid level; you want it to be saucy but not too watery.

Final Touches

12. Once the pork is tender, taste the stew and adjust the seasoning if necessary. You might want to add more salt, pepper, or even a bit more cayenne if you like it spicier. 13. If you prefer a thicker stew, you can remove the lid and let it simmer for an additional 15-20 minutes to reduce the liquid. Alternatively, if you want a thinner consistency, you can add a bit more chicken broth. 14. Once you’re happy with the consistency and flavor, remove the pot from the heat. Let it sit for about 10 minutes before serving. This resting time allows the flavors to meld even more.

Serving the Carne Adovada Stew

15. To serve, ladle the carne adovada into bowls

Conclusion:

In summary, this Carne Adovada Stew is an absolute must-try for anyone looking to elevate their culinary repertoire. The rich, smoky flavors of the adobo sauce combined with tender chunks of meat create a dish that is not only comforting but also bursting with authentic New Mexican flavors. Whether you serve it over a bed of fluffy rice, alongside warm tortillas, or even as a filling for tacos, the versatility of this stew makes it a perfect choice for any occasion. Feel free to get creative with your serving suggestions! You can top it with fresh cilantro, diced onions, or a squeeze of lime for an extra burst of flavor. If you’re feeling adventurous, consider adding some roasted vegetables or beans to the mix for a heartier meal. The beauty of this Carne Adovada Stew is that it can be tailored to your taste preferences, making it a dish that everyone can enjoy. I encourage you to give this recipe a try and experience the delightful flavors for yourself. Once you do, I would love to hear about your experience! Share your thoughts, any variations you tried, or even a photo of your finished dish. Cooking is all about sharing and connecting, and I can’t wait to see how you make this Carne Adovada Stew your own. Happy cooking!

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