Description
This hearty Carne Adovada stew features tender pork shoulder marinated in a rich blend of spices, simmered with tomatoes and chicken broth for a flavorful, comforting dish. Perfect for serving with lime wedges and fresh cilantro!
Ingredients
Scale
- 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
Instructions
- In a large bowl, combine the red chili powder, ground cumin, dried oregano, smoked paprika, salt, black pepper, and cayenne pepper. Mix well to ensure even distribution of flavors.
- Add the diced pork shoulder to the bowl and toss until all pieces are well coated. Use your hands for thorough coverage.
- Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 2 hours, ideally overnight.
- Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Add the marinated pork in batches, searing until browned on all sides (about 5-7 minutes per batch).
- Remove the browned pork and set aside. In the same pot, add the diced onion and sauté for about 5 minutes until translucent.
- Add the minced garlic and sauté for an additional minute until fragrant.
- Return the browned pork to the pot with the onions and garlic. Stir to combine.
- Pour in the chicken broth and add the can of diced tomatoes (with juices). Stir to deglaze the pot.
- Stir in the apple cider vinegar and brown sugar.
- If using, add fresh jalapeños for extra heat. Stir to ensure the pork is submerged in the liquid.
- Bring to a gentle boil, then reduce heat to low. Cover and let simmer for 2 to 2.5 hours, or until the pork is tender and easily shreds with a fork. Stir occasionally.
- Taste the stew and adjust seasoning if necessary.
- For a thicker stew, remove the lid and simmer for an additional 15-20 minutes. For a thinner consistency, add more chicken broth.
- Once satisfied with the consistency and flavor, remove from heat and let sit for 10 minutes before serving.
- Ladle the carne adovada into bowls and garnish with fresh cilantro. Serve with lime wedges on the side.
Notes
- For a spicier dish, increase the amount of cayenne pepper or add more jalapeños.
- This stew can be made ahead of time and tastes even better the next day as the flavors meld.
- Prep Time: 15 minutes
- Cook Time: 150 minutes