Carne adovada, New Mexico red chile pork
Pork shoulder is browned, then braised in a sauce of ground dried red chiles with onion, cumin, oregano and vinegar.
Active time45 min
Cooking2 h 30 min
Total3 h
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Ingredients
- 10 g garlic
- 2 g ground coriander seeds
- 150 g onions
- 40 g pure mild to medium ground New Mexico red chile Chimayo style
- 800 g trimmed boneless pork shoulder
- 480 ml prepared chicken stock
- 2 g ground cumin
- 2 g dried red chile caribe flakes
- 40 ml rapeseed oil
- 10 g plain honey
- 0.5 g dried Mexican oregano
- 5 g fine salt
- 15 ml sherry vinegar
Preparation
Peel the onions and the garlic. Preheat the oven to 180 °C conventional heat. Cut the pork into roughly 2 cm cubes and chop the onion and garlic. Heat the oil in an ovenproof casserole. Brown the pork in batches for about 10 min in total, without crowding, then set aside. Sauté the onion in the same fat for about 8 min until golden. Stir in garlic for another 1 min.
10 g garlic150 g onions800 g trimmed boneless pork shoulder40 ml rapeseed oil- oven
- knife
- board
- ovenproof casserole
- tongs
- plate
- spoon
Pour 120 ml stock into the casserole and scrape up the browned bits for 2 min. Transfer this mixture to a tall heatproof jug. Add 240 ml stock, coriander, cumin, Mexican oregano, chile caribe flakes, pure ground red chile, honey, vinegar and salt. Blend smooth with an immersion blender, keeping the head submerged to prevent splashing.
2 g ground coriander seeds40 g pure mild to medium ground New Mexico red chile Chimayo style480 ml prepared chicken stock2 g ground cumin2 g dried red chile caribe flakes10 g plain honey0.5 g dried Mexican oregano5 g fine salt15 ml sherry vinegar- casserole
- spoon
- tall heatproof jug
- immersion blender
Return the pork to the casserole, add all the sauce and the remaining 120 ml stock, and stir. Use a snug approximately two-and-a-half-litre lidded casserole. Bring to a simmer on the stove, cover and bake for about 120 min until the cubes yield to a fork and are coated in a thick sauce. Stir gently halfway through and re-cover. Cook longer if the meat remains firm. Serve hot with all the sauce.
- lidded casserole
- oven
- spoon
- fork
- oven mitts
Allergens
- Celery
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration