Red as a Santa Fe sunset, Carne Adovada (KAR-neh ah-doh-VAH-dah) looks right at home on the holiday dinner table. The carne, or meat (in this case, pork) is bathed in a spicy chile sauce. Wrap it in flour tortillas or dollop with reduced-fat sour cream to tone down the heat a bit, if you like.
24 dried red New Mexico chiles, seeded, rinsed, and cut into (1-inch) pieces
1 1/2 cups chopped onion
1 tablespoon cider vinegar
2 teaspoons dried oregano
1 1/2 teaspoons salt
3 garlic cloves, minced
1 (14-ounce) can fat-free, less-sodium chicken broth
1 (3-pound) boneless pork shoulder (Boston butt), trimmed and cut into 1 1/2-inch cubes
How to Make It
Arrange chiles in a single layer on a baking sheet coated with cooking spray; broil 1 minute.
Reduce oven temperature to 300°.
Place chiles, onion, and the next 5 ingredients (through chicken broth) in a blender; process until smooth. Combine pork and chile mixture in a 13 x 9-inch baking dish coated with cooking spray. Cover and bake at 300° for 2 1/2 hours. Uncover and bake an additional 30 minutes or until sauce is thick.
Just finished cooking a few minutes ago, WOW! Tender and flavorful. The only thing I did differently was to cook at a 250 deg. for a longer amount of time as I was cooking a pork shoulder for pulled pork at the same time. I am making pork enchiladas with the carne adovada and it is so delicious right now I can only imagine how good the enchiladas will be. I will be making this again and again. Awesome recipe!
This dish was amazing...so tender and flavorful with a delicious smokey sauce. I was not able to find dried New Mexico chiles and had to substitute dried California chiles (a.k.a. Anaheim). Since these chiles had less spice than the NM chiles, I added one jalapeno to the blender, seeds and all. The result was a beautiful, flavorful and slightly spicy sauce that was a perfect match for the pork shoulder. The most time consuming part of this recipe is trimming the pork shoulder to get rid of some of the fat, but well worth the effort. My husband has insisted that this go into the rotation and couldn't stop talking about the meal all weekend. Served w/ white rice and a green salad w/ a spicy lime vinaigrette.
This might be the 20th time I have made this recipe it is so good, and makes for a lovely meal for friends. The roast is very inexpensive so as long as you have the time for all the preparation you can feed a party for not much money.