Pure ground dried red chiles are the star of this simple stew. Serve with warm corn or flour tortillas if you like.
3 tablespoons vegetable oil, divided
2 medium onions, chopped (about 3 cups)
6 large garlic cloves, minced
3 tablespoons flour
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
3 1/2 pounds boned pork shoulder (butt), fat trimmed and meat cut into 1 1/2-in. cubes
1 cup ground dried red New Mexico chiles
4 cups reduced-sodium chicken broth
1 bay leaf
How to Make It
Preheat oven to 350°. Heat 2 tbsp. oil in a large, heavy-bottomed, ovenproof pot over medium-high heat. Add onions and garlic and cook, stirring, until onions are golden, about 6 minutes. Remove from heat and transfer onions and garlic to a bowl with a slotted spoon.
In a large bowl, stir together flour, salt, cumin, and pepper. Add pork and toss to coat. Return pot to medium-high heat, add remaining 1 tbsp. oil, and, working in batches, lightly brown meat on all sides, 5 to 7 minutes per batch. Transfer meat to a separate bowl as you go.
Return onions and garlic to pot. Sprinkle with ground chiles and cook, stirring, 2 minutes (mixture will be thick). Add broth, stirring to loosen browned bits from bottom of pot. Whirl sauce in a blender until smooth. Return sauce to pot and add bay leaf and reserved pork.
Cover pot, put in oven, and cook 1 hour. Set lid slightly ajar and cook until pork is fork-tender, about 1 hour more. Remove bay leaf before serving.
Note: Nutritional analysis is per serving.
Cooking with chiles
Ground dried red chiles are used to both season and thicken sauces (don't be intimidated by the large quantities called for; this ingredient is nothing like cayenne or supermarket âÂ€Âœchili powder,âÂ€Â� which is a blend of several seasonings). The ground chiles are sold according to heat level (from mild and sweet to quite spicy), so be sure to buy a batch that suits your taste. Look for it in Latin markets and gourmet stores, or see âÂ€ÂœFinding New Mexico Chiles,âÂ€Â� (below) for mail-order sources.
Finding New Mexico chiles
The Chile Shop. Good source for ground dried red chiles. From $50 for 8 oz.; Santa Fe; www.thechileshop.com or 505/983-
Chimayo to Go. Sells ground dried red Chimayo chiles grown in southern New Mexico. $25 for 8 oz.; www.cibolojunction.com or 800/683-
Native Seeds/SEARCH. Grow northern New Mexico chiles from heirloom seeds. www.nativeseeds.org or 866/622-
Santa Fe Farmers Market. The best place to find northern New Mexico chiles, both fresh and dried. Various locations and hours; contact www.santafefarmersmarket.com or 505/983-
My entire lineage is from New Mexico, and we NEVER made carne adobada with beef - it has always been pork. BUT, it can depend on what part of the state you came from, as well. Carne adobada simply translates as 'marinated meat'. It's the same meat you would use for tamales. And, Hatch chile is just NM chile grown in the village of Hatch, which is sort of over-rated, good, but there are good chile's grown throughout the state like Lemitar, Chimayo, Isleta, Jemez, Sandia, etc. - Hatch just grows a LOT of it :) Gotta luv chile, green or red, heck Christmas (both) as we say in NM!!
although it may not be authentic, i liked this dish. i am used to beef with red, pork with green, but i found this recipe nice and savory and cheaper than using beef. i wonder why i never thought of it before?
This recipe is incorrect.
I'm from New Mexico.
You're supposed to marinade chuck steak, cubed in Hatch chili sauce for 48 hours and then bake it.
There it is.
Much more delicious that way.
I mean...it's incredible the difference.
Making it this way is just Chili con Carne.
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