Carne Adovada (Red Chile and Pork Stew)

  • nlemay1 Posted: 10/10/09
    Worthy of a Special Occasion

    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.

  • portland Posted: 10/29/12
    Worthy of a Special Occasion

    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?

  • AnnMarieMont Posted: 09/25/13
    Worthy of a Special Occasion

    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!!

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