Authentic Traditional Carne Adovada Recipe: As a Northern New Mexico Native, I am proud to share my beloved family recipe with you. This recipe is a true taste of Northern New Mexico and it's a perfect way to bring a touch of authentic New Mexican flavor to your table.
My Carne Adovada Recipe is a classic recipe dish that has been enjoyed for centuries, with roots tracing back to the indigenous people of New Mexico. This recipe is a true testament to the rich cultural history and true taste of authentic Northern New Mexico cuisine.
Carne Adovada is a dish made of pork that is slow-cooked in a flavorful and spicy red chile sauce. The key to this recipe is the homemade red chile sauce, made with a blend of dried New Mexican red chile, garlic, and a variety of spices. The sauce is simmered for hours to develop a rich and complex flavor.
This recipe is a great option for those looking to explore traditional Authentic Northern New Mexican cuisine and experience the rich and diverse flavors of the region. The dish is a true representation of the cultural history and culinary traditions of Northern New Mexico and is sure to impress any food lover. Enjoy!
As a Northern New Mexico native, I am proud to share this beloved family recipe with you. This recipe is a true taste of Northern New Mexico and it's a perfect way to bring a touch of authentic New Mexican flavor to your table. Enjoy!
Carne Adovada Recipe
Ingredients:
4 pounds pork shoulder, cut into 1-inch cubes
4 cups red chile sauce (made from dried New Mexico or Anaheim chiles)
1 onion, chopped
4 cloves garlic, minced or garlic powder
1 teaspoon salt
2 cups water
Optional:
1 teaspoon cumin
1 teaspoon oregano
Instructions:
1. Start by making the red chile sauce. Remove the stems and seeds from the dried chile, then soak them in hot water for about 30 minutes. Drain the chile, add onion, garlic, salt, and water (optional cumin & oregano), and blend them in a blender or food processor with enough water to create a smooth sauce.
2. In a large bowl, add the pork cubes into the bowl and pour in the red chile sauce. Mix in the sauce until the pork is well coated with the marinade sauce..
3. Cover the bowl and refrigerate for 24 hours, stirring occasionally to ensure that all the pork is evenly coated with the marinade sauce.
4. After 24 hours, preheat your oven to 350°F.
5. Transfer the pork and marinade to a large baking dish, cover with foil, and bake for 2-3 hours, or until the pork is tender.
6. Serve the carne adovada hot, with rice, beans, and tortillas on the side.
Note: You can adjust the amount of red chile sauce and spices according to your preference for heat and flavor. Also, feel free to use different cuts of pork or add other ingredients to your taste!
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