THE BEST CARNE ADOVADA RECIPE: Delicious, Fork Tender, Braised Pork in New Mexico Red Chile

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs are leaner, while pork loin is often less expensive.

red chile sauce

🥗Healthier: tomato sauce with spices

💰Cheaper: canned tomato sauce

Tomato sauce can mimic flavors while being lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers healthy fats, while canola is budget-friendly.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds flavor without extra calories.

Cut pork into pieces about two inches in size, trimming excess fat as needed.

Season pork pieces with kosher salt and refrigerate while making the chili sauce.

Remove stems and seeds from the red chili pods, rinse them, and soak in very hot water for 10-15 minutes.

Blend softened chili pods with garlic, oregano, cumin, and about 2 cups of the chili soaking water until smooth.

Heat a Dutch oven over medium-high heat and coat the bottom with oil.

Sprinkle flour over the pork and coat it (optional).

Sear the pork in the pot until browned on all sides, but expect it to just sear due to crowding.

Pour the chili sauce over the seared pork and stir to combine.

Bring to a boil, add bay leaves, and cover the pot.

Transfer the covered pot to a preheated oven at 325 degrees and braise for 2-3 hours until the meat is fork tender.

Cooking Techniques

Equipment Needed

Spice Level: