Carne Adovada (New Mexico Red Chile Pork) | Rich Red Chile Gravy + Fall-Apart Tender

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.

Heat olive oil in a large pot.

Add 2.5 to 3 lbs of cubed pork shoulder to the pot.

Season pork with salt and pepper and brown for a couple of minutes until nicely browned.

Remove browned pork and set aside in a clean bowl.

Add more olive oil to the pot and add chopped onions, jalapenos, serranos, and 1 large chopped poblano pepper.

Cook vegetables for about 5 minutes until softened and caramelized.

Add minced garlic (3-4 cloves) and cook for 30 seconds to 1 minute until fragrant.

Stir in 2 tablespoons of flour and cook for a couple of minutes to remove raw flour taste.

Add 3 cups of chicken stock, juice from 1 large orange, 3/4 cup New Mexican chili powder, dried oregano, ground coriander, and 1/2 teaspoon cumin to the pot.

Season with extra salt and pepper to taste and mix well.

Once the mixture thickens slightly after about 5 minutes, add the browned pork back into the pot and stir to coat.

Reduce heat, cover, and let simmer for 2 hours until the pork is fork-tender.

After 2 hours, check the consistency and remove the lid to let some moisture cook off if needed.

Finish the dish by stirring in 2 tablespoons of apple cider vinegar and 1 tablespoon of honey.

Taste and adjust seasoning if necessary.

Cooking Techniques

Equipment Needed

Spice Level: