How to Make Carne Adovada

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.

Remove the tops from the New Mexican dried chilies and cut them open to remove the seeds, then cut into 1-inch pieces.

Steep the chilies in 4 cups of boiling water for 30 minutes to soften them.

Cut the pork butt into 1.5-inch pieces and season with 1 tablespoon of kosher salt, mixing well to coat.

Refrigerate the seasoned pork for at least 1 hour.

Strain the soaking liquid from the chilies and add the chilies to a blender.

Add 2 tablespoons of honey, 2 tablespoons of white vinegar, 5 cloves of garlic, 2 teaspoons of Mexican oregano, 2 teaspoons of cumin, 1/2 teaspoon of cayenne pepper, 1 teaspoon of cloves, and 1 teaspoon of salt to the blender with the chilies.

Blend the mixture into a thick paste for about 30 seconds, then add 2 cups of the soaking liquid gradually while blending until smooth.

Add the pork to a Dutch oven and pour the sauce over it, stirring to coat all the pork pieces.

Bring the mixture to a boil over high heat, then cover and transfer to the oven at 325 degrees for up to 2.5 hours.

Check for doneness by testing the pork with a fork; it should be tender and easily pulled apart.

Stir the mixture to reconstitute the sauce and incorporate the fond from the pot before serving.

Cooking Techniques

Equipment Needed

Spice Level: