The Best New Mexico Red Chile Pork (Carne Adovada)

red chile powder

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika adds depth without the heat of red chile.

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork butt

Chicken thighs provide a leaner option while pork butt is often less expensive.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers similar creaminess with fewer calories.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth can be a lighter option, while water with seasoning is cost-effective.

Cut pork butt into bite-sized chunks and trim excess fat.

Season pork with salt, pepper, and Cosmos SPG seasoning.

Let the seasoned pork sit for about 30 minutes.

Preheat the oven to 325°F.

Heat avocado oil in a 12-inch cast iron skillet.

Brown half of the pork in the skillet until browned on all sides.

Remove browned pork and set aside; add chopped onion to the skillet and sauté until lightly browned.

Return the pork to the skillet and add the hatch red chili, garlic, cumin, oregano, vinegar, honey, and chicken stock.

Stir to combine and bring to a simmer.

Cover and transfer the skillet to the oven to cook for 2 hours.

After 2 hours, check the tenderness of the meat and serve with rice, beans, and warm flour tortillas.

Cooking Techniques

Equipment Needed

Spice Level: