How to make New Mexican Carne Adovada - A staple of New Mexican Cuisine, simple and fantastic!

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Remove the tops and seeds from the New Mexican red chilies and discard them.

Rip the larger chilies into smaller pieces for better rehydration.

Place the chilies in a bowl and cover them with 4 cups of very hot water. Let them steep for about 20 minutes to half an hour.

After soaking, take 2 rehydrated chilies along with their soaking water, garlic, oregano, salt, and onions, and blend until smooth.

Cut the pork shoulder into 1 to 1.5-inch squares.

Place the pork into an ovenproof Dutch oven and cover it with the blended chili sauce, stirring well to combine.

Cover the Dutch oven and place it in the refrigerator to marinate overnight.

The next day, preheat the oven to 300°F and stir the marinated pork.

Cover the Dutch oven and place it in the oven for 2.5 to 3 hours until tender.

After about 2 hours and 45 minutes, remove the pot from the oven and skim the fat off the surface.

Serve the carne adovada with poached eggs and warm flour tortillas, or use it to make tacos with cheddar cheese.

Cooking Techniques

Equipment Needed

Spice Level: