New Mexico Cooking Recipes

New Mexico Carne Adovada Recipe (Pork marinated in Red Chile)

This dish takes 2 days to make. Yields 10 servings. 

Ingredients: 7 to 8 pounds of pork shoulder or pork chops, remove bones and fat. Cut into 1 to 2 inch chunks.

Adovada Sauce:

  • 25 to 30 pods cut in small chucks
  • 1Tbs oil or bacon grease
  • 1/2 medium onion
  • 4 to 6 large garlic cloves
  • 1 tsp salt
  • 2 tsp oregano
  • 3 cups water
  • 2 tsp medium red chile powder
  • 1 tsp of honey 
  • 2 tsp apple cider vinegar or red wine 

Day 1-make sauce

  • Heat oil in heavy skillet over medium to high heat, add onion and garlic.
  • Cook until onions are tralucent. 
  • Add red chile pods and darken a bit, add oregano, water and chile powder.
  • Bring to a boil and reduce to a simmer for 10 minutes.
  • Transfer to a blender reserving some of the water for later.  Add just enough water to be able to get a smooth pure. 
  • Add the vinegar and blend until smooth.
  • Taste. Add more salt if needed or honey if the sauce is too hot.  
  • Let the sauce rest while you cut the meat transfer the pork pieces to the Dutch oven or slow cooker pour enough sauce over the meat to coat and stir.
  • Any extra red chili can be used to smother the dish after it is served. 
  • Cover and set in the refrigerator overnight for 24 hours.

Day 2-Braise the pork

  • Preheat oven to 300 F
  • Place meat in over cover for 2 hours
  • Check and stir, it will be a bit watery. 
  • Uncover for 1 to 1.5 hours or until meat is tender and the liquid has reduced
  • For slow cooker put on high for 5 to 6 hours or until water is reduced and  meat is tender.
  • Top each serving with the extra red chile sauce. 
  • Recipe-Chipotle Powder

    Glaze for chicken, meat or fish 

    1 Tbs Honey

    2 Tbs orange juice

    1/4 tsp chipotle powder

  • Red or Green Chile Sauce    

    8 Tbs of chile powder

    2 Tbs of your favorite flour

    3 Tbs cooking oil or pork fat

    1 cup water or broth

    1 tsp salt 1 clove garlic

    Melt fat add flour and garlic.

    Brown well add chile powder and blend. Slowly add water. Salt and cook until thick.  

  • Drinks- (Atole) Blue Corn Meal

    1/2 cup blue corn meal

    2 cups boiling water. Stir corn meal in 1/2 cup cold water, add to boiling water until it thickens into a cream. Serve in cup about half full. add boiled milk to fill cups. Add sugar or salt to taste.