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Carne Adovada
Created by: Howcan Team
Ingredients
- 3 lbs pork shoulder, cut into 1-inch cubes
- 6 cloves garlic, minced
- 2 cups red chile sauce
- 1/4 cup apple cider vinegar
- 1 tbsp dried oregano
- 1 tbsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups chicken broth
Instructions
- In a large bowl, combine the pork cubes, minced garlic, red chile sauce, apple cider vinegar, dried oregano, ground cumin, salt, and black pepper. Mix well to ensure the pork is evenly coated. Cover and refrigerate for at least 4 hours, or preferably overnight to marinate.
- Preheat the oven to 350°F (175°C).
- Transfer the marinated pork mixture to a large Dutch oven or roasting pan. Add the chicken broth and stir to combine.
- Cover the Dutch oven or roasting pan with a lid or aluminum foil and place in the preheated oven. Cook for 1.5 to 2 hours, or until the pork is tender and the sauce has thickened, stirring occasionally.
- Once the pork is cooked through, remove from the oven and let it rest for 10 minutes before serving.
- Serve the Carne Adovada with warm tortillas, rice, and beans. Enjoy!
Carne Adovada is a traditional New Mexican dish featuring pork marinated in a rich, spicy red chile sauce. Its origins can be traced back to the Spanish settlers who brought their culinary traditions to the region, where it evolved to incorporate local ingredients like red chile. The dish is a staple in New Mexican cuisine and is often served at family gatherings and celebrations. Notable chefs and restaurants, such as the iconic El Pinto in Albuquerque, have perfected their own versions of Carne Adovada, drawing in locals and tourists alike. The key to a delicious Carne Adovada lies in the quality of the red chile used and the slow, meticulous marinating process. For the best Carne Adovada experience, head to New Mexico, where you can savor this flavorful dish in its authentic setting.
140 min
6
380 calories
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