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Carne Adovada Stew: A Flavorful Journey into New Mexican Cuisine

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Savor the delicious Carne Adovada, a traditional New Mexican stew featuring tender pork shoulder marinated in a vibrant spice blend. This hearty dish is perfect for cozy dinners and pairs wonderfully with warm tortillas or rice.

Ingredients

Scale
  • 2 pounds pork shoulder, cut into 1-inch cubes
  • 1 tablespoon vegetable oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 cups chicken broth
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1/2 cup red chili powder (preferably New Mexico chili powder)
  • 1–2 fresh jalapeños, sliced (optional, for extra heat)
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Instructions

  1. In a large bowl, combine the red chili powder, ground cumin, dried oregano, smoked paprika, salt, black pepper, and cayenne pepper. Mix well to ensure even distribution of flavors.
  2. Add the diced pork shoulder to the bowl and toss with the spice mixture until well coated. Use your hands to massage the spices into the meat for better flavor absorption.
  3. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 2 hours, or ideally overnight.
  4. Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Once hot, add the marinated pork in batches, searing on all sides until browned, about 5-7 minutes per batch. Remove the browned pork and set aside.
  5. In the same pot, add the diced onion and sauté for about 5 minutes until translucent.
  6. Add the minced garlic and sauté for an additional minute, stirring constantly.
  7. Return the browned pork to the pot. Pour in the chicken broth, add the diced tomatoes (with juice), apple cider vinegar, and brown sugar. Stir to combine.
  8. Bring to a gentle boil, then reduce heat to low. Cover and let simmer for about 1.5 to 2 hours, stirring occasionally.
  9. After about an hour, check the stew and stir. If using fresh jalapeños, add them now. Adjust seasoning if necessary.
  10. Once the pork is tender and the sauce has thickened, remove from heat and let sit for 10 minutes.
  11. Serve the carne adovada in bowls, garnished with fresh cilantro and a squeeze of lime juice.
  12. Enjoy with warm tortillas, rice, or over mashed potatoes.

Notes

  • For a spicier dish, increase the amount of cayenne pepper or add more jalapeños.
  • This dish can be made ahead of time and tastes even better the next day as the flavors meld.

Find it online: https://anasrecipes.com/carne-adovada-stew/