Carne Adovada

Name: Carne Adovada
Total time: 150 min
Ingredients: 2 1/2 pounds pork shoulder (pork butt, cut into chunks - Or you can use pork loin); 2 tablespoons olive oil; 3 tablespoons olive oil (divided); 1 large onion (chopped); 1 poblano pepper (chopped); 2 small jalapeno peppers (chopped (optional, for more heat, or use a serrano pepper for hotter)); 4 cloves garlic (chopped); 2 tablespoons flour; 3 cups chicken broth; Juice from 1 orange; 3/4 cup New Mexico red chili powder (like Chimayo (or use dark red chili powder, or ancho, pasilla, or both)); 1 teaspoon oregano; 1 teaspoon coriander; 1/2 teaspoon cumin; Salt; pepper; 2 tablespoons apple cider vinegar; 1 tablespoon honey (or more to taste)

www.chilipeppermadness.com

This carne adovada recipe is pure New Mexico in a bowl, with tender chunks of pork simmered in a rich and flavorful red chili gravy. Perfect for tacos!

View full recipe on www.chilipeppermadness.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.chilipeppermadness.com.

Share this recipe:

Cooking tools:

Dutch oven
Pot
Paper towel
Chef's knife
Cutting board
Measuring spoon
Measuring cup
Wooden spoon
Slow cooker
Pressure cooker
Stove
Spoon
Ladle
Serving bowl
Plate

Ingredients

2 1/2 pounds pork shoulder (pork butt, cut into chunks - Or you can use pork loin)
2 tablespoons olive oil
3 tablespoons olive oil (divided)
1 large onion (chopped)
1 poblano pepper (chopped)
2 small jalapeno peppers (chopped (optional, for more heat, or use a serrano pepper for hotter))
4 cloves garlic (chopped)
2 tablespoons flour
3 cups chicken broth
Juice from 1 orange
3/4 cup New Mexico red chili powder (like Chimayo (or use dark red chili powder, or ancho, pasilla, or both))
1 teaspoon oregano
1 teaspoon coriander
1/2 teaspoon cumin
Salt
pepper
2 tablespoons apple cider vinegar
1 tablespoon honey (or more to taste)