Carne Adovada

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Hey Chile Heads, 

Here is one of my favorites, carne adovada.  I tried it in my instant pot and it turned out great.  It can also be cooked in the crockpot, or oven.  Try out this recipe and tag me on instagram!  I am so excited to be sharing these recipes with you.  Look out for next weeks recipe and video.  We will be making traditional New Mexican flour tortillas.  It is my moms, her moms recipe.  Tune in!

Carne Adovada Recipe

·         2 lbs pork shoulder, butt, or loin

·         1 onion, cut into large chunks

Chile Caribe

10 – 15 New Mexico red chile pods (https://thefruitbasketabq.com/shop/ols/products/5lb-sun-dried-red-chile-pods)

3 cups water

1 large garlic clove

1-teaspoon kosher salt

1/8 teaspoon dried oregano

1-cup water

To prepare chile:

Boil red chile pods in water for 5 minutes.  Add chile pods to a blender with garlic clove, oregano and kosher salt.  Cover chile pods with the water they boiled in (let water cool for about 5 minutes), just enough water to cover pods.  Blend until very smooth. 

 

Directions:

 

1.  Trim fat off pork, and dice into 1-inch thick pieces, set aside. 

2.  Add chile caribe to pork, and marinate in the refrigerator overnight.

3.  Cut an onion into large chunks, set aside.

4.  Add chile pork meat and onion to instant pot, and set on high-pressure cook for 1 ½ - 2 hours. 

5.  Once the meat has cooked and the instant pot has cooled for 15 minutes, release the steam.  Wait until the lever has gone down before opening pot.  Do not open the lid until the lever has gone down, indicating that the pressure is safe to open the top!

 

Carne adovada can be used to make burritos, stuffed sopapillas, or delicious tacos!  Many New Mexicans like to fry it up with potatoes. 

 

Cook in a crockpot:  Carne adovada can be cooked in a crockpot for 4 – 6 hours.  Cook on high for first hour, then turn heat to low for remaining time. 

 

Cook in the oven:  Carne adovada can be cooked in the oven for 2 – 3 hours.  Cover meat with foil in oven safe pan and cook at 375 for 30 minutes; then reduce heat to 300 and cook for the remaining time.