Carne Adovada (Red Chile and Pork Stew)
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Annabelle Breakey
Pure ground dried red chiles are the star of this simple stew. Serve with warm corn or flour tortillas if you like.
How to Make It
Step 1
1
Preheat oven to 350°. Heat 2 tbsp. oil in a large, heavy-bottomed, ovenproof pot over medium-high heat. Add onions and garlic and cook, stirring, until onions are golden, about 6 minutes. Remove from heat and transfer onions and garlic to a bowl with a slotted spoon.
Step 2
2
In a large bowl, stir together flour, salt, cumin, and pepper. Add pork and toss to coat. Return pot to medium-high heat, add remaining 1 tbsp. oil, and, working in batches, lightly brown meat on all sides, 5 to 7 minutes per batch. Transfer meat to a separate bowl as you go.
Step 3
3
Return onions and garlic to pot. Sprinkle with ground chiles and cook, stirring, 2 minutes (mixture will be thick). Add broth, stirring to loosen browned bits from bottom of pot. Whirl sauce in a blender until smooth. Return sauce to pot and add bay leaf and reserved pork.
Step 4
4
Cover pot, put in oven, and cook 1 hour. Set lid slightly ajar and cook until pork is fork-tender, about 1 hour more. Remove bay leaf before serving.
Step 5
5
Note: Nutritional analysis is per serving.
Step 6
6
Cooking with chiles
Step 7
7
Ground dried red chiles are used to both season and thicken sauces (don't be intimidated by the large quantities called for; this ingredient is nothing like cayenne or supermarket “chili powder,â€Â� which is a blend of several seasonings). The ground chiles are sold according to heat level (from mild and sweet to quite spicy), so be sure to buy a batch that suits your taste. Look for it in Latin markets and gourmet stores, or see “Finding New Mexico Chiles,â€Â� (below) for mail-order sources.
Step 8
8
Finding New Mexico chiles
Step 9
9
The Chile Shop. Good source for ground dried red chiles. From $50 for 8 oz.; Santa Fe; www.thechileshop.com or 505/983-
Step 10
10
Chimayo to Go. Sells ground dried red Chimayo chiles grown in southern New Mexico. $25 for 8 oz.; www.cibolojunction.com or 800/683-
Step 11
11
Native Seeds/SEARCH. Grow northern New Mexico chiles from heirloom seeds. www.nativeseeds.org or 866/622-
Step 12
12
Santa Fe Farmers Market. The best place to find northern New Mexico chiles, both fresh and dried. Various locations and hours; contact www.santafefarmersmarket.com or 505/983-
Ingredients
3 tablespoons vegetable oil, divided
2 medium onions, chopped (about 3 cups)
6 large garlic cloves, minced
3 tablespoons flour
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
3 1/2 pounds boned pork shoulder (butt), fat trimmed and meat cut into 1 1/2-in. cubes
1 cup ground dried red New Mexico chiles
4 cups reduced-sodium chicken broth
1 bay leaf
Directions
Step 1
1
Preheat oven to 350°. Heat 2 tbsp. oil in a large, heavy-bottomed, ovenproof pot over medium-high heat. Add onions and garlic and cook, stirring, until onions are golden, about 6 minutes. Remove from heat and transfer onions and garlic to a bowl with a slotted spoon.
Step 2
2
In a large bowl, stir together flour, salt, cumin, and pepper. Add pork and toss to coat. Return pot to medium-high heat, add remaining 1 tbsp. oil, and, working in batches, lightly brown meat on all sides, 5 to 7 minutes per batch. Transfer meat to a separate bowl as you go.
Step 3
3
Return onions and garlic to pot. Sprinkle with ground chiles and cook, stirring, 2 minutes (mixture will be thick). Add broth, stirring to loosen browned bits from bottom of pot. Whirl sauce in a blender until smooth. Return sauce to pot and add bay leaf and reserved pork.
Step 4
4
Cover pot, put in oven, and cook 1 hour. Set lid slightly ajar and cook until pork is fork-tender, about 1 hour more. Remove bay leaf before serving.
Step 5
5
Note: Nutritional analysis is per serving.
Step 6
6
Cooking with chiles
Step 7
7
Ground dried red chiles are used to both season and thicken sauces (don't be intimidated by the large quantities called for; this ingredient is nothing like cayenne or supermarket “chili powder,â€Â� which is a blend of several seasonings). The ground chiles are sold according to heat level (from mild and sweet to quite spicy), so be sure to buy a batch that suits your taste. Look for it in Latin markets and gourmet stores, or see “Finding New Mexico Chiles,â€Â� (below) for mail-order sources.
Step 8
8
Finding New Mexico chiles
Step 9
9
The Chile Shop. Good source for ground dried red chiles. From $50 for 8 oz.; Santa Fe; www.thechileshop.com or 505/983-
Step 10
10
Chimayo to Go. Sells ground dried red Chimayo chiles grown in southern New Mexico. $25 for 8 oz.; www.cibolojunction.com or 800/683-
Step 11
11
Native Seeds/SEARCH. Grow northern New Mexico chiles from heirloom seeds. www.nativeseeds.org or 866/622-
Step 12
12
Santa Fe Farmers Market. The best place to find northern New Mexico chiles, both fresh and dried. Various locations and hours; contact www.santafefarmersmarket.com or 505/983-
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