CARNE ADOVADA

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Amigos, I can't wait to share this recipe for Carne Adovada (New Mexico-Style Pork Stew With Red Chiles) with you. Spoon-tender chunks of slow-cooked pork swimming in a vibrant and intensely-flavored red chile sauce are perfect for eating like a bowl of chili.

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TOTAL TIME: 3 hours 40 min – ancho chiles, stemmed and seeded – guajillo chiles, stemmed and seeded – pasilla chiles, stemmed and seeded – water – garlic cloves . . . See all other ingredients on the blog (swipe up). Ingredients Learn more

Step 1 – In a medium saucepan, bring the dried chiles and water to a boil over high heat. Cover, reduce the heat to low, and simmer.

Steps 2-3 – Blend the softened chiles, garlic, onion, vinegar, salt. – In a large bowl or baking dish, mix together the pork and chile purée until the meat is coated.

Step 4 – Add the carne adobada and cook. Cover, reduce the heat to low, and simmer, stirring occasionally.

Step 5 – Serve with beans and rice, or use as a filling for tacos.

READY!

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