Carne Adovada
Chile caribe is a traditional Southwestern chile preparation made from crushed dried red chile pods, seeds and all, creating a coarser texture and brighter heat than finely ground chile powder. Long prized in New Mexican kitchens, it delivers bursts of earthy chile flavor along with a subtle chew and rustic character that speaks to older, home-style cooking traditions. In this carne adovada, chile caribe works alongside smooth red chile powder to build layers of flavor and texture in the marinade. As the pork slowly braises, the crushed chile softens into the sauce, adding depth, warmth, and a lively spark of heat that makes this classic New Mexican dish deeply savory and unmistakably regional.
Ingredients
- 1/3 cup peanut or vegetable oil
- 3 1/2 pounds pork loin or butt, cut into 3/4-inch cubes
- 2 cups diced onion
- 2 Tablespoons minced garlic
- 4 cups chicken broth or water
- 2 teaspoons coriander seeds, toasted and ground (MS629)
- 2 teaspoons dried Mexican Oregano (MS454)
- 2 teaspoons chile caribe (MS509)
- 3/4 cup New Mexican ground red chile, mild or medium (MS451)
- 1 Tablespoon red chile honey (MS518)
- 2 Tablespoons sherry vinegar or red wine vinegar (MS541)
- Salt to taste
- Flour tortillas
Instructions
- Preheat oven to 350 degrees.
- Heat the oil in a large skillet over medium-high heat and brown pork in batches, taking care not to crowd the pan. Set the pork aside. Add the onion to skillet and sauté until golden. Add the garlic and sauté for 1 minute. Deglaze the skillet with 1 cup of the chicken broth, loosening the browned bits with a spoon,
- Place the coriander, oregano, chile caribe, red chile powder, red chile honey, vinegar and salt in the work bowl of a food processor. Add the cooked onions, garlic and broth from the skillet and add 2 more cups of the chicken broth. Process until the mixture is thoroughly combined.
- Place the browned pork, chile sauce, and the remaining 1 cup of chicken broth into an ovenproof pot or dish. Stir to combine well and cook for 1 hour or until the pork is tender. Taste and adjust seasonings.
- Serve with warm flour tortillas.
Estimated Nutritional Facts per Serving Serving Size: 1.5 cups
Calories520
Total Fat32g
Saturated Fat9g
Cholesterol110mg
Sodium520mg
Total Carbohydrate18g
Dietary Fiber4g
Total Sugars3g
Protein40g
Estimated Nutritional Facts for Entire Batch
Calories4,100–4,300
Total Fat250–265g
Saturated Fat70–80g
Cholesterol850–900mg
Sodium4,200mg
Total Carbohydrates140–155g
Dietary Fiber30–35g
Total Sugars22–28g
Protein310–325g