carne adovada

Ingredients carne adovada

2 cups NM red chile puree
2 cups chicken stock
1 cup frozen orange juice concentrate
1/2 cup raisins
3 chipotle chiles in adobo
2 Tbsp white vinegar
2 Tbsp fish sauce
3-4 lbs pork shoulder cubed
2 tsp salt
1 Tbsp ground NM red chile
2 onions sliced
4 cloves garlic smashed
2 tsps oregano
1 Tbsp cumin
I tsp black pepper
2 Bay leaves

how to make carne adovada

Preheat the oven to 350F

Combine the chile puree, stock, OJ concentrate, raisins, chipotle, vinegar and fish sauce. Bring to a simmer

Season the pork with the ground chile powder, and 1 tsp salt

Place a Dutch oven over high heat and add a small amount of oil.

Add all of the pork to the smoking hot dutch oven. Cook without moving for 5 min to brown the bottom

Remove the pork and set aside

Reduce the heat to medium and add the onions, and then add the second tsp of salt.

Continue to cook the onions until they are soft. Add the garlic, oregano, black pepper, and cumin.

Use an immersion blender (or regular blender) to blend the chile sauce

Add the chile sauce to the onions and the bay leaves.

Add the pork to the sauce

Transfer the adovada to the oven without the lid. Roast for around 3-5 hours. You will notice the sauce will start out watery, then get greasy. Keep roasting. Eventually the oil will emulsify in the sauce like a ragu and thicken up.

Plate on corn tortillas with a sprinkle of queso fresco, red onion and cilantro.