Red Chile and Carne Adovada
📜 Collection: Unknown Eight | ✍️ Attribution: Unattributed | 📂 Category: Sauces A traditional New Mexican style recipe for rich homemade red chile sauce and marinated carne adovada. Featuring tender pork shoulder simmered in a bold chile purée until perfectly tender and flavorful.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 30 mins | 3 hours 30 mins | Overnight | 6 servings |
🔪 Key Equipment
- Saucepan
- Blender
- Baking dish
- Knife
- Cutting board
Ingredients
Red Chile Sauce
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 8-10 | Red chiles | Seeded and stems removed |
Carne Adovada
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 | Pork butt | Fat cut out and cubed |
| As needed | Red chile sauce | Prepared from above |
Instructions
Making the Red Chile
- Boil the 8-10 red chiles (seeded and stems removed) in water for 30 minutes until softened.
- Allow the chiles to cool slightly, then transfer to a blender and blend until completely smooth.
- Transfer the blended chile to a pot and cook for 2 hours to develop deep flavor.
Preparing Carne Adovada
- Prepare the 1 pork butt by cutting away excess fat and cubing the meat.
- Cover the cubed pork completely with the prepared red chile sauce and marinate in the refrigerator overnight.
- Preheat the oven to 425 degrees F, cook the marinated pork for 30 minutes, then reduce the temperature to 325 degrees F and cook for 1 more hour until the meat is tender and fully cooked.
💡 Make-Ahead & Storage: The red chile sauce can be made ahead and stored in the refrigerator for up to 5 days or frozen for up to 3 months. The pork can marinate in the refrigerator overnight before baking.
Original Recipe Scan
