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Carne Adovada

Carne Adovada

By Diane UngerAugust 7, 2017

  • Makes
    8 servings
  • Cook Time
    5 hours
  • Active time plus cooling
    50 minutes active
  • Rating

We found that 3 ounces of New Mexico chilies—the widely available medium-hot chilies grown in the state—and 3 ounces of fruity, mildly smoky Mexican guajillos gave us just the right flavor. If guajillos are hard to find, another 3 ounces of New Mexico chilies can be substituted. Pork butt, which is cut from the shoulder, is a fatty cut. Trimming as much fat as possible from the meat—not just from the surface but also from between the muscles—helps prevent a greasy stew. After trimming, you should have 4 to 4½ pounds of pork. If the stew nonetheless ends up with fat on the surface, simply use a wide, shallow spoon to skim it off. This adovado is rich and robust; it pairs perfectly with Mexican rice, stewed pinto beans and/or warmed flour tortillas.

Tip

Don’t use a picnic shoulder roast for this recipe. The picnic cut, taken from the lower portion of the shoulder, has more cartilage and connective tissue, which will make trimming more difficult. Also, don’t use blackstrap molasses, which has a potent bittersweet flavor.

Ingredients
  • 3

    ounces New Mexico chilies, stemmed, seeded and torn into pieces

  • 3

    ounces guajillo chilies, stemmed, seeded and torn into pieces

  • 4

    cups boiling water, plus 1 cup water

  • 5

    pounds boneless pork butt, trimmed of excess fat and cut into 1½-inch cubes

  • Kosher salt and ground black pepper

  • 2

    tablespoons lard or grapeseed oil

  • 2

    medium white onions, chopped

  • 6

    medium garlic cloves, minced

  • 4

    teaspoons cumin seed

  • 4

    teaspoons ground coriander

  • 1

    teaspoon dried oregano, preferably mexican oregano

  • ¾

    teaspoon cayenne pepper

  • 1

    tablespoon molasses

  • Lime wedges, to serve

  • Sour cream, to serve

  • Fresh cilantro leaves, to serve

Step 1

Place the chilies in a large bowl, pour in the boiling water and stir. Let sit, stirring occasionally, until the chilies have softened, about 30 minutes. Transfer half of the mixture to a blender and blend until smooth, about 1 minute.

Add the remaining chilies and water and blend until smooth, scraping down the blender as needed. Measure ½ cup of the chili puree into a small bowl, cover and refrigerate until needed.

Pour the remaining puree into a medium bowl and set aside; do not scrape out the blender jar. Pour ½ cup of the remaining water into the blender, cover tightly and shake to release all of the puree

Step 2

Place the pork in a large bowl. Add 1 teaspoon salt and the chili-water mixture in the blender. Stir to coat, then cover and refrigerate for 1 hour.

Step 3

Heat the oven to 325°F with a rack in the lower-middle position. In a large Dutch oven over medium, heat the lard until shimmering. Add the onions and cook, stirring occasionally, until softened, 8 to 10 minutes.

Stir in the garlic, cumin, coriander, oregano and cayenne, then cook until fragrant, about 30 seconds. Stir in the remaining ½ cup water and the chili puree.

Add the pork and any liquid in the bowl. Stir to combine, then cover the pot, place in the oven and cook for 2 hours.

Step 4

Remove the pot from the oven. Uncover, stir and return, uncovered, to the oven. Continue to cook until the pork is tender, another 1¼ to 1½ hours.

Remove from the oven and set on the stove over medium heat and simmer, stirring occasionally, until the sauce has thickened slightly, 8 to 10 minutes. Stir in the reserved ½ cup chili puree and the molasses.

Taste and season with salt and pepper. Serve with lime wedges, sour cream and cilantro leaves. ◆

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