Best Slow Cooked Carne Adovada Recipes

CARNE ADOVADA: NEW MEXICO RED CHILE PORK STEW

Carne Adovada: New Mexico Red Chile Pork Stew image

Learn how to make carne adovada, a spicy, wonderfully flavorful pork and red chile stew popular in New Mexico.

Provided by Molly Watson

Categories Lunch Entree Dinner Breakfast

Time 3h4m

Yield 6

Number Of Ingredients 9

Ingredients

1 tablespoon vegetable oil
3 pounds pork butt or pork shoulder , well-trimmed of fat and cut into 1-inch pieces
2 onions , chopped
6 cloves garlic , chopped
1 teaspoon fine sea salt
1 tablespoon flour, or masa harina
1/2 teaspoon freshly ground pepper
1 cup/8 ounces ground dried New Mexican red chile powder
5 to 6 cups water, divided

Steps:

Preheat oven to 350 F.
Cook the pork, undisturbed, until each piece is browned well on one side, about 3 minutes.

Nutrition Facts : Calories 714 kcal, Carbohydrate 16 g, Cholesterol 195 mg, Fiber 8 g, Protein 56 g, SaturatedFat 17 g, Sodium 1131 mg, Sugar 3 g, Fat 48 g, ServingSize About 6 servings, UnsaturatedFat 0 g

CROCK POT CARNE ADOVADA

Crock Pot Carne Adovada image

This is a Tradition New Mexican recipe that I got from a contributor to Chowhound. I first served it over rice, with tortillas on the side, then made burritos with the leftovers. I used a lot of hot chile pepper, but you can adjust the heat to your liking.

Provided by Sudie

Categories Pork

Time 10h20m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs pork, cubed
15 tablespoons chili powder
1 cup chopped onion
2 teaspoons oregano
2 tablespoons red wine vinegar
1 1/2 teaspoons salt
1/2 cup chopped onion
2 bay leaves

Steps:

Mix chile powder with water to form a thick paste.
Blend paste, one cup onion, oregano, salt and vinegar in a blender.
Add mixture to pork cubes in ziploc bag, along with 1/2 Cup onion and bay leaves.
Marinate pork in mixture overnight.
Cook in crock pot on "auto" for 8-10 hours.

CARNE ADOVADA

Carne Adovada image

This is a wonderful, melt in your mouth recipe for Carne Adovada. My family absolutely loves it and I am sure you will too.

Provided by Delilah Lopez

Categories World Cuisine Recipes Latin American Mexican

Time 16h40m

Yield 10

Number Of Ingredients 9

Ingredients

2 tablespoons canola oil
3 tablespoons all-purpose flour
4 tablespoons New Mexico red chile powder
2 ½ cups warm water
3 cloves garlic, peeled and minced
1 ½ teaspoons dried oregano
⅓ teaspoon ground cumin
1 tablespoon salt
3 pounds cubed pork stew meat

Steps:

In a skillet or frying pan, heat oil over medium heat. Stir in flour and brown until light golden brown. Blend in chile powder. Slowly add water, stirring until lumps are removed. Add garlic, oregano, cumin and salt. Simmer on medium heat for 15 minutes. Remove from heat and let cool.
Place pork in a large baking pan or casserole pan. When chile mixture has cooled, add it to pork and mix until pork is covered with chile. Marinate pork for at least 12 hours or overnight.
Preheat oven to 325 degrees F (165 degrees C).
Bake pork in preheated oven for at least 4 1/2 hours, or until meat is well cooked, tender and falls apart.

Nutrition Facts : Calories 331.9 calories, Carbohydrate 2.9 g, Cholesterol 81.5 mg, Fat 23.1 g, Fiber 0.5 g, Protein 26.5 g, SaturatedFat 7.2 g, Sodium 754.2 mg