A specialty of New Mexico, carne adobada relies on a chili pepper base for rich flavor. Chilies are essential to New Mexican cuisine, and the state has its own distinct chili pepper cultivars, developed at New Mexico State University in 1913. The word adobada (or adovada) is Spanish for “marinated” and refers to cooking with adobo sauce, which is made from chilies flavored with vinegar and spices. This recipe resembles a stew and is commonly served with rice and beans as well as corn tortillas, for which carne adobada can be a filling.
Recipe Servings: 6
Prep Time
10 minutes
+ 3 hours resting
+ 3 hours resting
Cook Time
30 minutes
Total Time
3 hours 40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 3 dried ancho chilies, stems and seeds removed
- 3 dried guajillo chilies, stems and seeds removed
- 3 dried pasilla chilies, stems and seeds removed
- 3 cups water
- 2 garlic cloves
- ½ medium onion
- 1 cup white vinegar
- 1 ½ tsp coarse salt
- 1 tsp ground cumin
- ½ tsp freshly ground black pepper
- ½ tsp dried oregano
- ¼ tsp ground cinnamon
- 2 lbs pork shoulder roast, finely chopped
- 2 Tbsp vegetable oil
Directions
- In medium saucepan over high heat, bring dried chilies and water to a boil.
- Cover and reduce heat to low, simmering for 5 minutes or until chilies have softened.
- Remove from heat and cool to room temperature. Drain.
- Blend softened chilies with garlic, onion, vinegar, salt, cumin, pepper, oregano, and cinnamon in a blender until smooth.
- In large bowl or baking dish mix together pork and chili pepper puree until meat is coated. Cover and refrigerate for at least 3 hours or overnight.
- Heat oil in a large skillet over high heat. Add pork mixture, cooking 10–15 minutes.
- Cover, reduce heat to low, and simmer 12–15 minutes, stirring occasionally. Juices will evaporate and meat will become browned.
- Serve with beans and rice or as a filling for tacos.
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