New Mexico Red Chile & Pork Stew (Carne Adovada)
By
Andy Anderson !
@ThePretentiousChef
10
One important point… The only way to create an authentic Carne Adovada, is to use a chile pepper that’s only grown in New Mexico. It’s not easy to find, and you might have to order it online; but more on that later.
So, you ready… Let’s get into the kitchen.
Ingredients
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2 Tbspgrapeseed, vegetable, or canola oil
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2 mediumgarlic cloves, minced
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4 oznew mexico red chile pods whole, dried (medium heat)
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2 1/2 cfiltered water
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1/2 mediumyellow onion, medium dice
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1 Tbspchile pequin, crushed to a powder, or an equal amount of red chile powder
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1/2 tspgarlic powder
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1.2 tsporegano, dried
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1 Tbspwhite wine vinegar
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1 tspground cumin
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2 lbboneless pork shoulder
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1 largelime, just the juice
How to Make New Mexico Red Chile & Pork Stew (Carne Adovada)
- Red Chile Pods: The New Mexico red chile has a very unique & spicy taste... It’s warm and sweet, at the same time. You want those that have been sun dried. In addition, they come in five different varieties: mild, medium, hot, x-hot, and xx-hot. For this dish use mild, or medium. The best come from the Hatch Valley area of New Mexico. A good place to get them online is: diazfarms.com/chile-shop?page=shop.b...
- Chile Pequin: A small chile pepper, usually attaining a length of only 1/2 inch. They are extremely hot (between 13 to 40 times hotter than a jalapeño) On the Scoville scale they rate from 60,000 to 100,000. In other words: A little goes a long way. A good place to get them online is: spicesinc.com/p-1537-pequin-chiles.a...
- Red Chile Powder: If you don’t want the heat of the Chile Pequin, you can substitute an equal amount of New Mexico red chile powder. You won’t have as much heat; however, the flavor will still be there. A good place to purchase on line is: diazfarms.com/chile-shop?page=shop.b...