Carne Adovada is one of my favorite foods to make. It reminds me of Autumn and New Mexico. Both good things to be so fond of! You are probably wondering what is “Carne Adovada” ? Besides being unbelievably tasty, it is New Mexican pork stew. Traditional to this beautiful state. You can find it at almost any restaurant if you visit the “Land of Enchantment”. It can be made in a crock pot or if you are like me and don’t own a crock pot (I know, weird) then a heavy stock pot suitable for the oven works just as good (think Le Creuset)! I have included a few ways that I use Carne Adovada with the pictures below. It is so versatile! You can make it as HOT or as mild as you like it! Just adjust the chile heat level to your liking.
Eat it out of a bowl with warmed tortillas, over a burger or chicken with melted cheese and a big soft roll, mix it in with a bunch of sour cream and cheese for a fabulous dip, over nachos, in a burrito or tacos with eggs.The list is endless… OMG. I was a happy girl today when I got to eat my breakfast tacos! I wish that I could eat like a queen every morning! So much better than the typical vegan protein shake!
- 4-5 pounds of boneless pork butt, cut into cubes
- 3/4 cup red chili powder (I used Hatch but Chimayo works too)
- 1 tbs salt
- 2 cups chopped green chilies
- 1 large onion diced
- 10 cloves garlic minced
- 2 tsp ground cumin
- 3 28 oz containers of frozen green chili sauce with pork
- Chop pork into cubes, I do both small and medium sized. Remove any excess fat from pork.
- In a bowl combine chili powder and salt,
- In a large bowl, add pork and chili/salt mixture. With you hands mix well until all the pork is covered in the chili.
- Cover let sit for at least two hours or overnight.
- Either in a crock pot or a large heavy bottom stock pot suitable for the oven. Place the pork, chilies, chopped onion, garlic, cumin and green chili sauce.
- If cooking in the oven turn heat to 300 degrees, and cook covered for 6-8 hours until the meat is tender.
- In a crock pot, adjust the heat to 300 and cook for the same 6-8 hours.
So yesterday my friend Lea Ann, who writes a blog called Highlandsranchfoodie.com, and I took our annual trip out to Brighton, Colorado. Brighton is a beautiful farming community just Northeast of the airport. Such a quaint little town and beautiful farms as far as you can see. We like to go because the farmer’s markets are abundant and you can buy fresh tortillas. That’s really why we go. Tortillas! Usually we take this foodie field trip in August, so we were a little late to buy fabulous produce, but we had a great time checking out the markets nonetheless! Next summer put it on your “to do” list!
I can’t wait to try this after hearing about it from Larry and Lea Ann. I know I am going to love these! I’ve been wanting to do a savory crepe with pork and green chiles, maybe I could use this as a filling.
Sounds like a great idea! I’m a savory gal! LOL!
Yvette - Muy Bueno says
Yum, yum, yum! That looks mighty yummy. If you have any leftovers bring them by. I’d like to sample to be sure it’s delish. Lol. Next time you go on a field trip I wanna tag along 🙂
Thanks Yvette! I will when I make it again! Probably sooner than later!! Absolutely! Lea Ann and I take foodie field trips often- usually an excuse to grab lunch! We will call you! 🙂
Lea Ann (Cooking On The Ranch) says
And by the way, that cheesy egg photo is gorgeous. Love that green plate.
SO yummy! I picked the plate up at a garage sale for a quarter! LOL!
Lea Ann (Cooking On The Ranch) says
What a great trip. So glad we didn’t let the annual jaunt to Brighton escape us this year. I must make Care adovarda. Where do you get your frozen green chile sauce with pork? And LOL, I noticed the pinatas but not those brooms.
You buy the chili sauce in any grocery- I used Santiago’s brand and we all LOVE Santiago’s!