Carne Adovada Stew: A Flavorful Journey into New Mexican Cuisine

Carne Adovada Stew is a dish that truly warms the soul and tantalizes the taste buds. This traditional New Mexican recipe features tender chunks of pork marinated in a rich, flavorful red chile sauce, making it a beloved staple in many households. The history of Carne Adovada dates back to the early Spanish settlers who brought their culinary traditions to the Southwest, blending them with local ingredients to create a dish that is both hearty and comforting.

What I love most about Carne Adovada Stew is its incredible depth of flavor and the way it brings people together around the dinner table. The combination of spices and slow-cooked meat creates a melt-in-your-mouth texture that is simply irresistible. Whether served with warm tortillas or over a bed of rice, this stew is not only convenient to prepare but also perfect for sharing with family and friends. Join me as we explore the delightful world of Carne Adovada Stew and discover why it has captured the hearts of so many!

Ingredients:

• 2 pounds pork shoulder, cut into 1-inch cubes
• 1 tablespoon vegetable oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 cups chicken broth
• 1 cup red chile sauce (homemade or store-bought)
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 1 bay leaf
• 1 tablespoon apple cider vinegar
• Fresh cilantro, chopped (for garnish)
• Warm tortillas (for serving)

Preparing the Marinade

1. In a large bowl, combine the red chile sauce, ground cumin, dried oregano, smoked paprika, salt, black pepper, and apple cider vinegar. Mix well until all the spices are fully incorporated into the sauce. 2. Add the cubed pork shoulder to the marinade, ensuring that each piece is well-coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 2 hours, or preferably overnight. This step is crucial as it allows the flavors to penetrate the meat deeply.

Cooking the Pork

3. After marinating, remove the pork from the refrigerator. In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. 4. Once the oil is hot, add the marinated pork shoulder in batches, making sure not to overcrowd the pot. Sear the meat on all sides until it develops a nice brown crust, about 5-7 minutes per batch. This step adds depth of flavor to the stew. 5. Once all the pork is browned, remove it from the pot and set it aside on a plate. In the same pot, add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant. 6. Add the minced garlic to the pot and cook for an additional minute, stirring frequently to prevent burning.

Building the Stew

7. Return the browned pork to the pot with the onions and garlic. Pour in the chicken broth, scraping the bottom of the pot to deglaze and incorporate any flavorful bits stuck to the bottom. 8. Add the bay leaf to the pot and stir everything together. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for about 1.5 to 2 hours, or until the pork is tender and easily shreds with a fork. Stir occasionally to ensure nothing sticks to the bottom. 9. After the cooking time, taste the stew and adjust the seasoning if necessary. If you prefer a thicker stew, you can remove the lid and let it simmer for an additional 15-20 minutes to reduce the liquid.

Final Touches and Serving

10. Once the pork is tender, remove the bay leaf from the pot. If you like, you can shred the pork into smaller pieces using two forks for a more rustic texture, or you can leave it in chunks for a heartier stew. 11. To serve, ladle the carne adovada stew into bowls and garnish with freshly chopped cilantro. This adds a lovely freshness that complements the rich flavors of the stew. 12. Serve the stew with warm tortillas on the side. You can use them to scoop up the stew or make delicious tacos with the carne adovada.

Storage and Reheating

13. If you have leftovers, let the stew cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. 14. To reheat, simply warm it on the stove over medium heat, adding a splash of water or broth if it has thickened too much. Stir occasionally until heated through. Enjoy your homemade carne adovada stew! It’s a comforting dish that’s perfect for sharing with family and friends. The rich flavors and tender pork will surely impress everyone at the table.

Conclusion:

In summary, this Carne Adovada Stew is an absolute must-try for anyone looking to elevate their culinary repertoire. The rich, smoky flavors of the adobo sauce combined with tender chunks of meat create a dish that is not only comforting but also bursting with authentic New Mexican flavor. Whether you serve it over a bed of fluffy rice, alongside warm tortillas, or even as a filling for tacos, the versatility of this stew makes it a perfect choice for any occasion. Feel free to get creative with your serving suggestions! You can top it with fresh cilantro, diced onions, or a squeeze of lime for an extra zing. If you’re feeling adventurous, consider adding some roasted vegetables or beans to the mix for a heartier meal. And for those who prefer a bit of heat, a sprinkle of your favorite hot sauce can take this dish to the next level. I wholeheartedly encourage you to try this Carne Adovada Stew and share your experience with friends and family. Cooking is all about bringing people together, and I can guarantee that this dish will be a hit at your next gathering. Don’t forget to snap a few photos and share them on social media—I’d love to see how your version turns out! So roll up your sleeves, gather your ingredients, and dive into this delicious recipe. You won’t regret it!

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