Carne Adovada Recipe

🧂 Ingredients

• 2 1/2 pounds pork shoulder

  pork butt, cut into chunks - Or you can use pork loin
• 2 tablespoon olive oil
• 3 tablespoons olive oil

  divided
• 1 large onion

  chopped
• 1 poblano pepper

  chopped
• 2 small jalapeno peppers

  chopped (optional, for more heat, or use a serrano pepper for hotter)
• 4 cloves garlic

  chopped
• 2 tablespoons flour
• 3 cups chicken broth
• Juice from 1 orange
• 3/4 cup New Mexico red chili powder

  like Chimayo (or use dark red chili powder, or ancho, pasilla, or both)
• 1 teaspoon oregano
• 1 teaspoon coriander
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey

  or more to taste

Instructions

• 1 Heat 2 tablespoons oil in a large pot to medium-high heat. I use my Dutch oven
  for this.
• 2 Pat the chopped pork dry with paper towels. Season with salt and pepper and
  brown the pork a couple minutes per side. You may need to do this in batches.
  Remove the pork and set it aside for now.
• 3 Heat 1 more tablespoon oil in the same pot and add the onion and peppers. Stir
  cook them down for 5 minutes to soften.
• 4 Add the garlic and cook another minute, stirring, until the garlic blooms and
  becomes fragrant.
• 5 Add the remaining 2 tablespoon olive oil and stir in the 2 tablespoons of flour.
  Cook, stirring constantly for 5 minutes to cook out the raw flour flavor. You
  can cook stirring longer if you'd like.
• 6 Add the chicken broth, orange juice, chili powder, oregano, coriander, cumin and
  a bit more salt and pepper to taste. Cook for 5 minutes to thicken the gravy and
  develop the flavors.
• 7 Return the browned pork to the pot bring the pot to a boil. Reduce the heat,
  cover, then cook the entire pot of pork in the gravy for 2 hours, or until the
  pork is fall-apart tender. The sauce should be nice and thick, like a chili
  gravy.
• 8 Stir in the vinegar and honey. Season with a bit of salt and pepper to taste.
• 9 Serve!

Nutrition Info