New Mexico Carne Adovada

The story

Carne adovada belongs to the Hispano cooking of New Mexico, where pork and dried red chile have been combined for generations. The name relates to meat prepared in an adobo, but the New Mexican form is distinct from Caribbean and Mexican adobos. It reflects Spanish colonial influence adapted to locally cultivated chile varieties and high-desert conditions. Its defining flavour comes from New Mexico red chile rather than a broad mixture of spices. The sauce is earthy, fruity and moderately hot, coating pork that has been marinated and slowly cooked until yielding. Garlic and oregano support the chile, but the dish should taste unmistakably of the pods themselves. Carne adovada appears in New Mexican homes and restaurants, served with tortillas, beans, eggs or potatoes. It is eaten at everyday meals and celebrations and is part of the state’s strong red-or-green chile identity. Family recipes vary in heat, sweetness and whether the pork is cubed or cooked in larger pieces.

Ingredients

• Cooking liquid
• 250 millilitre stock
• Other
• as needed salt
• as needed Warm tortillas
• Protein
• 0.65 gram pork shoulder
• Seasoning
• 4 piece dried New Mexico chiles
• 0.5 teaspoon oregano
• 0.5 teaspoon cumin
• 1 tablespoon vinegar
• Vegetables
• 1.5 piece garlic cloves

Method

1. Toast and soak chiles

   Stem and seed dried New Mexico chiles. Toast briefly in a dry pan, then soak in hot water for 20 minutes.

   Look for: Chiles should smell fruity and pliable. Tip: Wipe dust from dried chiles before toasting. Avoid: Do not burn them; burnt chile tastes bitter.

2. Blend the adobo

   Blend soaked chiles with garlic, oregano, cumin and some soaking liquid until smooth.

   Look for: The sauce should be brick red and pourable. Tip: A splash of vinegar brightens the pork. Avoid: Do not leave large chile skins; strain if needed.

3. Marinate pork

   Cut pork shoulder into 4 cm chunks and coat in the adobo. Chill for at least 2 hours, ideally overnight.

   Look for: The pork should be fully coated red. Tip: Overnight marinating gives the best colour and flavour. Avoid: Do not cut pieces too small; they can dry out.

4. Braise until tender

   Cook covered at 160 C / 320 F for 2-2.5 hours until the pork is tender and the sauce thickens.

   Look for: Pork should break with a spoon and sauce should cling. Tip: Serve with tortillas, rice or beans. Avoid: Do not let the pan dry out; add a splash of water if needed.