New Mexico Carne Adovada Bowl
New Mexico northern tradition reading cubed pork shoulder slowly braised in a deep red chile sauce of dried New Mexico chiles, garlic, and Mexican oregano, plated over long-grain rice with warm corn tortillas and pickled red onion for the Santa Fe weekend bowl of deep chile warmth.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cube pork shoulder into 3cm pieces. Stem, seed, and toast dried chiles in a dry skillet 2–3 minutes over medium until fragrant, then soak in 480ml boiling water 15 minutes. Mince 8 garlic cloves, leave 2 whole. Slice half red onion thin for pickling, chop other half. Pick cilantro, halve both limes. Cook rice in 400ml water, covered on low, 15 minutes until tender.
Build 1
Drain chiles, reserving 240ml soaking liquid. Blend chiles with both whole garlic cloves, oregano, cumin, brown sugar, 1/2 cup chicken stock, 120ml chile liquid, and 0.5 tsp salt into smooth red sauce.
Build 2
Submerge sliced red onion in apple cider vinegar with a pinch of salt; set aside to quick-pickle.
Sear
Heat 2 tbsp oil in a large Dutch oven over medium-high 90 seconds. Brown pork cubes in batches in a single layer, 8 minutes per batch, turning every 2 minutes, until deep mahogany. Lift to a plate.
Saute
Heat remaining 2 tbsp oil over medium 1 minute. Saute chopped red onion 3 minutes until soft, add minced garlic 30 seconds.
Simmer
Return pork to pot. Pour in red chile sauce, 1 1/4 cups chicken stock, 0.5 tsp salt. Bring to boil 2 minutes, drop to low, cover, simmer 50 minutes until pork shreds easily. While adovada simmers, warm tortillas in a dry skillet 20 seconds per side; stack covered.
Plate
Adjust adovada with remaining 0.5 tsp salt and black pepper to taste. Mound rice in bowls, ladle carne adovada over, scatter drained pickled onion and cilantro across, set warm tortillas on rim, rest lime half alongside.
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