Carne Adovada is a flavorful and savory dish with Mexican and New Mexican origins. It consists of chunks of pork (often pork shoulder or pork butt) that are marinated and slow-cooked in a rich red chile sauce. Here’s a detailed breakdown of its history, components, preparation steps, and cooking time:
History:
Carne Adovada has its roots in Mexican cuisine but is most closely associated with New Mexican cuisine, where it has become a beloved regional specialty. The dish likely evolved from Mexican adobo recipes, with local adaptations and influences from Native American and Spanish culinary traditions. It has been enjoyed for generations in the southwestern United States, particularly in New Mexico.
Components:
- Pork: Traditionally, pork shoulder or pork butt is used for Carne Adovada. You’ll need about 2-3 pounds of pork, cut into bite-sized chunks.
- Red Chile Sauce: The heart of the dish is the red chile sauce, made from dried New Mexican red chile pods. Other ingredients typically include garlic, oregano, cumin, and salt.
- Marinade: The pork is marinated in the red chile sauce to infuse it with flavor and tenderness.
Preparation Steps:
- Prepare the Chile Sauce:
- Remove the stems and seeds from dried New Mexican red chile pods.
- Toast the chiles in a dry skillet until they become aromatic.
- Soak the toasted chiles in hot water until they soften.
- Blend the chiles with garlic, oregano, cumin, salt, and water until you have a smooth sauce.
- Marinate the Pork:
- Place the pork chunks in a large bowl.
- Pour the red chile sauce over the pork, ensuring it’s well-coated.
- Cover and refrigerate for at least 4-6 hours or preferably overnight to allow the flavors to meld.
- Cooking:
- Preheat your oven to around 300°F (150°C).
- Transfer the marinated pork and sauce to a large, oven-safe dish.
- Cover the dish with foil or a lid.
- Bake in the preheated oven for about 2.5 to 3 hours or until the pork is tender and the flavors have melded together.
- Serve:
- Carne Adovada is often served with rice, beans, tortillas, or as a filling for burritos or tacos.
Cooking Time:
The total cooking time for Carne Adovada is approximately 2.5 to 3 hours in the oven, plus the time for marinating the pork, which can be 4-6 hours or overnight. So, in total, you should plan for at least 6-9 hours, including marination and cooking.
Carne Adovada is a delicious and richly flavored dish that’s worth the time and effort. Enjoy your culinary adventure with this classic New Mexican dish!
Certainly! Here are the nutrition facts and some health information for Alethea’s Carne Adovada:
Nutrition Facts (Per Serving):
- Calories: Approximately 300-350 calories per serving (varies based on serving size and ingredients).
- Total Fat: Varies depending on pork cut and preparation methods.
- Saturated Fat: Varies.
- Cholesterol: Varies.
- Sodium: Varies based on the amount of salt used.
- Carbohydrates: Varies, but typically low as it’s a primarily protein-based dish.
- Dietary Fiber: Varies.
- Sugars: Varies.
- Protein: A good source of protein, with about 25-30 grams per serving.
- Vitamins and Minerals: Contains essential vitamins and minerals like vitamin C, vitamin A, iron, and calcium, primarily from the chile peppers and pork.
Health Information:
- Protein Source: Carne Adovada is a protein-rich dish due to the pork, making it a satisfying option for those looking to meet their protein needs.
- Chile Peppers: The red chile sauce may provide some health benefits as chile peppers are a good source of vitamin C and contain capsaicin, a compound known for its potential to boost metabolism and provide mild pain relief.
- Moderation: While Carne Adovada can be a delicious part of a balanced diet, it’s important to consume it in moderation due to its potential for higher fat and sodium content, depending on the recipe.
- Customization: You can make Carne Adovada healthier by using lean cuts of pork, reducing added salt, and controlling portion sizes.
It’s worth noting that the nutritional content of Carne Adovada can vary based on the specific ingredients and preparation methods used, so it’s a good idea to calculate precise nutrition facts if you have specific dietary requirements or restrictions.
