Carne Adovada, a traditional dish hailing from New Mexico, embodies the rich culinary heritage of the Southwestern United States with its bold flavors and hearty appeal. This dish, which marries tender pork with a robust red chile sauce, is a staple in many New Mexican households and is cherished for its depth of flavor and versatility in serving options.
Overview
Carne Adovada is a dish where pork is marinated and slow-cooked in a vibrant red chile sauce until it reaches a meltingly tender consistency. This process infuses the meat with the spicy, earthy flavors of dried red chiles, creating a dish that’s both comforting and satisfying. Traditionally, it is served as a main dish with sides like rice and beans, or it can be used as a filling for burritos or enchiladas.
Ingredients
The key ingredients for making Carne Adovada include:
- Shortening: Used for browning the flour to create a roux base for the sauce.
- Flour: Mixed with shortening to form the roux, which thickens the sauce.
- Garlic: Adds aromatic depth to the sauce.
- Dried Oregano: Enhances the herbal notes in the dish.
- Water: Used to create the sauce base.
- Pork: Typically pork shoulder or pork butt, cut into chunks suitable for slow cooking.
- Dried Red Chiles: The star ingredient that gives Carne Adovada its distinctive flavor. These are crumbled and added to the sauce, providing both heat and depth.
Cooking Process
Making Carne Adovada is a labor of love that involves several steps to ensure the flavors meld perfectly:
- Prepare the Chiles: Instead of removing the seeds, the dried red chiles are crumbled and added directly to the sauce, intensifying the dish’s spiciness and flavor profile.
- Prepare the Roux: Melt shortening, stir in flour, and heat until browned, being careful not to burn it. This forms the base for the sauce.
- Create the Sauce: Add crumbled chiles, garlic, and oregano to the roux, stirring to incorporate flavors. Slowly add water, stirring constantly, and simmer for 45 minutes to develop a rich, thick sauce.
- Marinate and Bake: Line a baking dish with foil, place pork chunks in the dish, and cover with the prepared chile sauce. Marinate in the refrigerator for 24 hours to allow flavors to penetrate the meat.
- Slow Cook: Bake the marinated pork in a low-temperature oven (300°F / 150°C) for about 3 hours, stirring occasionally and adding water if needed to maintain moisture. The pork should become very tender and easily fall apart when done.
Serving Suggestions
Carne Adovada can be enjoyed in various ways:
- Main Dish: Serve the tender pork chunks with sides like rice and beans.
- Burritos: Wrap the Carne Adovada in flour tortillas with rice, beans, and toppings like cheese and salsa.
- Enchiladas: Use the cooked pork as a filling for enchiladas, topped with additional sauce and cheese before baking.
- Breakfast: Leftovers can be served with tortillas and eggs for a hearty breakfast.
Nutritional Information
Carne Adovada is nutrient-dense, with each serving providing approximately 371 calories. It’s high in protein (44.6g per serving) and moderately high in fat (18.9g per serving), making it a filling meal option. The dish is also low in carbohydrates and sugars, making it suitable for those on low-carb diets.
Tips and Variations
- Additions: For a twist, consider adding diced potatoes and chopped onions to the dish before baking to enhance texture and flavor.
- Spice Level: Adjust the amount of dried red chiles to suit your preference for spiciness.
- Storage: Carne Adovada stores well in the refrigerator for several days and can also be frozen for longer storage. Reheat gently to maintain its tender texture.
Conclusion
Carne Adovada is not just a meal but a celebration of New Mexican cuisine, blending Native American and Mexican influences into a dish that’s both comforting and deeply flavorful. Whether enjoyed as a main dish, stuffed in burritos, or as a filling for enchiladas, its versatility and rich taste make it a favorite across generations. With its simple yet robust preparation, Carne Adovada invites you to savor the essence of Southwestern flavors in every bite.
