Traditional Carne Adovada is a New Mexican marinated pork dish made with whole chili peppers, garlic, oregano, cumin, vinegar, and salt. The original recipe involves the time-consuming process of blending and straining the chili peppers, but we cut down on prep time by using New Mexican red chili powder instead. The recipe is spicy and we wouldn’t recommend it to people with a low spice tolerance, but it has a lot to offer any spice aficionado.
Carne Adovada (New Mexican-Style Braised Pork)
Ingredients
- 1 small onion, diced
- 3 garlic cloves, minced
- 3 tbsp vegetable oil
- 2 tbsp ground New Mexican red chili powder (or Ancho chili powder)
- 2 canned chipotle peppers in adobo sauce, minced, plus 2 tbsp of sauce
- 3 tablespoons honey
- 3 tablespoons distilled white vinegar
- 2 teaspoons dried Mexican oregano
- 1 ½ tsp ground cumin
- ¼ tsp ground cloves
- 2 lbs boneless pork butt, trimmed and cut into 1½” pieces
- 8 tortillas
- 1/2 cup sliced red onion
- 1/2 cup queso fresco
- 1/4 cup chopped cilantro
- 4 lime wedges
Directions
1) In a small skillet, heat onion, garlic, and 1 tbsp oil over medium heat. Cook for 5 minutes or until onion has softened. Remove skillet from heat and stir in 2 tbsp chili powder.
2) In a large bowl, toss pork butt with 1 tbsp kosher salt and 1 tsp ground black pepper. Transfer pork to a Suvie pan.
3) In a second Suvie pan, stir together chipotle peppers, adobo sauce, honey, vinegar, oregano, cumin, cloves and onion mixture from skillet.
4) Place pans in Suvie, input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook High for 3 hours
5) After the cook, remove both pans from Suvie. Stir ¼ cup of the pork juices into the sauce and discard the rest. Toss the pork and the sauce together until evenly coated. Season to taste with salt and pepper.
6) To serve, place pork into tortillas and top with sliced red onion, crumbled queso fresco, cilantro leaves and a squeeze of lime juice.
