Dinner With Jim
Orginal Carne Adovada
Carne Adovada consists of chunks of pork braised in a thick chile sauce flavored with garlic, Mexican oregano, cumin, and honey. This tender pork, coated in a thick red sauce, can be served in tortillas or over rice.
For The Sauce
- 2 1/2 pounds pork shoulder pork butt, cut into chunks - Or you can use pork loin
- 2 tablespoon olive oil
For The Red Chili Gravy
- 3 tablespoons olive oil divided
- 1 large onion chopped
- 1 poblano pepper chopped
- 2 small jalapeno peppers chopped (optional, for more heat, or use a serrano pepper for hotter)
- 4 cloves garlic chopped
- 2 tablespoons flour
- 3 cups chicken broth
- Juice from 1 orange
- 3/4 cup New Mexico red chili powder like Chimayo (or use dark red chili powder, or ancho, pasilla, or both)
- 1 teaspoon oregano
- 1 teaspoon coriander
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons apple cider vinegar
- Heat 2 tablespoons oil in a large pot to medium-high heat. I use my Dutch oven for this.
- Pat the chopped pork dry with paper towels. Season with salt and pepper and brown the pork a couple minutes per side. You may need to do this in batches. Remove the pork and set it aside for now.
- Heat 1 more tablespoon oil in the same pot and add the onion and peppers. Stir cook them down for 5 minutes to soften.
- Add the garlic and cook another minute, stirring, until the garlic blooms and becomes fragrant.
- Add the remaining 2 tablespoon olive oil and stir in the 2 tablespoons of flour. Cook, stirring constantly for 5 minutes to cook out the raw flour flavor. You can cook stirring longer if you'd like.
- Add the chicken broth, orange juice, chili powder, oregano, coriander, cumin and a bit more salt and pepper to taste. Cook for 5 minutes to thicken the gravy and develop the flavors.
- Return the browned pork to the pot bring the pot to a boil. Reduce the heat, cover, then cook the entire pot of pork in the gravy for 2 hours, or until the pork is fall-apart tender. The sauce should be nice and thick, like a chili gravy.
- Stir in the vinegar and honey. Season with a bit of salt and pepper to taste.