Let’s discuss! Hey, we can’t let the good people of New Mexico have all the great flavors, can we? If you’re a fan of juicy, tender chunks of pork that simmered in a thick sauce that is chili pepper heavy you may have just found your new favorite pork dish. My version makes the recipe incredibly easy with New Mexican chili powder for the pork braise, though you can use whole dried chiles as well. Let’s talk about how to make carne adovada, shall we? Boom! Done! Time to enjoy your carne adovada. Pretty much one of the easiest pork chilies you can make, and I seriously love pork chili. This recipe does not mess around when it comes to flavor! Brown the Pork. Pat the chopped pork dry with paper towels. Season with salt and pepper and lightly brown the pork a couple minutes per side. Cook the Onion, Peppers, and Garlic. 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 Liquids. Add the chicken broth, orange juice, red chile powder, oregano, coriander, cumin and a bit more salt and pepper to taste. Cook for 5 minutes to thicken the gravy or red chile sauce and develop the flavors, stirring occasionally. Stir in the vinegar and honey. Season with a bit of salt and pepper to taste. Serve! That’s it, my friends. I hope you enjoy my carne adovada recipe. Let me know if you make it. I’d love to hear how it turned out for you. Keep it spicy! You can also serve it for breakfast as your meat component. However, you can also make this dish with other Mexican peppers, which are often easier to find. Options include ancho peppers, guajillo peppers, mulato peppers, pasilla peppers, chipotle peppers and others. Or, use California peppers as a good substitute, or a combination of all of these and their powder versions. You can also freeze carne adovada in freezer proof containers for 3 months or longer. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. NOTE: This recipe was updated on 10/23/20 to include new information and video. It was originally published on 5/4/20.
