Pork Chimayo Carne Adovada

Pork Chimayo Carne Adovada

Pork Chile or Carne Adovada is absolutely loaded with pork and Chile flavor. It's even better the next day so it makes a great make ahead dinner party main course. Make sure you use a pure Red Chimayo Chile Powder!


4 lbs pork stew - pork shoulder or riblets, cut into fairly large (one inch plus) chunks
1 large white onion
4 cloves garlic
3 ounces of Chimayo Pure Red Chile powder
2 tsp cumin
1 tsp mexican oregano
4 cups chicken stock
3 Tbsp rendered pork lard or vegetable oil salt to taste - start with one tsp and go from there


Pre-heat your oven to 350F.
Coarsely chop the onion and the garlic.
Place the onion and garlic in a frying pan and cook over medium heat until the garlic and onion are brown.
Once they are brown combine with the chili powder, mexican oregano, and 2 1/2 cups chicken stock in a blender.
Puree completely.
Set aside.
In a high sided pot large enough hold all the pork melt two Tbsp of lard or vegetable oil and brown the meat in batches.
Brown it thoroughly.
Remove meat from the pan and add a third Tbsp of lard or oil.
Transfer the Chile mixture to the pan and fry, stirring constantly for 4-5 minutes. When the oil starts to separate (or after 5 minutes) return the pork to the pot and add enough chicken stock to cover the pork - about another 1 1/2 cups.
Stir thoroughly.
Add a tsp of salt and bring to a simmer on the stove.
Cover and place the preheated oven.
Test for tenderness after the first hour.
It will take around 90 minutes but results vary.
You are done once the pork is tender.
Adjust salt.
Serve with pinto beans, tortillas and garnishes of your choice.

Click here for Pure Red Chimayo Chile Powder