Ingredients with Measurements:
- 2 lbs pork shoulder, cut into 1-inch cubes
- 1 cup red chile powder
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp salt
- 2 cups water
- 1/4 cup vinegar
- 2 tbsp vegetable oil
Special Equipment Needed:
- Large Dutch oven or heavy-bottomed pot
- Blender or food processor
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, mix together the red chile powder, garlic powder, onion powder, cumin, oregano, and salt.
3. Add the pork to the bowl and toss to coat evenly with the spice mixture.
4. Heat the vegetable oil in a Dutch oven or heavy-bottomed pot over medium-high heat.
5. Add the pork and cook until browned on all sides, about 5-7 minutes.
6. Add the water and vinegar to the pot and stir to combine.
7. Cover the pot and transfer to the preheated oven.
8. Bake for 2-3 hours, stirring occasionally, until the pork is tender and the sauce has thickened.
9. Remove from the oven and let cool for a few minutes.
10. Transfer the contents of the pot to a blender or food processor and blend until smooth.
11. Return the sauce to the pot and heat over medium heat until warmed through.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 350
Fat per serving: 20g
Carbohydrates per serving: 10g
Protein per serving: 30g
Substitutions for ingredients:
- Pork shoulder can be substituted with beef or chicken.
- Red chile powder can be substituted with a combination of paprika and cayenne pepper.
Variations:
- Add diced onions and bell peppers to the pot before baking for added flavor and texture.
- Use the carne adovada as a filling for tacos or burritos.
- Top with shredded cheese and bake until melted for a cheesy twist.
Tips and Tricks:
- Use a heavy-bottomed pot to prevent burning and sticking.
- Adjust the amount of red chile powder to your desired level of spiciness.
- Let the carne adovada cool slightly before blending to prevent burns.
Storage Instructions:
Store leftover carne adovada in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the carne adovada in a pot over medium heat until warmed through.
Presentation Ideas:
Serve the carne adovada in a bowl with a side of rice and beans.
Garnishes:
Garnish with chopped cilantro, diced tomatoes, and a squeeze of lime juice.
Pairings:
Pair with a cold beer or a glass of red wine.
Suggested Side Dishes:
Serve with rice and beans, tortillas, or a side salad.
Troubleshooting Advice:
- If the sauce is too thick, add more water or chicken broth to thin it out.
- If the sauce is too thin, simmer uncovered over low heat until it thickens.
Food Safety Advice:
- Make sure the pork is cooked to an internal temperature of 145°F.
- Store leftover carne adovada in the refrigerator within 2 hours of cooking.
Food History:
Carne adovada is a traditional New Mexican dish that dates back to the 16th century when Spanish colonizers introduced pork to the region.
Flavor Profiles:
Carne adovada is a spicy and flavorful dish with a rich, smoky sauce and tender chunks of pork.
Serving Suggestions:
Serve the carne adovada with a side of rice and beans, tortillas, or a side salad.
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Region: Mexican