New Mexico Style Carne Adovada
photo by samuel
- Ready In:
- 1hr 45mins
- 2 1⁄2 lbs pork shoulder
- 16 ounces water
- 6 garlic cloves, peeled and roughly chopped
- 1 medium onion, peeled and chopped
- 1 tablespoon salt
- 1⁄8 teaspoon fresh ground black pepper
- 1⁄8 teaspoon dried oregano
- 3 ounces red chili peppers, coarsely chopped
- 2 1⁄2 ounces red chili powder (Hatch chiles would be perfect)
- On a cutting board, cut the pork into 1 1/2-inch cubes and place in a roasting pan (approximately 13 by 21-inch).
- Put the water into a blender and add the garlic, onion, salt, black pepper, oregano, chile pepper and chili powder. Blend until smooth as possible. Pour over the pork cubes and toss to coat well.
- Preheat oven to 400 degrees F. Cover the roasting pan and place in the oven to bake for 1 1/2 hours or until fork tender.
Questions & Replies
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I have been looking for a good Carne Asada recipe for quite some time. Most I have tried were somewhat lacking. I now have a go to recipe. Being we live close to Hatch, New Mexico finding Hatch chili peppers is not a challenge. I used Hot ground red chili powder and Medium Hot chili peppers. The recipe is easy to follow and the results were very tasty. For those folks that are interested locating Hatch chili products there are several vendors located in Hatch and all of them have web sites. Thanks for sharing this recipe.
I chose this recipe because it's low carb and looked pretty easy to make. I followed the directions fairly closely, except I didn't use more than about one or two tablespoons of regular chili powder. That's the only kind available in the hinterlands of Pennsylvania . I found that after about an hour everything was done. My family ate theirs wrapped in tortillas. I just put some in a bowl and dug in. Next time I will use hotter peppers, as we all like things extra spicy.