How to Make Carne Adovada

Ingredients

• 4 ounces New Mexican Dried Chilies (remove stems, cut into 1‑inch pieces, flexible chilies are best)
• 4 cups Water (boiling water for rehydrating chilies)
• 4 pounds Pork Butt (Boneless) (cut into 1½‑inch cubes; keep some fat for flavor)
• 1 tablespoon Kosher Salt (season pork; if using table salt, use half the amount)
• 2 tablespoons Honey (adds subtle sweetness to the sauce)
• 2 tablespoons White Vinegar (provides bright acidity)
• 5 cloves Garlic Cloves (minced)
• 2 teaspoons Mexican Oregano (dried)
• 2 teaspoons Ground Cumin
• 0.5 teaspoon Cayenne Pepper (adds extra heat)
• 1 teaspoon Ground Cloves
• 1 teaspoon Salt (additional seasoning for the sauce)
• 8 pieces Flour Tortillas (warm before serving)
• 1 lime Lime Wedges (optional, for serving)

Instructions

1. Rehydrate the Dried Chilies

   Remove stems and any tough leaves from the chilies, cut them into 1‑inch pieces, place them in a large bowl, cover with 4 cups of boiling water, and let soak for 30 minutes until softened.

   Time: PT40M

2. Prepare the Pork

   Trim any excess skin from the pork butt, cut into 1½‑inch cubes, place in a bowl, sprinkle with 1 tablespoon kosher salt, toss to coat, and refrigerate for at least 1 hour.

   Time: PT10M

3. Blend the Chili Sauce

   Drain the soaked chilies, reserving the liquid. Add the chilies to the blender with honey, white vinegar, garlic, Mexican oregano, cumin, cayenne, ground cloves, and 1 teaspoon salt. Blend briefly, then add 1 cup of the reserved soaking liquid followed by up to ¼ cup more as needed, and blend on high for 1 minute until a thick but pourable paste forms.

   Time: PT15M

4. Combine Pork and Sauce

   Transfer the seasoned pork cubes to a Dutch oven, pour the blended sauce over them, stir to ensure every piece is coated, and place the pot over medium‑high heat.

   Time: PT10M

5. Braise in the Oven

   Bring the mixture to a gentle boil on the stovetop, then cover the Dutch oven with its lid and transfer to a pre‑heated oven. Braise at 325°F for 2½ hours, or until the pork is fork‑tender and easily shreds.

   Time: PT2H30M

   Temperature: 325°F

6. Finish the Sauce

   Remove the pot from the oven, stir the pork and sauce together, and let it sit uncovered for 10 minutes to allow the sauce to thicken slightly.

   Time: PT10M

7. Serve

   Warm the flour tortillas, spoon generous portions of carne adovada onto each tortilla, and finish with a squeeze of fresh lime if desired.

   Time: PT5M

Nutrition Facts

Calories

625

Protein

40 g

Carbohydrates

10 g

Fat

45 g

Fiber

2 g