Carne Adovada Recipe

I’m totally stoked about this pork shoulder dish because the way the dried red chillies, garlic, and spices come together to marinate the meat makes it so tender and unbelievably flavorful, you’ll feel like a mad scientist who just nailed the perfect recipe every single time.

I love making carne adovada. My recipe uses pork shoulder cubes simmered with soaked red chilies, garlic, cumin and oregano.

I think apple cider vinegar gives it a tangy kick while bay leaf and water bring out depth of flavor. its high in protein and lean goodness.

Ingredients

• Pork Shoulder: provides protein, essential fat and a meaty richness perfect for hearty dishes.
• Dried Red Chilies: pack antioxidants and a vibrant smoky taste that energizes the dish.
• Garlic: natural health boost rich in compounds that enhance flavor and aroma.
• Apple Cider Vinegar: brings a tangy sourness that tenderizes meat and brightens flavors.
• Cumin & Oregano: earthy spices that add depth, balance and a subtle herbal kick.
• Vegetable Oil: a light, neutral medium that perfectly aids flavor melding.
• Bay Leaf: subtle herbal note that gently infuses the dish with complexity.

Ingredient Quantities

• 3 lbs pork shoulder, cut into roughly 1 inch cubes
• 8 dried red chilies (ancho or guajillo), seeds removed and soaked until soft
• 4 garlic cloves, roughly chopped
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 cup apple cider vinegar
• 2 cups water
• 2 tbsp vegetable oil
• Salt and freshly ground black pepper to taste
• 1 bay leaf (optional)

How to Make this

1. Begin by soaking the dried red chilies in hot water until they get soft then drain them well

2. In a blender put the softened chilies, garlic, cumin, oregano, apple cider vinegar, water, salt and pepper then blend until smooth

3. Pat the pork shoulder cubes dry with a paper towel and season them lightly with salt and pepper

4. Place the pork into a big bowl and pour the blended marinade over it, toss in the bay leaf if you are using it then mix so all pieces are well coated

5. Cover the bowl and let the pork marinate in the fridge for at least 2 hours best if done overnight for more flavor

6. In a large pot heat the vegetable oil over medium-high heat then add the marinated pork in batches to brown the meat on all sides

7. Once all the pork is browned, pour the leftover marinade into the pot and bring it to a simmer

8. Reduce the heat to low so the mixture simmers gently then cover the pot

9. Let it cook for about
1.5 to 2 hours until the pork becomes really tender and the sauce thickens up a bit

10. Taste and adjust salt and pepper if needed then serve it hot with tortillas or rice as you like

Equipment Needed

1. A medium to large heatproof bowl to soak the red chilies in hot water
2. A blender for mixing the softened chilies with garlic, cumin, oregano, vinegar, water, salt and pepper
3. Paper towels to pat the pork cubes completely dry
4. A large mixing bowl to combine the pork with its marinade
5. A sharp knife and cutting board for roughly chopping the garlic (and any incidental prep work)
6. A big heavy pot for browning the pork first then simmering it later
7. A spatula or tongs to turn and stir the pork pieces while they cook
8. Measuring spoons and cups so you can get the right amount of each ingredient
9. A refrigerator for marinating the pork once its all mixed up

FAQ

• What exactly is Carne Adovada? – It’s a spicy pork dish thats traditionally marinated in a blend of dried red chilies, garlic, and spices then slow cooked until tender.
• Can I use another cut of pork instead of the shoulder? – Sure, you can but pork shoulder is preferred because it gets really tender and flavorful when cooked low and slow.
• How spicy is this dish? – The recipe is moderately spicy, but if you dont like too much heat, you can reduce the number of dried red chiles.
• How long should I marinate the pork? – For the best flavor, marinate the pork for at least 4 hours, and if you can do overnight, even better.
• Can I swap apple cider vinegar for something else? – Apple cider vinegar gives it a nice tang, but if you dont have it, white vinegar or even red wine vinegar can be used as a substitute.

Carne Adovada Recipe Substitutions and Variations

• If you dont have pork shoulder, try using pork butt instead. Its marbled meat works great in the recipe.
• If dried red chilies are hard to find, you can substitute them with chipotle peppers in adobo sauce. This gives the dish a smokier flavor, but use a bit less if you dont want it too spicy.
• Instead of apple cider vinegar, white wine vinegar or red wine vinegar can be used. They give a milder tang while still complementing the pork well.
• If you run out of fresh garlic cloves, about 1/2 teaspoon of garlic powder per clove usually does the trick.
• Vegetable oil can be swapped out for canola oil or even olive oil if you’re looking for a slightly richer flavor.

Pro Tips

1. Try marinating the pork overnight if you can, it really helps the meat absorb all the flavors and makes it super tender.
2. Don’t crowd the pot when browning the meat. If you add too many pieces at once, they’ll steam instead of getting a good sear.
3. Make sure your marinade is smooth. If it seems a bit chunky or uneven, blend it a bit more until all the spices and chilies are fully mixed in with the vinegar and water.
4. When simmering the pork, keep the heat low and cover the pot so the meat can slowly cook and the sauce gets nicely thickened. Check it every now and then and stir so nothing sticks to the bottom.