Carne Adovada Recipe
New Mexican style: Served marinated with both red and green chile sauce
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Ingredients
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Meat
Marinade
Cooking
Method
Preparation
Cut the pork shoulder into large cubes, about 2 inches in size.
In a large bowl, combine red chile powder, green chile powder, minced garlic, cumin, oregano, salt, black pepper, vegetable oil, and apple cider vinegar. Mix well to form a marinade.
Add the pork cubes to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 4 hours, preferably overnight.
Cooking
In a large pot or Dutch oven, heat a tablespoon of vegetable oil over medium-high heat.
Remove the marinated pork from the refrigerator and add it to the pot, searing the meat on all sides until browned (about 5-7 minutes).
Cover and simmer for about 2 hours, or until the pork is tender and easily shreds with a fork.
Remove bay leaves before serving. Adjust seasoning with salt and black pepper if necessary.
