Carne adovada

Carne adovada made from New Mexico chilis

Picked up a big ole 1lb sack (about 60 chilis) of freshly harvested New Mexico red chilis in October, and flew them back to Maryland in a checked bag. Immediately cooked them into adovada sauce and froze it all in small portions (about a pint of sauce in total after straining).

Yesterday, I tasted the results for the first time, in my favorite New Mexican dish, carne adovada. It’s pork shoulder, marinated overnight in the sauce, and braised slow ‘n low in the oven over the course of hours. This recipe was super helpful and detailed: https://mjskitchen.com/2015/01/new-mexico-carne-adovada-pork-in-red-chile/

I made the pinto beans from scratch as well. Not significantly better than canned beans, but- oddly satisfying.

Result: The meat was tender and melted in my mouth. The sauce was fiery and melted my mouth. I wish these chilis were more available where I live.

by interstellarblues