American · Dinner
New Mexico Carne Adovada Bowl
New Mexico northern tradition reading cubed pork shoulder slowly braised in a deep red chile sauce of dried New Mexico chiles, garlic, and Mexican oregano, plated over long-grain rice with warm corn tortillas and pickled red onion for the Santa Fe weekend bowl of deep chile warmth.
$
20 minsPrep
70 minsCook
90 minsTotal
MediumLevel
Nutrition per serving
745Calories
38gProtein
28gFat
82gCarbs
8gSugar
8gFiber
1120mgSodium
95mgChol
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Instructions
1
Prep
Cube pork shoulder into 3cm pieces. Stem, seed, and toast dried chiles in a dry skillet 2–3 minutes over medium until fragrant, then soak in 480ml boiling water 15 minutes. Mince 8 garlic cloves, leave 2 whole. Slice half red onion thin for pickling, chop other half. Pick cilantro, halve limes. Cook rice in 400ml water, covered on low, 15 minutes until tender.
2
Build 1
Drain chiles, reserving 240ml soaking liquid. Blend chiles with whole garlic cloves, oregano, cumin, brown sugar, 120ml chicken stock, 120ml chile liquid, and 0.5 tsp salt into smooth red sauce.
3
Build 2
Submerge sliced red onion in apple cider vinegar with a pinch of salt; set aside to quick-pickle.
4
Sear
Heat 2 tbsp oil in a large Dutch oven over medium-high 90 seconds. Brown pork cubes in batches in single layer 8–10 minutes total per batch, turning every 2 minutes, until deep mahogany. Lift to a plate.
5
Saute
Heat remaining 2 tbsp oil over medium 1 minute. Saute chopped red onion 3 minutes until soft, add minced garlic 30 seconds.
6
Simmer
Return pork to pot. Pour in red chile sauce, 1/2 cup chicken stock, 0.5 tsp salt. Bring to boil 2 minutes, drop to low, cover, simmer 45–50 minutes until pork shreds easily. While adovada simmers, warm tortillas in a dry skillet 20 seconds per side; stack covered.
7
Plate
Adjust adovada with remaining 0.5 tsp salt and black pepper to taste. Divide rice between two bowls, ladle carne adovada over each, scatter drained pickled onion and cilantro across, set warm tortillas on rim, rest lime half alongside each bowl.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 560g (19.8 oz) pork shoulder
- 12 dried New Mexico red chiles
- 180g (6.3 oz) long-grain white rice
- 6 corn tortillas
- 200g (7.1 oz) red onion
- 10 garlic cloves
- 2 tbsp Mexican dried oregano
- 2 tsp ground cumin
- 2 tsp light brown sugar
- 4 tbsp apple cider vinegar
- 4 tbsp neutral oil
- 480ml (2 cups) chicken stock
- 480ml (2 cups) boiling water
- 400ml (1 2/3 cups) water
- 2 medium limes
- 20g (small handful) cilantro
- 1.5 tsp fine sea salt
- 1 tsp ground black pepper