Carne adovada (New Mexico-style pork with red chilies) from Serious Eats

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Notes about this recipe

  • ashallen on March 02, 2021

    Very nice - tender pork in a rich, deeply flavored sauce. I really liked the sweet fruity flavors in the sauce, in part because I like sweet-savory dishes in general and in part because I'm pretty wimpy when it comes to chili heat and the sweetness helps me deal. I substituted an extra ancho and 3 tbsp of chili powder for the pasillas and cider vinegar for white vinegar (more fruit!). We like the meat to be very tender in a dish like this, so I covered and cooked it in a 300F oven for 3-4 hours.

  • lawrencecharcuterie on January 31, 2021

    Really delicious. Followed the recipe pretty closely, I don't think I need to change anything when we make it again. Rich and hearty, we didn't think it was too sweet. Served with brown rice the first night, tacos/burritos thereafter.

  • FJT on January 17, 2020

    Reading the outraged comments on the Serious Eats page about this recipe and how unauthentic it is and how sweet it seemed to be, I decided to omit the raisins. I also had to make a few other changes: just standard OJ rather than concentrate and I didn’t have any pasilla chillies so I used 2 more ancho chillies and an extra chipotle chile in adobo. I also cooked it for an hour longer. The result was absolutely delicious, but I’d love to try it with the pasilla chillies if I can get hold of them somehow. Everyone loved this served in tortillas with some pickled red onion and sour cream.

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