Wednesday June 19th 2019

Carne Adovada

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Rating: 3.1/5 (7 votes cast)

Recipe: Carne Adovada

Summary: This specialty is served with pinto beans or rice. It’s muy buena for those who like things hot!


  • 8 to 10 dried Red Chilies
  • 2 cups water
  • 1/3 cup finely chopped onion
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano, crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1 1/2 pounds lean boneless pork butt or 2 pounds pork chops, cut 1/2 inch thick


  1. Wash chilies; remove stems and seeds.
  2. Place in 3-quart pan with water: Cover and simmer 20 minutes or until chilies are very soft.
  3. Pour chilies and liquid into blender or food processor container fitted with metal blade; process until pureed.
  4. Push puree through wire strainer; discard pulp.
  5. Add onion, garlic, oregano, salt and cumin to chili mixture.
  6. If using pork butt, trim excess fat.
  7. Cut meat into 1/2-inch slices, then cut into strips about 1 inch wide and 3 inches long.
  8. If using pork chops, trim fat.
  9. Place meat in heavy self-sealing plastic bag.
  10. Pour chili mixture over meat; seal bag.
  11. Refrigerate 1 to 2 days.
  12. Preheat oven to 325°F.
  13. Transfer meat and chili mixture to 2 1/2-quart casserole dish; cover: Bake 2 to 2 1/2 hours or until meat is very tender.
  14. Skim and discard fat before serving.

Quick notes

Makes 4 to 6 servings

Cooking time: 2 hour(s)

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: Mexican

Carne Adovada, 3.1 out of 5 based on 7 ratings
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