Red Chile and Pork Stew (Carne Adobada)
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 3 oz. New Mexico chiles
  • 1 teaspoon New Mexico chile powder
  • 1 tablespoon. honey
  • 1 tablespoon white wine vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon cloves
  • 1⁄8 teaspoon cayenne pepper
  • 1⁄2 lime (juice)
  • 3 tablespoon olive oil
  • 1 lb. boneless pork shoulder, cut into chunks
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • Warm corn tortillas, for serving
For Serving:
  • cilantro leaves (not necessary)
  • tortillas or rice
  1. In the oven over medium-high heat dry chiles, around 10-15 minutes (turning once, that both sides toasted ).
  2. Put a large bowl, cover with 4 cups boiling water, and let stay for 20 minutes.
  3. Drain chiles, reserving 1 cup soaking liquid, and transfer chiles with liquid to a blender, also put: chile powder, honey, vinegar, cumin, cloves, cayenne, and lime juice. Mix until smooth and set sauce aside.
  4. In big frying pan heat to medium-high, add oil with pork, salt, and pepper.
  5. Cook until browned on all sides (5 to 15 minutes)
  6. Add sauce and reduce heat to medium-low and continue cook, until liquid is thickened and pork is tender, it could take around from 50 to 90 minutes.
  7. Serve with warm corn tortillas or rice.
Recipe by Mom's Mexican Recipes at