Red Chile and Pork Stew (Carne Adobada)
A staple in New Mexico, this pork stew gets its flavor from an earthy, sweet chile powder available at most Mexican specialty stores. Get the recipe for Red Chile and Pork Stew (Carne Adobada) ». Penny De Los Santos
Yield: serves 8-10


  • 5 oz. dried New Mexico chiles, stemmed
  • 2 tbsp. New Mexico chile powder
  • 2 tbsp. honey
  • 1 tbsp. white wine vinegar
  • 2 tsp. ground cumin
  • 1 12 tsp. ground cloves
  • 18 tsp. cayenne pepper
  • Juice of 1/2 lime
  • 5 tbsp. olive oil
  • 3 lb. boneless pork shoulder, cut into 1 1/2″ chunks
  • Kosher salt and freshly ground blackpepper, to taste
  • Warm corn tortillas, for serving


  1. Heat chiles in a 6-qt. Dutch oven over medium-high heat, and cook, turning once, until toasted, about 5 minutes; transfer to a large bowl, cover with 8 cups boiling water, and let sit for 20 minutes. Drain chiles, reserving 1 1⁄2 cups soaking liquid, and transfer chiles to a blender along with reserved soaking liquid, chile powder, honey, vinegar, cumin, cloves, cayenne, and lime juice. Puree until smooth and set sauce aside.
  2. Return pot to medium-high heat and add oil; season pork with salt and pepper, and working in batches, add pork to pot and cook until browned on all sides, about 12 minutes. Add sauce and bring to a boil; reduce heat to medium-low and cook, stirring occasionally, until liquid is thickened and pork is tender, about 1 1⁄2 hours. Serve with warm corn tortillas.