Red Chile and Pork Stew (Carne Adobada)

  • Serves

    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


Step 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.

Step 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.

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