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Spice & Easy

Carne Adovada

Ingredients (Servings: 4)

  • 2 Tbsp. Butter
  • 2 Tbsp. Flour
  • ½ cup New Mexico Red Chile Powder, Mild or Hot
  • 2 cup beef broth
  • 1 tsp. Mexican Oregano
  • 2 tsp. Granulated Onion
  • 1 tsp. Garlic, Dehydrated, Minced
  • 1 ½ lbs. Pork butt/stew meat, cubed
  • 2 Tbsp. apple cider vinegar
  • 1 Tbsp. honey
  • Salt and pepper to taste
  • Garnish: chopped onion, cilantro, and lime

Steps

  • Over medium heat, melt butter in a 4 quart Dutch oven.
  • Stir in flour and chile powder, and heat (stirring constantly) until aromatic, 1-2 minutes
  • Add broth, oregano, granulated onion, and dehydrated garlic. Simmer until thickened.
  • Add the pork, vinegar, and honey. Cover and refrigerate for 2-24 hours. The longer the better!
  • Preheat oven to 350 degrees.
  • Bake, uncovered, for 1 ½- 2 hours or until pork is thoroughly cooked and tender.
  • Garnish with: chopped onion, cilantro, and lime

Shop the Ingredients

Hot Red New Mexican Chile Powder

Hot Red New Mexican Chile Powder

from $9.50

from $9.50

Mild Red New Mexican Chile Powder

Mild Red New Mexican Chile Powder

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from $9.50

Mexican Oregano

Mexican Oregano

from $6.65

from $6.65

Minced Garlic

Minced Garlic

from $7.95

from $7.95

Onion, Granulated

Granulated Onion

from $6.70

from $6.70

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