Carne Adovada Recipe: Exploring the Flavors of New Mexico

Prepare to indulge in a rich and hearty dish that captures the essence of New Mexican cuisine – Carne Adovada, a succulent red chile pork that’s as vibrant as the state’s landscapes. This traditional recipe combines the warmth of dried red chiles with tender pork, creating a harmonious symphony of flavors that will leave you craving more. Join us as we journey through the steps of crafting this iconic dish that holds a special place in the heart of New Mexico.

Table of Contents

1. Introduction
2. Ingredients You’ll Need
3. Preparing the Marinade
4. Marinating the Pork
5. Slow Cooking for Optimal Flavor
6. Serving Suggestions
7. Cooking Tips and Variations
8. The Cultural Significance of Carne Adovada
9. Pairing Your Carne Adovada
10. Frequently Asked Questions

Introduction

Carne Adovada is a beloved dish that embodies the bold and spicy flavors of New Mexican cuisine. With its roots tracing back to the state’s rich culinary heritage, this dish is a true testament to the region’s love for chiles and pork. The combination of tender pork pieces and a rich red chile marinade creates a symphony of taste that’s both comforting and exhilarating.

Ingredients You’ll Need

• Pork shoulder or pork butt, cubed
• Dried New Mexico red chiles
• Garlic cloves
• Mexican oregano
• Ground cumin
• Apple cider vinegar
• Salt and pepper

Preparing the Marinade

1. Begin by removing the stems and seeds from the dried New Mexico red chiles.
2. Toast the chiles in a dry skillet until they become fragrant.
3. Soak the toasted chiles in hot water until they soften.
4. In a blender, combine the soaked chiles, garlic cloves, Mexican oregano, ground cumin, apple cider vinegar, salt, and pepper.
5. Blend until you achieve a smooth and vibrant red chile marinade.

Marinating the Pork

1. Place the cubed pork in a large bowl and pour the red chile marinade over it.
2. Ensure that each piece of pork is coated with the marinade.
3. Cover the bowl and refrigerate for at least 4 hours, or ideally overnight. This allows the flavors to infuse deeply into the meat.

Slow Cooking for Optimal Flavor

1. Preheat your oven to a low temperature, around 300°F (150°C).
2. Transfer the marinated pork and marinade into a baking dish.
3. Cover the dish tightly with aluminum foil to retain moisture.
4. Slow-cook the pork in the oven for several hours, until it becomes incredibly tender and flavorful.

Serving Suggestions

Serve your Carne Adovada with warm flour tortillas, allowing you to create delectable tacos. You can also serve it alongside Mexican rice, refried beans, and a refreshing avocado salsa for a complete and satisfying meal.

Cooking Tips and Variations

• For a smokier flavor, add a small amount of smoked paprika to the marinade.
• Adjust the level of spiciness by adding more or fewer chiles, depending on your preference.
• Experiment with different cuts of pork for varying textures.

The Cultural Significance of Carne Adovada

Carne Adovada is more than just a dish – it’s a celebration of New Mexican culture and culinary heritage. The combination of indigenous chiles and Spanish-influenced pork reflects the region’s rich history.

Pairing Your Carne Adovada

To balance the bold flavors of Carne Adovada, consider pairing it with a refreshing and slightly sweet horchata, or opt for a crisp Mexican lager. These beverages complement the dish’s spiciness and enhance the overall dining experience.

Frequently Asked Questions

Is Carne Adovada very spicy?

The spiciness level can be adjusted by controlling the amount of dried chiles you use.

Can I use a different type of pork?

Absolutely! Pork shoulder or butt work best, but you can explore other cuts as well.

How long does the slow cooking process take?

Slow-cook the pork for around 3 to 4 hours, until it’s tender and easily falls apart.

Is it possible to make Carne Adovada in advance?

Yes, the flavors often deepen when reheated the next day.

Can I freeze leftover Carne Adovada?

Certainly! Portion it out and store it in the freezer for future enjoyment.

Embark on a culinary adventure with Carne Adovada, where New Mexico’s vibrant flavors and rich history come together in each mouthwatering bite. This dish encapsulates the essence of a region known for its love of chiles and its reverence for tradition.

Source: lemonblossoms.com

Yield: 4 servings

Garlic Parmesan Chicken Pasta

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Garlic Parmesan Chicken Pasta is a delectable and easy-to-make dish that combines tender chicken, savory garlic, and rich Parmesan cheese. This dish is perfect for a quick weeknight dinner or a special occasion. Let's dive into how you can make this delicious pasta at home.

Prep Time 10 minutes

Cook Time 20 minutes

Ingredients

• Homemade Garlic Parmesan Sauce:
• 1 stick butter
• 6 large cloves garlic, minced
• 2/3 cup parmesan cheese, grated
• 1-3 tablespoons hot sauce depending on your heat preference
• 1/2 tsp red pepper flakes
• 2 tablespoons flat-leaf parsley, minced
• Chicken, Pasta & Cream Sauce:
• 1 lb penne pasta
• 1.5 lbs chicken breast or tenders
• 2 tbsp poultry seasoning or all-purpose seasoning **see notes for my blend
• 8 oz block cream cheese, cut into cubes
• 1 cup heavy cream
• 1/2 cup reserved pasta water
• 1/2 cup parmesan cheese grated or shredded
• 1 tablespoon flat-leaf parsley, minced
• 1/2 tsp red pepper flakes
• Olive oil
• Salt and pepper
• Optional: garlic bread or breadsticks

Instructions

• Prepare the garlic parmesan sauce by heating butter in a medium bowl until partially melted. Add in remaining ingredients and stir until combined. Set aside.

• Place chicken in a bowl or large zip-top bag along with a few tablespoons of olive oil, tossing them to coat. Add in a few spoonsful of your preferred chicken seasoning** and rub it into all sides of the chicken.

• Heat a few tablespoons of oil in a large skillet over medium heat and cook chicken about 3-4 minutes until well browned. Flip once, reduce heat to low. Add a heaping spoonful of garlic parmesan sauce into the skillet allowing it to melt into the chicken as it cooks.

• Once internal temp reaches 165 degrees (about 6-8 minutes total), toss the chicken in the butter sauce. Set aside under tented foil to rest, then dice into large chunks.

• In the same skillet over medium low, add in the remaining garlic parmesan sauce and the softened cubed cream cheese and heavy cream. Cook until cream cheese melts, stirring occasionally.

• Add the diced chicken into the cream sauce tossing well until combined, continuing to simmer. Meanwhile, cook pasta in a pot of salted water according to the package instructions for al dente. Into the cream sauce add the pasta water and cooked pasta. Toss everything together until well coated.

• I like to add in extra parmesan cheese, minced parsley and red pepper flakes before serving. Serve warm with garlic bread or breadsticks.

Notes

**I use a combination of 2 teaspoons paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp cayenne, 1/2 tsp salt and 1/2 tsp pepper.

Crock Pot Instructions:

Add seasoned chicken into the crockpot. Cover the chicken with the garlic parmesan sauce, cubed cream cheese, and cream. Cook on low for 6 hours or high for 4 hours. The chicken should now easily fall apart with two forks, break up the chicken into chunks and toss all ingredients together until combined and sauce is smooth. Keep crock pot on warm.

Cook penne pasta to al dente in salted water then add the pasta directly into the crock pot. Add a handful of extra parmesan along with more minced parsley and red pepper flakes. Serve warm with garlic bread.