Test cook Elle Simone makes Julia the best Carne Adovada (New Mexican Braised Pork).
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I bought a carne adovada mix, and now I think that was completely unnecessary!
Going with this recipe next time. And using my mix wiht a little garlic, vinegar, honey and salt added.
We don’t use lime lol
I don't know what Red chilil you got but we have some hot red chili in New Mexico. And I can speak for myself my friends and my family none of us make chili the way you're making it
For a surprise look up tacos De Arabia for the history of Audovada
lol the reason those NM chiles are mild is because we don't send the hot ones to Boston – no one would buy them!
Thanks yuo!!!
I love all recipes.🥉❤️
This recipe looks amazing! Much love from Albuquerque
After steeping the dried chilis, just pulse them up in a food processor and then run them through a motorized food mill/strainer. It produces a perfectly smooth chili puree with no seeds or skins.
This is not authentic carne adovada. New mexico chile comes in mild, medium, hot, extra hot, and xx hot. Plus leave the seeds. And triple the amount of papers. Xx hot peppers are small.
I hated the clove added to this dish….I put less than the amount in recipe but it dominated the flavor….
Carne adobada is Mexican smh white lady cooking it is crazy lmao
This recipe is a must I will make it thank you and May God Bless 🙏
Wait, NM chilies aren’t hot? Has she been to Santa Fe and eaten literally anywhere? Or ABQ, or … you get my point.
This tastes really good. Agree with other commenters that you get very hot NM Chile. Costco in NM sells it by the 10 lb bag. We go through several in a year. I'll often take 3oz hot and 1oz mild to make it family friendly. It is traditional in NM to rub the pork in the sauce, cover and refrigerate for 24 hours before cooking it. Nice to let the flavor permeate the meat in advance. Either way, you won't be sorry you tried this.
Would beef chuck work well for one who does not eat pork?
Carne adobada is from Mexico not New Mexico is a Mexican thang not american
We made these tonight and they turned out so wonderful! I didn't have time for to put it in the oven for 2.5 hours, instead I put them in my pressure cooker on high for 50 minutes and let it natural release for 10 minutes. I then stirred in a bit of corn starch to thicken the sauce.
Can't wait to try it!
Omg great recipe! It was delicious.
Chile Colorado
Love Elle
Did such a great job….I could just taste it!
I'm going to fix this as soon as I stop salivating…..but first any estimates of # of servings for this recipe using the amounts of components specified???
OK 👍 I’m doing it. I’m giving this a try this weekend.
New mexican chile not spicy? Lol
Just watched this on the PBS Cooks Country in which you featured this recipe and followed with chili verde. No good cook worth anything uses raw chili poblanos nor jalapeños. We roast them first, peel off the blistered skins, slit the sides, remove all pulp and seeds. We also roast and peel the tomatillos. @AmericasTestKitchen
I don't know where this recipe came from but no self respecting New Mexican would EVER make Red Chile with Cumin, Cayenne, Honey, Vinegar, Cloves or Lime.
I’m pretty sure it’s spelled Adobada
OMG! SOOO GOOOOOOOD!
You misspelled, it's adobada, b not v!!
did she say cloves – don't believe it. Been in NM my whole life and never heard of it.
Come to New Mexico, order the Carne Adovada, that’s how it’s spelled in New Mexico. If you say it’s spelled wrong, you are not in New Mexico. It’s not Chile Colorado, it’s not carne adobado. Those dishes do exist, but they are different and not unique to New Mexico. One you have traveled to the Land of Enchantment, you will know how it tastes and why it’s spelled differently, not wrong.
I have made this recipe twice. Simple recipe with great flavor. 😋
Love this show 💖💖💖
Love Elle!
4 Oz New Mexico Chilis – Remove seeds and steep in 4 cups boiling water x 30 Minutes
4 Pork Butt, cut into 1 inch pieces
1 Tablespoons Salt, add to pork and mix in then cover and put in fridge for at least 1 hour
Sauce:
Chilis into blender then add
2 Tablespoons Honey
2 Tablespoons White Vinegar
5 Cloves Garlic
2 Teaspoons Mexican Oregano
2 Teaspoons Cumin
.5 Teaspoon Cayenne pepper (to taste)
1 Teaspoon Ground Cloves
1 Teaspoon Kosher Salt
Blend everything above into a paste and then add 1 cup of the chili water, add .25 more as needed and blend on high for one minute.
Put the pork into a dutch oven and then cover with the sauce, stir well and bring to a boil on stove top.
Bake in oven at 325 for 2.5 hours.
Remove and let rest for a few minutes, scrape down inside of the dutch oven (fond) and mix together, serve with lime wedges and tortillas or on bread or over rice… Whatever sounds good to you!
This is not authentic New Mexico Carne Adobada. Adobada means to marinate. Its made with Chile Caribe and pork steak or pork chops and is marinated overnight and then baked. No honey or vinegar Y'all made chile colorado.
What’s the difference between this and Chili Colorado?
I always get this feeling that a lot of food Elle cooks on this show is food she eats all the time especially Asians dishes.
BY THE WAY IT'S CALLED "CARNE ADOBADA" WITH A B NOT A V