On Day 1 you make the red chile (allow at least 1 hour) and marinate the meat by sitting it in the refrigerator overnight or longer.
On Day 2 you braise the red chile smothered pork for 3 - 4 hours. It's a long process, but worth it!
"*" See Kitchen Notes for more information or links to special ingredients.
If you want a really smooth sauce, you can press the red chile through a strainer or colander to remove bits of unprocessed chile or seeds. Use a rubber spatula to move the chile around and press through.
Transfer the pork pieces to the Dutch oven and pour enough red chile over the meat to coat the meat when stirred. (See Kitchen Notes for Amount of red chile. Any extra red chile can be used to "smother" the carne adovada after serving.)
Pork Shoulder (pork butt) Size – For this recipe I usually start with an 8 pound, bone-in, pork shoulder. Once I remove the bone and much of the fat, I end up with about 5 pounds of meat. Therefore, if you just want to start with a 5-6 pound boneless shoulder that would save the time of cut away the bone. I use the bone to make a pork stock. You could also use a 3-4 pound boneless shoulder. This would yield a smaller batch, but it would also only take about 2 hours of cook time. Just be sure to reduce the amount of red chile.
Cutting up the pork – I personally am not fond of biting into a big piece of fat with I eat carne adovada; therefore, we trim the larger pieces of fat off of the cut pieces of meat. However, we don’t get too carried away because we want to leave some of the fat for flavoring.
As mentioned, we usually cut the meat into about 2 inch chunks. This yields larger pieces that can be pulled apart with a fork once cooked. Smaller pieces (1 inch cubes) yield bite size pieces that won’t need to be “pulled”.
Chile Pods and chile powder – If your pods are hot, then use mild to medium chile powder. This helps bring down the heat of really hot chile pods and adds a little depth to the flavor of the chile. If your chile pods are mild to medium, then use hot chile powder for a spicier chile. When I’m using a VERY hot chile, I’ll reduce the number of pods to 20 pods, then add 2 tablespoons of powder.
Honey – Honey kills the burn. Therefore, honey is a great ingredient to help reduce a little of the heat from the chile as well as bitterness. However, be careful and don’t add too much. More than 2 teaspoons can make your red chile too sweet.
Amount of red chile sauce – The amount of red chile made in this recipe is plenty for 5- 7 pounds of meat, but is too much for any less than that. A rough estimate for how much red chile you need is ½ cup of red chile for 1 pound of meat. You can always add more for a saucier carne adovada. You just want to make sure that you use enough chile to fully coat the pieces of pork.
Oven Temperature – I have found it best to braise carne adovada at a low temperature of 300°F. However, if you don’t have to time to braise for 3 – 4 hours, you can increase the temperature to 350°F and cook for 1 to 1.5 hours. If you choose to cook at a higher temperature, just cut the pieces of meat smaller, about 1″ cubes.
The amount of liquid in the cooked meat – Some people may want a stew like carne adovada with quite a bit of sauce, while others, like it a little saucy, but not soupy. If you want a more stew like carne, then wait and uncover the Dutch oven 2.5 hours into cooking. However, if you want the chile thicker and more saucy, then uncover after 2 hours of cooking. If you want it even less sauce, then you can use a slotted spoon to scoop out the meat, throw it into a skillet and cook off even more of the sauce before serving. Just don’t cook off too much. You’ll need some sauce for the flour tortilla. 🙂 I actually love having extra sauce for making carne adovada enchiladas with the leftovers.
Recipe author: MJ of MJ's Kitchen