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Carne Adovada Monday, April 09, 2018, 08:43 PM


Carne Adovada

Originally made 2018-03-12 and moved here


I based it on Rancho De Chimayo's but kind of did my own thing.



  1. Trim chile pods and remove seeds. Cover with water and simmer for 10-15 min
  2. Saute the garlic and onion in the butter until fragrant. Remove from heat
  3. Reserve 1 cup water from chiles and drain. Working in two batches, puree all ingredients but the pork. Make sure it is extra smooth!
  4. simmer for 20-30 min. Cover or uncover based on desired thickness (it should be thick enough already)
  5. Allow to cool, add pork and marinate for at least a few hours or even longer
  6. Braise in the oven at 300°F for 3.5+ or so hours. Uncover and let it keep going it not thick enough

Note: If weighing after cutting the stems, aim for about 6 oz