Carne Adovada Oven Baked: Authentic Recipe and Easy Instructions

Carne Adovada Oven Baked: Prepare to embark on a culinary journey to the heart of New Mexico with this incredibly flavorful and surprisingly simple recipe! Forget complicated techniques and hours of simmering on the stovetop. We’re bringing the authentic taste of Carne Adovada to your kitchen with an easy oven-baked method that delivers tender, melt-in-your-mouth pork bathed in a rich, red chile sauce.

Carne Adovada, meaning “marinated meat,” is a cornerstone of New Mexican cuisine, deeply rooted in the state’s history and culture. Passed down through generations, this dish reflects the blending of Spanish and Native American culinary traditions. The star of the show is, without a doubt, the red chile sauce, traditionally made from dried New Mexican chiles, which imparts a unique earthy, fruity, and subtly spicy flavor profile.

What makes Carne Adovada Oven Baked so beloved? It’s the perfect combination of tender, slow-cooked pork and that unforgettable red chile sauce. The oven method allows the flavors to meld beautifully, creating a depth of flavor that’s simply irresistible. Plus, it’s incredibly convenient! Simply prepare the ingredients, pop it in the oven, and let the magic happen. Whether you’re craving a taste of New Mexico or simply looking for a delicious and satisfying meal, this recipe is sure to become a new favorite.

this Recipe

Ingredients:

• 5 lbs pork shoulder, cut into 1-inch cubes
• 4 dried ancho chiles, stemmed and seeded
• 4 dried guajillo chiles, stemmed and seeded
• 2 dried pasilla chiles, stemmed and seeded
• 1 large onion, roughly chopped
• 6 cloves garlic, minced
• 2 tablespoons dried oregano, preferably Mexican oregano
• 1 tablespoon ground cumin
• 1 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground black pepper
• 1/4 cup apple cider vinegar
• 2 tablespoons olive oil
• 2 teaspoons salt, or to taste
• 1 cup chicken broth (or water)
• Optional: 1-2 tablespoons New Mexico chile powder (for extra heat)
• Optional: 1 bay leaf

Preparing the Chile Sauce:

Okay, let’s get started with the heart of this dish – the incredible chile sauce! This is where the magic happens, so pay close attention. Don’t be intimidated by the dried chiles; they’re easier to work with than you might think!

1. Rehydrate the Chiles: This is crucial for getting the best flavor and texture. Place the ancho, guajillo, and pasilla chiles in a large bowl. Pour boiling water over them until they are completely submerged. Weigh them down with a plate or bowl to keep them submerged. Let them soak for at least 30 minutes, or even better, an hour. You want them to be nice and soft.
2. Blend the Sauce: Once the chiles are rehydrated, drain them, reserving about 1 cup of the soaking liquid. Place the chiles in a blender along with the onion, garlic, oregano, cumin, cloves, cinnamon, black pepper, apple cider vinegar, and salt. Add about 1/2 cup of the reserved soaking liquid to start. Blend until smooth. If the sauce is too thick, add more of the reserved soaking liquid, a little at a time, until you reach a smooth, pourable consistency. Be careful not to add too much liquid, or the sauce will be too thin.
3. Taste and Adjust: Now, taste the sauce! This is your chance to customize it to your liking. If you want more heat, add the optional New Mexico chile powder, starting with 1 tablespoon and adding more to taste. If it needs more salt, add a pinch at a time until it’s perfect. Remember, you can always add more, but you can’t take it away!
4. Strain the Sauce (Optional but Recommended): For a super smooth sauce, strain it through a fine-mesh sieve into a bowl. This will remove any seeds or skins that didn’t fully blend. It’s an extra step, but it really makes a difference in the final texture.

Marinating the Pork:

Now that we have our amazing chile sauce, it’s time to get the pork involved. Marinating is key to tenderizing the meat and infusing it with all that delicious flavor.

1. Combine Pork and Sauce: In a large bowl or resealable plastic bag, combine the pork cubes and the chile sauce. Make sure the pork is completely coated in the sauce.
2. Marinate: Cover the bowl or seal the bag and refrigerate for at least 4 hours, or preferably overnight. The longer it marinates, the more flavorful and tender the pork will be. I usually aim for at least 8 hours, but even 4 hours will make a difference.

Oven Baking the Carne Adovada:

We’re almost there! Now it’s time to slow-cook the pork in the oven until it’s fall-apart tender. This low and slow cooking method is what makes this dish so incredibly delicious.

1. Preheat Oven: Preheat your oven to 325°F (160°C).
2. Sear the Pork (Optional but Recommended): While not strictly necessary, searing the pork before baking adds another layer of flavor. Heat the olive oil in a large, oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, sear the pork cubes on all sides until browned. Don’t overcrowd the pot, or the pork will steam instead of sear. Remove the seared pork from the pot and set aside.
3. Deglaze the Pot (If Searing): If you seared the pork, there will be some browned bits stuck to the bottom of the pot. This is where all the flavor is! Pour in the chicken broth (or water) and scrape the bottom of the pot with a wooden spoon to loosen those browned bits. This is called deglazing, and it adds a ton of flavor to the sauce.
4. Combine and Bake: Return the seared pork to the pot. If you didn’t sear the pork, simply transfer the marinated pork to the Dutch oven. Add the bay leaf (if using). Bring the mixture to a simmer on the stovetop.
5. Cover and Bake: Cover the Dutch oven tightly with a lid and transfer it to the preheated oven. Bake for 3-4 hours, or until the pork is incredibly tender and easily shreds with a fork. Check the pork after 2 hours and add more chicken broth or water if the sauce is getting too thick. You want the pork to be simmering in the sauce, not drying out.
6. Shred the Pork: Once the pork is cooked through, remove the Dutch oven from the oven. Let it rest for about 15 minutes before shredding the pork with two forks.
7. Simmer and Thicken (If Necessary): If the sauce is too thin after shredding the pork, you can simmer it on the stovetop over medium heat, uncovered, for about 15-20 minutes, or until it thickens to your desired consistency. Stir occasionally to prevent sticking.

Serving Suggestions:

Now that your Carne Adovada is ready, it’s time to enjoy the fruits of your labor! Here are a few serving suggestions:

• Tacos: Serve the Carne Adovada in warm corn or flour tortillas with your favorite toppings, such as chopped onions, cilantro, salsa, and sour cream.
• Burritos: Wrap the Carne Adovada in a large flour tortilla with rice, beans, cheese, and your favorite toppings.
• Enchiladas: Fill corn tortillas with the Carne Adovada, roll them up, and cover them with enchilada sauce and cheese. Bake until bubbly and golden brown.
• Over Rice: Serve the Carne Adovada over a bed of fluffy rice.
• As a Stew: Enjoy the Carne Adovada as a hearty stew with a side of warm tortillas.

No matter how you choose to serve it, I hope you enjoy this delicious and authentic Carne Adovada! It’s a labor of love, but the results are well worth the effort. Enjoy!

Conclusion:

And there you have it! This oven-baked Carne Adovada recipe is truly a must-try, and I’m not just saying that. The depth of flavor you achieve from the slow baking process is simply unparalleled. Forget standing over a hot stove – this method allows the pork to become incredibly tender and infused with the rich, smoky, and slightly spicy adobo sauce. It’s a hands-off approach that delivers restaurant-quality results right in your own kitchen.

Why is it a must-try? Because it’s accessible, even for beginner cooks. The ingredients are readily available, and the steps are straightforward. Plus, the oven does most of the work! You get all the authentic flavors of traditional Carne Adovada without the fuss. It’s a comforting, satisfying meal that’s perfect for a weeknight dinner or a special weekend gathering.

But the best part? The versatility! While this recipe is fantastic as is, there are so many ways to enjoy it. Serve it traditionally with warm tortillas, pinto beans, and Spanish rice for a complete and satisfying New Mexican feast. Or, get creative! Spoon it over cheesy polenta for a creamy and comforting twist. Use it as a filling for tacos or burritos, adding your favorite toppings like shredded lettuce, sour cream, and guacamole.

For a lighter option, serve the Carne Adovada over a bed of quinoa or cauliflower rice. You can even shred the pork and toss it into a vibrant salad with a lime vinaigrette. The possibilities are endless!

Looking for variations? Try adding a touch of sweetness to the adobo sauce with a tablespoon of honey or maple syrup. For extra heat, increase the amount of chili powder or add a pinch of cayenne pepper. If you prefer a milder flavor, use a blend of mild and medium chili powders. You can also experiment with different types of pork, such as pork shoulder or country-style ribs. Just be sure to adjust the cooking time accordingly.

Don’t be afraid to experiment and make this recipe your own! That’s the beauty of cooking – it’s all about creating something delicious that you and your loved ones will enjoy.

I truly believe that this oven-baked Carne Adovada will become a staple in your recipe repertoire. It’s a crowd-pleaser that’s easy to make and bursting with flavor. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience the magic of authentic New Mexican cuisine.

I’m so excited for you to try this recipe! And I’d love to hear about your experience. Did you make any variations? What did you serve it with? Share your photos and comments below! Let’s create a community of Carne Adovada lovers and inspire each other with our culinary creations. Happy cooking! I can’t wait to see what you come up with! Let me know if you have any questions, I’m always happy to help.