New Mexican Red Pork Chili Recipes

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NEW MEXICAN RED PORK CHILI CARNE ADOVADA



new mexican red pork chili carne adovada image

Carne adovada or New Mexican pork red pork chili is absolutely loaded with pork and chili flavour.

Provided by romain | glebekitchen

Categories     Main

Time 3h30m

Number Of Ingredients 9

4 lbs pork stew ( - e.g. pork shoulder or riblets, cut into fairly large (one inch plus) chunks)
1 large white onion
4 cloves garlic
3/4 cup New Mexican red chili powder
2 tsp cumin powder
1 tsp mexican oregano ((optional))
4 cups chicken stock
3 Tbsp rendered pork lard (or vegetable oil)
salt to taste ( - start with one tsp and go from there)

Steps:

  • Pre-heat your oven to 350F.
  • Slice the onion into 3/4 inch slices.
  • Peel the garlic.
  • Place the onion and garlic in a dry comal or cast iron frying pan and cook until the garlic and onion brown. Watch the garlic closely.
  • Coarsely chop the onion and combine it with the chili powder, cumin, mexican oregano if using and 2 1/2 cups chicken stock in a blender. Puree completely. Set aside.
  • In a high sided pot large enough hold all the pork melt two Tbsp of lard or vegetable oil and brown the meat in batches. Brown it thoroughly. Take the time. It's worth it.
  • Remove meat from the pan and add a third Tbsp of lard or oil. Transfer the chili mixture to the pan and fry, stirring constantly for 5-7 minutes. The mix will bump so don't wear nice clothes when you make this.
  • When the oil starts to separate (or after 7 minutes) return the pork to the pot and add enough chicken stock to cover the pork - about another 1 1/2 cups. Stir thoroughly.
  • Add a tsp of salt and bring to a simmer on the stove.
  • Cover and place the preheated oven.
  • Start testing for tenderness after the first hour. It will likely take around 90 minutes but results vary. You are done when the pork is tender.
  • Adjust salt.
  • Serve with pinto beans, tortillas and garnishes of your choice.

Nutrition Facts : ServingSize 8 servings, Calories 344 kcal, Carbohydrate 15 g, Protein 33 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 93 mg, Sodium 506 mg, Fiber 8 g, Sugar 3 g

CARNE ADOVADA: NEW MEXICO RED CHILE PORK STEW



Carne Adovada: New Mexico Red Chile Pork Stew image

Learn how to make carne adovada, a spicy, wonderfully flavorful pork and red chile stew popular in New Mexico.

Provided by Molly Watson

Categories     Lunch     Entree     Dinner     Breakfast

Time 3h4m

Yield 6

Number Of Ingredients 9

1 tablespoon vegetable oil
3 pounds pork butt or pork shoulder , well-trimmed of fat and cut into 1-inch pieces
2 onions , chopped
6 cloves garlic , chopped
1 teaspoon fine sea salt
1 tablespoon flour, or masa harina
1/2 teaspoon freshly ground pepper
1 cup/8 ounces ground dried New Mexican red chile powder
5 to 6 cups water, divided

Steps:

  • Preheat oven to 350 F.
  • Cook the pork, undisturbed, until each piece is browned well on one side, about 3 minutes.

Nutrition Facts : Calories 714 kcal, Carbohydrate 16 g, Cholesterol 195 mg, Fiber 8 g, Protein 56 g, SaturatedFat 17 g, Sodium 1131 mg, Sugar 3 g, Fat 48 g, ServingSize About 6 servings, UnsaturatedFat 0 g

NEW MEXICAN RED PORK CHILI



New Mexican Red Pork Chili image

Make and share this New Mexican Red Pork Chili recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 11h30m

Yield 8 serving(s)

Number Of Ingredients 19

2 onions, minced
1/4 cup chili powder
2 tablespoons vegetable oil
6 garlic cloves, minced
2 tablespoons tomato paste
1 tablespoon minced fresh oregano (or 1 t. dried)
2 cups low sodium chicken broth
1/2 cup brewed coffee
1/4 cup minute tapioca
1 tablespoon minced canned chipotle chile in adobo
1 tablespoon brown sugar
2 bay leaves
1 (4 lb) boneless pork butt, trimmed and cut into 1 1/2-inch chunks
salt
pepper
1/2 cup raisins
1/4 cup minced fresh cilantro
1 teaspoon grated lime zest
1 tablespoon fresh lime juice

Steps:

  • Microwave onions, chili powder, oil, garlic, tomato paste, and oregano in a bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.
  • Stir broth, coffee, tapioca, chipotles, sugar, and bay leaves into slow cooker.
  • Season pork with salt and pepper and nestle into slow cooker.
  • Cover and cook until pork is tender, 9-11 hours on LOW or 5-7 hours on HIGH.
  • Let chili settle for 5 minutes, then remove fat from surface using large spoon.
  • Discard bay leaves.
  • Stir in raisins and let sit until heated through, about 10 minutes.
  • Stir in cilantro, lime zest, and lime juice.
  • Season with salt, pepper, additional brown sugar, lime juice to taste and serve.

Nutrition Facts : Calories 631.3, Fat 40, SaturatedFat 13, Cholesterol 149.7, Sodium 289.4, Carbohydrate 22.1, Fiber 2.5, Sugar 13.4, Protein 45.2

PORK CHILE VERDE WITH RED CHILE SALSA



Pork Chile Verde with Red Chile Salsa image

Home turf: New Mexico Local flavor: Southwestern-style chili is all about the chiles (with an "e"), as in this pillar of regional cooking, chile verde. The chiles are green and mild (New Mexico's famous hatch chiles are perfect), and the meat is pork. Tangy tomatillos balance the chiles and coat the slow-cooked pork. To up the regional cred, serve it "Christmas" style-with a combo of green and red chiles. Make it a meal: Serve with warm corn tortillas, avocado and spinach salad with honey-lime vinaigrette, and a dark beer like Negra Modelo (Mexico, $8 per six-pack). If you can find it, use dried Mexican oregano in this recipe. It has a smoky flavor that dried Mediterranean oregano doesn't have. Look for it at Latin markets.

Provided by Jeanne Kelley

Categories     Soup/Stew     Pork     Potato     Super Bowl     Dinner     Winter     Family Reunion     Tomatillo     Potluck     Chile Pepper     Bon Appétit     One-Pot Meal     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 15

3 cups (or more) chicken broth, divided
1 pound tomatillos, husked, rinsed, cut into 1/2-inch wedges, divided
1 bunch green onions, coarsely chopped
1 1/2 cups (packed) fresh cilantro with tender stems
Olive oil
6 garlic cloves, peeled
1 4- to 4 1/2-pound pork shoulder (Boston butt), trimmed, cut into 1 1/2-inch cubes
1 large onion, chopped (about 2 cups)
1 tablespoon cumin seeds
3/4 cup diced roasted peeled seeded mild green chiles (such as Hatch or Anaheim)
2 teaspoons dried oregano (preferably Mexican)
1 pound yukon gold potatoes, peeled, cut into 3/4-inch cubes chopped
Fresh cilantro
Red chile salsa
Ingredient info: Look for tomatillos (green, tomato-like fruits with papery husks) at supermarkets and Latin markets.

Steps:

  • Puree 2 cups chicken broth, 1/4 of tomatillos, green onions, cilantro with stems, and garlic in blender. Set salsa verde aside.
  • Brush heavy large pot with oil; heat over medium-high heat. Sprinkle pork with salt and pepper. Working in batches, add pork to pot; cook until browned, turning occasionally, about 4 minutes per batch. Using slotted spoon, transfer pork to bowl. Pour off all but 1 tablespoon fat from pot (add oil if needed). Add onion to pot; sauté until soft, about 5 minutes. Sprinkle cumin seeds over; cook until onion is golden and cumin is toasted, about 2 minutes. Add remaining tomatillos; cook until tender and browned in spots, stirring occasionally and reducing heat to medium if browning too quickly, about 8 minutes. Return pork and any juices to pot. Add 2 cups reserved salsa verde, 1 cup broth, chiles, and oregano. Cover; simmer over medium-low heat until pork is tender, about 2 hours. DO AHEAD: Can be made 3 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Bring to simmer before continuing.
  • Add potatoes to pork. Simmer until potatoes are tender, about 30 minutes. Stir in remaining salsa verde; bring to simmer. Thin with additional broth, if desired. Season with salt and pepper.
  • Divide chile verde among bowls. Top with cilantro and dollop of red chile salsa.

PORK AND NEW MEXICAN CHILE SAUCE



Pork and New Mexican Chile Sauce image

Categories     Blender     Garlic     Pork     Bake     Roast     Hot Pepper     Gourmet

Yield Makes 6 main-course servings

Number Of Ingredients 7

2 pounds boneless pork shoulder, cut into 1-inch cubes
3 ounces dried mild red New Mexican chile pods (10 to 12)
4 garlic cloves
1 tablespoon garlic powder
3 cups water
1 1/2 teaspoons salt
Accompaniments: refried beans and cooked white rice

Steps:

  • Preheat oven to 375°F.
  • Roast pork in a 2 1/2- to 3-quart shallow baking dish, uncovered, in middle of oven, stirring occasionally, 30 minutes.
  • While pork is roasting, soak chiles in a bowl in just enough boiling-hot water to cover until softened, about 20 minutes. Drain chiles, discarding soaking water and stems.
  • Purée chiles, garlic cloves, garlic powder, 3 cups water, and salt in a blender until smooth. Stir sauce into pork and bake, uncovered, stirring occasionally, until pork is tender, about 45 minutes.

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  • In a medium microwave-safe bowl, combine onions, chili powder, garlic, oil, tomato paste, flour, salt, oregano, and chipotle. Microwave, stirring occasionally, until onions are softened, 4 to 5 minutes. Alternatively, you can combine the ingredients in a medium saucepan over medium-low heat, and cook gently until the onion softens. Transfer to the slow cooker.
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