← Back to Search Results American, Mexican, Southwestern
carne-adobo-pork-with-red-chile-sauce

Photo by: Joseph DeLeo
Comments: 1
 

Recipe

This is one of the best, if not the very best-tasting, pork creations from northern New Mexico. Traceable back to conquistador days, this dish has somehow never gained favor outside of New Mexico. I think it is because crushed caribe chiles are hard to find outside the area. I always make a full five pound recipe because I like to have lots available for burritos, tacos, and enchiladas, or to serve over rice, beans, or eggs.

Yield : Makes 10 to 12 servings

Ingredients

  • ½ cup crushed caribe chile
  • ¼ cup ground mild chile
  • ¼ cup ground hot chile
  • 3 garlic cloves, crushed
  • 2 tablespoons ground cumin
  • 2 teaspoons dried leaf Mexican oregano
  • 2 teaspoons salt
  • 4 cups water
  • 5½ pounds bone-in shoulder or loin pork chops, cut ½ inch thick (trimmed so as to keep a narrow layer of fat around the edges)

Directions

Process all the ingredients except pork chops in a blender or food processor. Pour into a large flat-bottomed glass baking dish. Dip each pork chop into the marinade and lay to one side of the baking dish as you coat the rest. Let marinate 30 minutes at room temperature, periodically spooning chile mixture over the top and turning chops over. Then cover with plastic wrap and refrigerate overnight. (The pork can be frozen for up to 3 months at this point.)

In the morning, stir and coat each pork chop with chile sauce. Stir and coat again. Preheat oven to 325°F (165°C). Cover pan with lid or foil; bake chops, covered for the first 45 minutes. Remove cover and bake 1 to 1½ hours longer, spooning the sauce over chops every 30 minutes. Let cool.

Using a sharp knife, remove bones and pull meat apart with your fingers to shred the pork. Place shredded meat back in the baking dish. Bake 30 minutes to allow the sauce to cook into meat. When done, the meat should be a bright rosy red color and very tender.


© 1994 Jane Butel

Note from Cookstr's Editors

Nutritional information is based on 12 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

383kcal (19%)
38mg (4%)
2mg (4%)
45mcg RAE (1%)
552mg
35mg
27g
1g
111mg (37%)
10g (49%)
28g (44%)
1g
3g
494mg (21%)
3mg (14%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • Fredmurr

    07.10.13 Flag comment

    caribe chile is the red new mexico chile that can be found online

 

Explore Cookbooks on Cookstr

hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
desserts-4-today Desserts 4 Today
by Abby Dodge
flavor Flavor
by Rocco DiSpirito
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
lucid-food Lucid Food
by Louisa Shafia
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
spice Spice
by Ana Sortun
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?