New Mexico Carne Adovada Recipe
Ingredients:
- 2lbs Pork shoulder/butt or Beef (Flank Steak), cubed
- 1 Jar Sun-Dried Red Chile Sauce
- 1 Tbsp Posole Seasoning
- 1 Tsp Adobo Seasoning
- 2 Tbsp Fresh Chile Co. Honey (Mesquite and Wildflower Honey)
- 1 Tbsp Apple Cider Vinegar
- 2 Tbsp Orange Juice Concentrate (frozen OJ thawed)
- ½ Cup Water
Taco Toppings:
- Corn or Flour tortillas
- Queso Fresco
- Cilantro, chopped
- Red Onion, sliced thinly
- Limes, sliced
Directions:
- Heat deep skillet (or pot) to medium-high heat and add oil
- Season pork with Posole Seasoning and Adobo seasoning, add to skillet and cook until browned on all sides.
- Wisk together Sun-Dried Red Chile Sauce, Honey, Orange Juice, Apple Cider Vinegar, and ½ cup water, and add to the skillet/pot and bring to a boil.
- Reduce heat to medium-low and cook, stirring occasionally, until liquid is thickened and pork is tender, about 1 1/2 hours.
Serve with warm tortillas, crumbled queso fresco, red onions, and cilantro.
2 comments
Do you have the Adobo seasoning ? I don’t see it
This recipe looks absolutely amazing! My mom broke my full jar of Abuela’s Traditional Red sauce (Medium) the other day and cut her leg really bad. Talk about a scare (Full jar of bright red, red chili sauce and a bleeding ankle) all over the kitchen. Poor mom, she is better now, but we need some more sauce! Will be ordering some more of Abuelas in all heat (mild, medium AND hot). Thanks guys and gals! Great products.