New Mexico Carne Adovada isn't just named for the state; it's one of the signature dishes from the beating heart of Tex-Mex cuisine. The pork is cooked low and slow for maximum tenderness and marinated in an ultra-savory, Southwestern-seasoned gravy that you'll want to eat with a spoon. New Mexico Carne Adovada has the right balance of sweetness and spiciness to highlight the natural flavors of the pork, so you'll be diving into this dish over and over again.
IngredientsFor the pork: • 2 1/2 pounds pork loin roast, cubed • salt, to taste • pepper to taste • 3 tablespoons olive oil For the gravy: • 3 tablespoons butter • 1 large onion, chopped • 2 cloves garlic, chopped • 3 tablespoons flour • 2 tablespoons chili powder • 2 1/2 cups chicken broth • 1 teaspoon cumin • 1/2 teaspoon ground coriander, dried • 1 teaspoon oregano, preferably Mexican oregano • 1 tablespoon molasses • 2 tablespoons cider vinegar
Season the pork with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat on the stove-top.
When the oil is shimmering, add the pork pieces and brown on two sides. Cook the pork in a single layer, working in batches if necessary.
Transfer the pork to a plate.
Heat a dutch oven or a large pot over medium heat on the stove-top.
Add the butter to the dutch oven. Once the butter has melted and the bubbling has significantly slowed down, add the onions.
Cook the onions, stirring often, until they start to soften, about 5 minutes.
Add the garlic and sauté until it becomes fragrant, for about 1 minute.
Add the flour and cook while stirring, until the raw flour smell dissipates and a paste begins to form, for about 2 minutes.
Add the chili powder.
Slowly add in the chicken broth, mixing constantly until it starts to thicken.
Add in the cumin, coriander, and oregano, cooking until the flavors are well blended, about 1 minute.
Remove the pot from the heat and add in the browned pork, stirring to combine.
Let the pork marinate in the sauce for at least 2 hours or up to overnight.
Preheat the oven to 350 degrees F.
Cook until the pork is tender, about 2-2 1/2 hours.
Remove the pork from the oven.
Stir in the molasses and vinegar and let it steep into the mixture for about 15 minutes.