NM Red Chile Carne Adovada

Estimated Time to Make:

Preparation Time: 20 minutes (plus marinating time)

Cooking Time: 45 minutes (crockpot)

Serves: 6

Ingredients:

• 2 lbs pork shoulder, cut into 1-inch cubes

• 2 cups Santa Fe Ole Red Chile Sauce

• 1 large onion, finely chopped

• 4 cloves garlic, minced

• 1 cup chicken broth

• 1 tbsp. dried oregano

• 1 tsp. ground cumin

• 1 tsp. salt

• 1/2 tsp. black pepper

• 2 tbsp. olive oil

Instructions:

1. Marinate the Pork:

In a large bowl, combine the pork cubes, Santa Fe Ole Red Chile Sauce, oregano, cumin, salt, and black pepper.

Mix well to ensure the pork is evenly coated.

Cover and marinate in the refrigerator for at least 4 hours, preferably overnight for the best flavor.

2. Sear the Pork:

In a large skillet, heat the olive oil over medium-high heat.

Add the marinated pork in batches and sear on all sides until browned, about 5 minutes per batch.

Transfer the seared pork to the crockpot.

3. Prepare the Crockpot:

In the same skillet, add a little more olive oil if needed.

Sauté the chopped onion and minced garlic until the onion is translucent and fragrant, about 5 minutes.

Transfer the sautéed onion and garlic to the crockpot.

4. Combine Ingredients:

Add the remaining Santa Fe Ole Red Chile Sauce and chicken broth to the crockpot.

Mix everything well to combine.

5. Cook:

Cover and cook on high for 45 minutes, or until the pork is tender and the sauce has thickened.

6. Serve:

Serve the carne adovada hot with warm tortillas, rice, or beans.

Garnish with fresh cilantro and lime wedges if desired.

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