4 Oz New Mexico Chilis - Remove seeds and steep in 4 cups boiling water x 30 Minutes 4 Pork Butt, cut into 1 inch pieces 1 Tablespoons Salt, add to pork and mix in then cover and put in fridge for at least 1 hour Sauce: Chilis into blender then add 2 Tablespoons Honey 2 Tablespoons White Vinegar 5 Cloves Garlic 2 Teaspoons Mexican Oregano 2 Teaspoons Cumin .5 Teaspoon Cayenne pepper (to taste) 1 Teaspoon Ground Cloves 1 Teaspoon Kosher Salt Blend everything above into a paste and then add 1 cup of the chili water, add .25 more as needed and blend on high for one minute. Put the pork into a dutch oven and then cover with the sauce, stir well and bring to a boil on stove top. Bake in oven at 325 for 2.5 hours. Remove and let rest for a few minutes, scrape down inside of the dutch oven (fond) and mix together, serve with lime wedges and tortillas or on bread or over rice… Whatever sounds good to you!
A small correction needs to made to your recipe notes. The corrected amount of cloves is 1/8 tsp. 1 tsp is way too much. While still tasty, the clove taste is too strong.
@@engineerat8 My thoughts exactly, good catch. I was making this dish and hesitated on the amount of ground cloves, did a quick search and dropped the amount down to 1/8th teaspoon. If you listen carefully and observe her putting in the ground cloves, you can just barely hear 1/8th teaspoon and see just how little gets tossed in. Her eighth sounds like "a".
I lived in NM for a few years and the chilies come in mild, medium, and hot...so regardless of what Julia said, you can get New Mexican chilies that hurt, my father in law grew some that were so hot they burned your skin if you didn't wear gloves
Just a correction, you don't need cayenne if you get Chimayo, NM Hot Chile. If you get a mild hatch chile then you don't have as much heat. NM chile comes in many different spicy levels. #NMTRUE
Does anybody put their chili through a strainer after it comes out of the blender. I think about why you would do that keeps a small particles from going in your chili. And not burning when it comes out your stool💩💩 your digestive system breakdown the skin
The recipe we use in New Mexico is almost identical. I've never heard of anyone using honey. But if you are eating Carne Adovada it is fantastic with another New Mexican treat Sopillias! They are served as a side with the Carne Adovada or as a desert served with honey. DELICIOUS! This is my favorite Red Chile dis from New Mexico. HEY!....... Don't forget Green Chile too. Chile doesn't have to be "Spicy" to be enjoyed, I do recommend a medium to médium hot for the best Chile experience! Growing up in New Mexico, we eat Red or Green Chile with every meal. It's the best!
This tastes really good. Agree with other commenters that you get very hot NM Chile. Costco in NM sells it by the 10 lb bag. We go through several in a year. I'll often take 3oz hot and 1oz mild to make it family friendly. It is traditional in NM to rub the pork in the sauce, cover and refrigerate for 24 hours before cooking it. Nice to let the flavor permeate the meat in advance. Either way, you won't be sorry you tried this.
This is a really great video, so please don't get mad, "butt" pork, that is ...: I lived in Sta. Teresa, NM for more than half of a decade across the street from "Doña Josefina" from La Union, NM. In her eventual 90 years of life, she hadn't ever even gone into neighbouring El Paso, TX much less anywhere else in the world. She called this dish "Chile Colorado". It was passed on to her from her "Norteño" family. It is centuries old. Here's how I was taught: 0:43 - you may use "guajillo" as they are a bit spicier but are completely acceptable (and the original "Colorado") 0:55 - you might find it easier to soak them in a small pot of water that has already been heated to almost boiling and weighed down by a plate that fits. Removing the stems at that point by simply pulling them out of the pod will remove most of the seeds at the same time as they "cling" to the stem. 2:01 - she recommended "aldilla", which is the meat that extends just under the ribs. It is tenderer and juicier. Later renditions used beef (chuck or round), but pork is always preferred for flavour. 2:09 - absolutely NEVER remove ANY fat EVER in Mexican cookery. Even New Mexican cookery ... there is where all the flavour resides. 3:35 - "Rule of thumb": Use 5 grams (a little over 0.2 oz.) of salt per pound regardless of the crystalline structure. (That’s about 1% by weight) 3:43 - no need to "fridge" it. 4:12 - no honey; use sugar, cider vinegar OK, no cayenne in the original, cumin came in with the Lebanese migration. 5:48 - Doña Josefina used a pressure cooker because the 220 F cooking temp will make the meat more tender than regular "atmospheric" cooking ever could (yes, even a "Crockpot" cannot do what a pressure cooker can). Do add the pork and the chiles and put it on high pressure (if you have an electronic one) for an hour. Done! Serve with rice and freshly-made corn tortillas (Norteños are fond of flour, which is perfectly OK) - hopefully not the "shelf-stable" (corn) tortillas as they are rubbery. 7:46 - the pressure cooker makes it even more so. 8:19 - Still one of the best and cheapest ways to make LOTS of food for your guests at the parties that accompany the Catholic Sacraments or XVañieras, etc. :D Really great video!
This is a completely separate dish than Chili Colorado.... This uses specifically one type of chile, while chili colorado uses several types of chiles.
Cool story bro. What you describe is Mexican food. This is a new Mexican dish. Mexican food is not new Mexican food. No pepper other than the New Mexico chile pepper is ever used in it.
But you are correct in saying that we never, ever, use cumin in our cooking. The basic authentic ingredients for this are salt, new mexico red chile, Garlic, onion, pork, And very rarely something sweet with maybe a little cinnamon. The other stuff they added to it is because they are cooking new Mexican food in Boston haha
Both Adobada and Adovada are correct spellings...but it is pronounced with a V, so many of us use that spelling. Either spelling means the same thing: marinated.
We made these tonight and they turned out so wonderful! I didn't have time for to put it in the oven for 2.5 hours, instead I put them in my pressure cooker on high for 50 minutes and let it natural release for 10 minutes. I then stirred in a bit of corn starch to thicken the sauce.
This is GREAT information!!! Thank you,. I am often a bit dismayed to see stew recipes that require cooking a single pot in a big oven for hours. It heats up my whole kitchen, and doesn't seem to be very efficient. It feels like an extravagance use of electricity. I invested in a pressure cooker for this very reason--that, and the time savings. Used on an induction stovetop, it's a big energy win over using the oven. The best part though, is I can make carnitas, beef bourguignon, goulash, and now this dish in less than half the time and a fraction of the power usage. The recipe requires some adjusting, though, and I am grateful that someone else has already done the work for me. Thank you again.
Back in the 1800 Mexico didn’t actually lose New Mexico during the American-Mexican war, NM just wouldn’t stop misspelling words, so to cut their losses, the President of Mexico sold NM to the US.
Here in Arizona as well. The base is Chile Colorado sauce and how you flavor it from there can go a bunch of directions. Some here take on a more Al Pastor route, others as presented here. Thank goodness for Las Palmas canned Chile Colorado when the dried chiles are not fresh. This is basically red chile con carne with pork instead of beef in this neck of the woods.
Everybody gets all twitterpated over HATCH chili. There are MANY New Mexican chili farmers that do an exceptional job growing chili. Don’t disrespect them. Hatch is not all there is.
I made this recipe back when I subscribed to Cook's Illustrated. Those NM chilis were supposed to be mild and fruity. I've been around the block, so I cut the amount of chilis in half, yet we were able to get the dish down only because we simply drowned it in sour cream. Never again. If I ate food like this full strength, it could put me in the hospital.
A. I am SO making this. B. I’m making 2 cups worth of cilantro rice to serve it on top of. C. I will spend the next 3-4 days making burritos with all the leftover pork and rice. D. This recipe legitimately can’t miss, so thank you America’s Test Kitchen you magnificent bastards you! 🙌🏻😍🙌🏻
I don't know what Red chilil you got but we have some hot red chili in New Mexico. And I can speak for myself my friends and my family none of us make chili the way you're making it
Made it, and I rate it “A keeper “. I used pork chops so I would have bones in there. I don’t like hot, so I skipped the Cayenne pepper. The spiciness of mine was just perfect for me. I do not have a good quality Dutch oven so I had to add an additional 2 cups of water due to evaporation.
Come to New Mexico, order the Carne Adovada, that’s how it’s spelled in New Mexico. If you say it’s spelled wrong, you are not in New Mexico. It’s not Chile Colorado, it’s not carne adobado. Those dishes do exist, but they are different and not unique to New Mexico. One you have traveled to the Land of Enchantment, you will know how it tastes and why it’s spelled differently, not wrong.
I just made this for dinner. OMG!! I could lick the pan clean. That sauce is amazing. The pork was super tender. There was on heat to speak off but then I like hot foods. I got the peppers on Amazon because I live in a one horse town with one grocery store. Have you tried this with chicken breast? I figure it would bee to dry. Thighs would be amazing.
After steeping the dried chilis, just pulse them up in a food processor and then run them through a motorized food mill/strainer. It produces a perfectly smooth chili puree with no seeds or skins.
Please check with famous restaurant in nm..rancho chimyo. Here you see many comments on their recipe for their famous carne adovada. Yup..with a v not a b. T
Both Adobada and Adovada are correct spellings...but it is pronounced with a V, so many of us use that spelling. Either spelling means the same thing: marinated.
How many New Mexicans out there waiting to hear about all the people who get lit up because they assume NM chiles come in one heat level? I buy some dried Hatch Lumbre chiles that are conservatively about 10K scoville and I will occasionally get a sleeper that's WAY hotter. About right for my family, but a darn site hotter than a jalapeno. You were warned. Either way, good to see NM chiles getting some screen time.
Native New Mexican here and yea you are right about the different levels of heat. I've had red and green chile that was so hot that I could barely tolerate it and im someone that likes spicy foods.
Ok Ladies, I’m gonna school you about NM Chile. The heat is determined by the size of the chile. The smaller the chile the hotter the chile. Also, removing the seeds is not absolutely necessary but you ladies removed the vein!!! That’s a no no. You get no heat from that! My mom made the the best carne adovada and I have never tasted anything like it. She would crack coriander with her rolling pin and put it in the blender with the chile, garlic and salt. That was it. (Marinated for 24 hours) Didn’t blend it to a fine consistency. She put the meat (with lots of fat) on to a large blue enamel roasting pan and let it slow bake for hours. It was a very Merry Christmas!!!
I'm going to fix this as soon as I stop salivating.....but first any estimates of # of servings for this recipe using the amounts of components specified???
I don't know where this recipe came from but no self respecting New Mexican would EVER make Red Chile with Cumin, Cayenne, Honey, Vinegar, Cloves or Lime.
I thought i was just trippin 😅. Spanish isn't my first language and im not really fluent im learning for my in law family, but when i saw this i was like seasoned meat?
It's basically the same idea, but in NM it's always made with pork and NM chilies. Chili Colorado can be made with beef or pork and uses a variety of Mexican chilies.
Looks good! Who ever made or warmed up store bought burned the, looks like they used an open flame. Good food burned tortillas. Someone's needs my granny making homemade tortillas!!
Adobada is the name from the Tijuana region. Every where else in Mexico it is called El Pastor. Also braise the pork before adding sauce. Adds flavor and texture!!!!
The blender breaks down the chile sauce more. If you use a food processor it would be really grainy. That's why she blended the chile's with no liquid first. Hopefully this helped.
Honey and vinegar? Oh girl. Well, at least it’s not as bad as Kenjis fish sauce and raisins. And as for the heat, those are just the leftovers we send to the gringos in the northeast. Real NM reds have plenty of heat.
This is not authentic carne adovada. New mexico chile comes in mild, medium, hot, extra hot, and xx hot. Plus leave the seeds. And triple the amount of papers. Xx hot peppers are small.
Its adobada.. And original recipe dont have honey try this way.. That sauce its fantastic whith chicken or beef.. to add favor use a big bone the middle its so healthy and delicious
"Too" is tricky. Here, it could sound like it's "not too spicy if you don't want any spice." If jalapeños are my lowest level spice preference, then the New Mexico chili isn't spicy enough.
I can't believe how many people are on here to say that's it's spelled wrong. Please go look it up exactly as it's spelled and you will see many recipes, videos and articles showing this exact spelling. It's the New Mexican way.
You can’t try substituting with California chiles. They have less heat. But honestly New Mexico dry Chile aren’t that spicy. If you can handle flamin hot Cheetos you can handle New Mexico chiles.
No browning of the pork in the Dutch oven to develop fond before adding chile sauce? Seems like that would add another layer of flavor. Maybe a reason not to in this particular dish.?
Every time I prepare dehydrated chiles this way, the skin from the chiles doesn't blend all the way and I end up sifting it. What am I doing wrong? I usually use Gujillo peppers.
It is standard procedure in Mexican cooking to strain sauces made from dried chiles so you won't be picking little bits of the skin out of your teeth. It is very curious that they don't do that here and I have been wondering if it is because New Mexico chiles are different or if they just don't care.
Many New Mexicans grind their dried chiles (after removing most of the seeds) to a fine powder and then use that to make sauces without having to strain out the stubborn peel that doesn't break all the way down. My Mom never threw away that tough part though...she would strain it out and process it again with a bit more water, strain it again and any left over bits she would dry and use to sprinkle on eggs, etc.. Incidentally, chile ground without other spices is called chile molido (ground) NOT chili powder (which has other spices added to it). Buen provecho!
I like the chili flavor but I can't tolerate a lot of heat so this is good for me. What other chili's provide flavor without burning my mouth so much? I can use small amounts of jalapeno if it rather mild. Serrano is a no no. Most dry chili is okay because I grind them to a powder then measure put what I can use. Which are hotter Mexican chili or asian chili? Thanks
I also cannot tolerate a lot of heat. I skipped the cayenne and it was good for me. I saw another comment where someone said California chilies were milder than the New Mexico chilies.
New Mexico chile comes in mild, medium and hot. If you get mild, it really is not very spicy. Definitely skip the additional cayenne. If you find that it's still a little too spicy, make sure to eat some beans and rice along with it or make it into a burrito. New Mexicans do this all the time.
I don't like a lot of heat plus I have a child that won't eat anything spicy. I make a sauce with pasilla chilis that I can't get enough of- I dip chips in it, pour it on chicken, over scrambled eggs its divine! Pasilla chilis are gentler but still have that smokey quality.
I bought a carne adovada mix, and now I think that was completely unnecessary! Going with this recipe next time. And using my mix wiht a little garlic, vinegar, honey and salt added.
@@sandrashaw6298 Gracias, Sandra. De hecho, no. La "b" es labial (labio con labio), y la "v" es labio-dental (los dientes superiores tocan el labio inferior). Aunque en Nuevo México u otras partes de Estados Unidos o del mundo, los latinos hablen español, no significa que su español sea correcto. Saludos afectuosos desde Aguascalientes, México. :D
4 Oz New Mexico Chilis - Remove seeds and steep in 4 cups boiling water x 30 Minutes
4 Pork Butt, cut into 1 inch pieces
1 Tablespoons Salt, add to pork and mix in then cover and put in fridge for at least 1 hour
Sauce:
Chilis into blender then add
2 Tablespoons Honey
2 Tablespoons White Vinegar
5 Cloves Garlic
2 Teaspoons Mexican Oregano
2 Teaspoons Cumin
.5 Teaspoon Cayenne pepper (to taste)
1 Teaspoon Ground Cloves
1 Teaspoon Kosher Salt
Blend everything above into a paste and then add 1 cup of the chili water, add .25 more as needed and blend on high for one minute.
Put the pork into a dutch oven and then cover with the sauce, stir well and bring to a boil on stove top.
Bake in oven at 325 for 2.5 hours.
Remove and let rest for a few minutes, scrape down inside of the dutch oven (fond) and mix together, serve with lime wedges and tortillas or on bread or over rice… Whatever sounds good to you!
TY Dave!
Thank you
Thank you!
A small correction needs to made to your recipe notes. The corrected amount of cloves is 1/8 tsp. 1 tsp is way too much. While still tasty, the clove taste is too strong.
@@engineerat8 My thoughts exactly, good catch. I was making this dish and hesitated on the amount of ground cloves, did a quick search and dropped the amount down to 1/8th teaspoon. If you listen carefully and observe her putting in the ground cloves, you can just barely hear 1/8th teaspoon and see just how little gets tossed in. Her eighth sounds like "a".
Elle is great, more of her!
I lived in NM for a few years and the chilies come in mild, medium, and hot...so regardless of what Julia said, you can get New Mexican chilies that hurt, my father in law grew some that were so hot they burned your skin if you didn't wear gloves
Yea we made Chile rellenos last year and I almost died from one of them. Never in 30 years of eating new Mexico chiles has that happened to me lol
I cant find any hot ones so i added chili de arbol
Exactly- we're from northern New Mexico and my dad special orders the xxx hot 😭 🌶
Some years we also get an extra hot batch!! I live in NM too in Los lunas 😁
@@stephy1151 That is so weird because that's where I lived! I also lived in Belen!
I've made this a number of times, using guajillo peppers. Everyone loves it.
Just a correction, you don't need cayenne if you get Chimayo, NM Hot Chile. If you get a mild hatch chile then you don't have as much heat. NM chile comes in many different spicy levels.
#NMTRUE
And you can keep some seeds for extra heat. ;) #BornHereAllMyLife
💯 I don't know about either of you but that Chef doesn't look like they're from New Mexico.🤔🤣🤣 505 Love
Does anybody put their chili through a strainer after it comes out of the blender. I think about why you would do that keeps a small particles from going in your chili. And not burning when it comes out your stool💩💩 your digestive system breakdown the skin
well bless their hearts, they don't know about NM chili's. I buy the mild, hot and extra hot and freeze them, so I have enough for the year.
I just love watching Elle cook!
Elle is among my favorite people on this show!
The recipe we use in New Mexico is almost identical. I've never heard of anyone using honey. But if you are eating Carne Adovada it is fantastic with another New Mexican treat Sopillias! They are served as a side with the Carne Adovada or as a desert served with honey. DELICIOUS! This is my favorite Red Chile dis from New Mexico. HEY!....... Don't forget Green Chile too. Chile doesn't have to be "Spicy" to be enjoyed, I do recommend a medium to médium hot for the best Chile experience! Growing up in New Mexico, we eat Red or Green Chile with every meal. It's the best!
This recipe looks amazing! Much love from Albuquerque
This tastes really good. Agree with other commenters that you get very hot NM Chile. Costco in NM sells it by the 10 lb bag. We go through several in a year. I'll often take 3oz hot and 1oz mild to make it family friendly. It is traditional in NM to rub the pork in the sauce, cover and refrigerate for 24 hours before cooking it. Nice to let the flavor permeate the meat in advance. Either way, you won't be sorry you tried this.
This is a really great video, so please don't get mad, "butt" pork, that is ...: I lived in Sta. Teresa, NM for more than half of a decade across the street from "Doña Josefina" from La Union, NM. In her eventual 90 years of life, she hadn't ever even gone into neighbouring El Paso, TX much less anywhere else in the world. She called this dish "Chile Colorado". It was passed on to her from her "Norteño" family. It is centuries old. Here's how I was taught:
0:43 - you may use "guajillo" as they are a bit spicier but are completely acceptable (and the original "Colorado")
0:55 - you might find it easier to soak them in a small pot of water that has already been heated to almost boiling and weighed down by a plate that fits. Removing the stems at that point by simply pulling them out of the pod will remove most of the seeds at the same time as they "cling" to the stem.
2:01 - she recommended "aldilla", which is the meat that extends just under the ribs. It is tenderer and juicier. Later renditions used beef (chuck or round), but pork is always preferred for flavour.
2:09 - absolutely NEVER remove ANY fat EVER in Mexican cookery. Even New Mexican cookery ... there is where all the flavour resides.
3:35 - "Rule of thumb": Use 5 grams (a little over 0.2 oz.) of salt per pound regardless of the crystalline structure. (That’s about 1% by weight)
3:43 - no need to "fridge" it.
4:12 - no honey; use sugar, cider vinegar OK, no cayenne in the original, cumin came in with the Lebanese migration.
5:48 - Doña Josefina used a pressure cooker because the 220 F cooking temp will make the meat more tender than regular "atmospheric" cooking ever could (yes, even a "Crockpot" cannot do what a pressure cooker can). Do add the pork and the chiles and put it on high pressure (if you have an electronic one) for an hour. Done!
Serve with rice and freshly-made corn tortillas (Norteños are fond of flour, which is perfectly OK) - hopefully not the "shelf-stable" (corn) tortillas as they are rubbery.
7:46 - the pressure cooker makes it even more so.
8:19 - Still one of the best and cheapest ways to make LOTS of food for your guests at the parties that accompany the Catholic Sacraments or XVañieras, etc. :D
Really great video!
This is a completely separate dish than Chili Colorado.... This uses specifically one type of chile, while chili colorado uses several types of chiles.
Cool story bro. What you describe is Mexican food. This is a new Mexican dish. Mexican food is not new Mexican food. No pepper other than the New Mexico chile pepper is ever used in it.
But you are correct in saying that we never, ever, use cumin in our cooking. The basic authentic ingredients for this are salt, new mexico red chile, Garlic, onion, pork, And very rarely something sweet with maybe a little cinnamon. The other stuff they added to it is because they are cooking new Mexican food in Boston haha
@@nolansykinsley3734 Cada quien, Nolan, gracias, y saludos desde México. 😊
@@idahoreactionary2721 Amen, hermano. Gusto saludarte. 🇲🇽
PEOPLE! Shut up about it being misspelled. Read the comments that in New Mexico it's spelled Adovada.
Both Adobada and Adovada are correct spellings...but it is pronounced with a V, so many of us use that spelling. Either spelling means the same thing: marinated.
I have made this recipe twice. Simple recipe with great flavor. 😋
That was a amazing recipe and you made it look so easy,
I am definitely going to attempt to make it myself, THANKS!!!!!..
We made these tonight and they turned out so wonderful! I didn't have time for to put it in the oven for 2.5 hours, instead I put them in my pressure cooker on high for 50 minutes and let it natural release for 10 minutes. I then stirred in a bit of corn starch to thicken the sauce.
This is GREAT information!!! Thank you,. I am often a bit dismayed to see stew recipes that require cooking a single pot in a big oven for hours. It heats up my whole kitchen, and doesn't seem to be very efficient. It feels like an extravagance use of electricity. I invested in a pressure cooker for this very reason--that, and the time savings. Used on an induction stovetop, it's a big energy win over using the oven. The best part though, is I can make carnitas, beef bourguignon, goulash, and now this dish in less than half the time and a fraction of the power usage. The recipe requires some adjusting, though, and I am grateful that someone else has already done the work for me. Thank you again.
Me too! I used an insta pot. I cooke it for 30 minutes.
On a side note, Mexican Oregano tastes different from Mediterranean Oregano. They really cannot be substituted for each other. I keep both on hand.
Same
I bet you're the type of person that could taste the Bay leaf in a dish lol
I use both as well.
Gabryl Romero I cannot taste Bayleaf, But I know when it’s missing 🙂
I missed this comment before adding Mediterranean Oregano. Hopefully it won’t be terrible. Could NOT find Mexican Oregano in store!
This recipe is a must I will make it thank you and May God Bless 🙏
OK 👍 I’m doing it. I’m giving this a try this weekend.
Oh, yum!
Just, yum!
Definitely to be added to my "Make This Soon" list.
For those who are saying it’s spelled incorrectly, we in NM spell it with a “v”. Carne Adovada.
No wonder
Back in the 1800 Mexico didn’t actually lose New Mexico during the American-Mexican war, NM just wouldn’t stop misspelling words, so to cut their losses, the President of Mexico sold NM to the US.
Yo sabo eggzactamente lo K eres dizyendo XK vivía en Zanta Thereza donde los máz intelligentes en hortographía AY. Gracias por corregirnos. JAJA!
But the recipe comes from the original Mexico so your misspelling doesn't really matter.
Here in Arizona as well. The base is Chile Colorado sauce and how you flavor it from there can go a bunch of directions. Some here take on a more Al Pastor route, others as presented here. Thank goodness for Las Palmas canned Chile Colorado when the dried chiles are not fresh. This is basically red chile con carne with pork instead of beef in this neck of the woods.
Man I can't wait until the Hatch green chile harvest next month!
Everybody gets all twitterpated over HATCH chili. There are MANY New Mexican chili farmers that do an exceptional job growing chili. Don’t disrespect them. Hatch is not all there is.
I learned this from a Mexican woamn and she called it Chile Colorado.
the mexican woman i learned it from called it Chili New Hampshire.
That's a different dish
Colorado is beef
Completely different thing.
This aint Mexican food.
YUM... I would have added some fresh cilantro & I would smoke the pork for about an hour at low temp- 200-225 and then cooked in the sauce.
I made this recipe back when I subscribed to Cook's Illustrated. Those NM chilis were supposed to be mild and fruity. I've been around the block, so I cut the amount of chilis in half, yet we were able to get the dish down only because we simply drowned it in sour cream. Never again. If I ate food like this full strength, it could put me in the hospital.
Water coming into my mouth watching the end. That color is so intense.
Oh my God my mouth was soo watering I want some of that. Right now🙂
A. I am SO making this. B. I’m making 2 cups worth of cilantro rice to serve it on top of. C. I will spend the next 3-4 days making burritos with all the leftover pork and rice. D. This recipe legitimately can’t miss, so thank you America’s Test Kitchen you magnificent bastards you! 🙌🏻😍🙌🏻
No self respecting New Mexican adds cilantro🤣🤣🤮
In NM it is adovada, the explanation I have heard is that NM uses a more archaic old world Spanish spelling and pronunciation for a lot of words.
This makes sense, interesting! Much as some bits of Quebecois French seem like 16th century throwbacks.
Elle is the best!
Thanks yuo!!!
I love all recipes.🥉❤️
Love this show 💖💖💖
lol the reason those NM chiles are mild is because we don't send the hot ones to Boston - no one would buy them!
Did such a great job....I could just taste it!
I don't know what Red chilil you got but we have some hot red chili in New Mexico. And I can speak for myself my friends and my family none of us make chili the way you're making it
Can't wait to try it!
That looks amazing, gonna have to try it on the family this weekend . Thank you and great videos !
Hot red chile pods are available. With the proper pods, there is no need to add additional spice to get the heat that you want.
Hey perfect timing..
I was just feeling *A LITTLE CHILI!*
HO!
This is such a great alternative to our Philippine dish "Pork Adobo" which is Soy Sauce and Vinegar base. Yummy!
Omg great recipe! It was delicious.
Made it, and I rate it “A keeper “. I used pork chops so I would have bones in there. I don’t like hot, so I skipped the Cayenne pepper. The spiciness of mine was just perfect for me. I do not have a good quality Dutch oven so I had to add an additional 2 cups of water due to evaporation.
My grandmother would roll in her grave if she saw someone using pork chops but honestly it kinda sounds good
Thank you very much, I will try it for sure, interesting blend of nice spices... Should be finger licking goooood! 👍🏻
My mouth was watering! Looks so good and easy to make!
Come to New Mexico, order the Carne Adovada, that’s how it’s spelled in New Mexico. If you say it’s spelled wrong, you are not in New Mexico. It’s not Chile Colorado, it’s not carne adobado. Those dishes do exist, but they are different and not unique to New Mexico. One you have traveled to the Land of Enchantment, you will know how it tastes and why it’s spelled differently, not wrong.
Is not from new Mexico is from Mexico
@@therapvault2375 New Mexico was part of Mexico, (Pasado) until 1912. Is part of USA now. no is Mexico now is USA
@@phtevenchevas3960 carne adobada is Mexican not american
@@therapvault2375 you don't read very well?
I just made this for dinner. OMG!! I could lick the pan clean. That sauce is amazing. The pork was super tender. There was on heat to speak off but then I like hot foods. I got the peppers on Amazon because I live in a one horse town with one grocery store. Have you tried this with chicken breast? I figure it would bee to dry. Thighs would be amazing.
If you want to try a New Mexican chicken dish, try Green Chile Chicken Stew.
I am making this!!!
I think the reason I like watching this is because it reminds me of watching the food channel as a kid 😂
Me too! It's wholesome and comforting especially these days :/
BTW, my mom still makes this every other week. She's 70.
After steeping the dried chilis, just pulse them up in a food processor and then run them through a motorized food mill/strainer. It produces a perfectly smooth chili puree with no seeds or skins.
OMG! SOOO GOOOOOOOD!
Please check with famous restaurant in nm..rancho chimyo. Here you see many comments on their recipe for their famous carne adovada. Yup..with a v not a b.
T
Both Adobada and Adovada are correct spellings...but it is pronounced with a V, so many of us use that spelling. Either spelling means the same thing: marinated.
Love Elle
Hello, I’m your new fan.
How many New Mexicans out there waiting to hear about all the people who get lit up because they assume NM chiles come in one heat level? I buy some dried Hatch Lumbre chiles that are conservatively about 10K scoville and I will occasionally get a sleeper that's WAY hotter. About right for my family, but a darn site hotter than a jalapeno. You were warned.
Either way, good to see NM chiles getting some screen time.
Native New Mexican here and yea you are right about the different levels of heat. I've had red and green chile that was so hot that I could barely tolerate it and im someone that likes spicy foods.
Ok Ladies, I’m gonna school you about NM Chile. The heat is determined by the size of the chile. The smaller the chile the hotter the chile. Also, removing the seeds is not absolutely necessary but you ladies removed the vein!!! That’s a no no. You get no heat from that! My mom made the the best carne adovada and I have never tasted anything like it. She would crack coriander with her rolling pin and put it in the blender with the chile, garlic and salt. That was it. (Marinated for 24 hours) Didn’t blend it to a fine consistency. She put the meat (with lots of fat) on to a large blue enamel roasting pan and let it slow bake for hours. It was a very Merry Christmas!!!
I'm going to fix this as soon as I stop salivating.....but first any estimates of # of servings for this recipe using the amounts of components specified???
Would beef chuck work well for one who does not eat pork?
Tomato-tommato, Adovada-Adobada. Anyway you spell it it’s delicious 😋
No.
i love julia and elle so much
I need that in my mouth, looks so amazing!!!
I don't know where this recipe came from but no self respecting New Mexican would EVER make Red Chile with Cumin, Cayenne, Honey, Vinegar, Cloves or Lime.
There 2 million people in N.Mex.,you will find different recipes across the state,I grew
up with one that calls for a touch
of cinnamon.
Spanish speakers who’ve never heard of this exact recipe are confused because “carne adovada” just translates to “Seasoned meat”
I thought i was just trippin 😅. Spanish isn't my first language and im not really fluent im learning for my in law family, but when i saw this i was like seasoned meat?
But it is Adovada, not "Adobada"
@@rperry70 oh, that was my phone that changed what I wrote.
Nope. Carne adovada translates to marinated meat. Carne in the Land of Enchantment refers to pork. No worries though!
First off, Elle rocks and always has. Second, please explain the differences between this and Chile Colorado - they seem very similar.
It's basically the same idea, but in NM it's always made with pork and NM chilies. Chili Colorado can be made with beef or pork and uses a variety of Mexican chilies.
I always get this feeling that a lot of food Elle cooks on this show is food she eats all the time especially Asians dishes.
Made this a few weeks ago. Super delicious with tortillas or rice.
did she say cloves - don't believe it. Been in NM my whole life and never heard of it.
Absolutely correct. Same with the honey and cayenne.
And Cumin
You need some potatoes, beans and a fried egg 🥰🥰🥰👍
Wow Elle. Hot damn that pork looked good.
Looks good! Who ever made or warmed up store bought burned the, looks like they used an open flame. Good food burned tortillas. Someone's needs my granny making homemade tortillas!!
Love the recipe. Thanks
Adobada is the name from the Tijuana region. Every where else in Mexico it is called El Pastor. Also braise the pork before adding sauce. Adds flavor and texture!!!!
woooo my African American sister love to see you here hope we get to see more of you
Any reason one couldn't use a food processor for the chili sauce?
The blender breaks down the chile sauce more. If you use a food processor it would be really grainy. That's why she blended the chile's with no liquid first. Hopefully this helped.
@@kimberlyfragozo3997 Yea thanks!
I used my food processor. It turned out great.
I'm gonna turn this into a chilli.
Is there another version? This doesn't look like the kind I get from my local carnicería.
I think that we’re used to the “budget” version of this dish because we usually have a lot of mouths to feed but I could be wrong 🤷♂️🤷♂️
For a surprise look up tacos De Arabia for the history of Audovada
Honey and vinegar? Oh girl. Well, at least it’s not as bad as Kenjis fish sauce and raisins. And as for the heat, those are just the leftovers we send to the gringos in the northeast. Real NM reds have plenty of heat.
Chile Colorado
Hey ATK staff, I'm not sure if you have or have not, but if you can, could you please develop a adobo season mix?! Thanks!
Although Picnic Shoulder and Pork (or "Boston") Butt come from the shoulder region of the pig, they are both distinct cuts and not the same.
This is not authentic carne adovada. New mexico chile comes in mild, medium, hot, extra hot, and xx hot. Plus leave the seeds. And triple the amount of papers. Xx hot peppers are small.
Its adobada.. And original recipe dont have honey try this way..
That sauce its fantastic whith chicken or beef.. to add favor use a big bone the middle its so healthy and delicious
Alright: Everybody drink every time Julia says the word "Smell."
But Julia, can you smell the frond? 😂🤣
"Too" is tricky. Here, it could sound like it's "not too spicy if you don't want any spice." If jalapeños are my lowest level spice preference, then the New Mexico chili isn't spicy enough.
I can't believe how many people are on here to say that's it's spelled wrong. Please go look it up exactly as it's spelled and you will see many recipes, videos and articles showing this exact spelling. It's the New Mexican way.
Both Adobada and Adovada are correct spellings...but it is pronounced with a V, so many of us use that spelling.
I can use another anti spicy sauce to make this recipe , Thanks !
You can’t try substituting with California chiles. They have less heat. But honestly New Mexico dry Chile aren’t that spicy. If you can handle flamin hot Cheetos you can handle New Mexico chiles.
No browning of the pork in the Dutch oven to develop fond before adding chile sauce? Seems like that would add another layer of flavor. Maybe a reason not to in this particular dish.?
Every time I prepare dehydrated chiles this way, the skin from the chiles doesn't blend all the way and I end up sifting it. What am I doing wrong? I usually use Gujillo peppers.
Maybe it's your blender? Or you don't soak them long enough or blend them long enough?
It is standard procedure in Mexican cooking to strain sauces made from dried chiles so you won't be picking little bits of the skin out of your teeth. It is very curious that they don't do that here and I have been wondering if it is because New Mexico chiles are different or if they just don't care.
Many New Mexicans grind their dried chiles (after removing most of the seeds) to a fine powder and then use that to make sauces without having to strain out the stubborn peel that doesn't break all the way down. My Mom never threw away that tough part though...she would strain it out and process it again with a bit more water, strain it again and any left over bits she would dry and use to sprinkle on eggs, etc.. Incidentally, chile ground without other spices is called chile molido (ground) NOT chili powder (which has other spices added to it). Buen provecho!
Dice the meat into smaller pieces so the marinade penetrates it more
I like the chili flavor but I can't tolerate a lot of heat so this is good for me.
What other chili's provide flavor without burning my mouth so much? I can use small amounts of jalapeno if it rather mild. Serrano is a no no. Most dry chili is okay because I grind them to a powder then measure put what I can use.
Which are hotter Mexican chili or asian chili?
Thanks
Poblano.
I also cannot tolerate a lot of heat. I skipped the cayenne and it was good for me. I saw another comment where someone said California chilies were milder than the New Mexico chilies.
New Mexico chile comes in mild, medium and hot. If you get mild, it really is not very spicy. Definitely skip the additional cayenne. If you find that it's still a little too spicy, make sure to eat some beans and rice along with it or make it into a burrito. New Mexicans do this all the time.
I don't like a lot of heat plus I have a child that won't eat anything spicy. I make a sauce with pasilla chilis that I can't get enough of- I dip chips in it, pour it on chicken, over scrambled eggs its divine! Pasilla chilis are gentler but still have that smokey quality.
Asian chilis are hotter.
Surprised the pork wasn't browned before adding the chile sauce. How come??
En Puerto Rico eso seria Carne Picante
Interesting sauce recipe... however, not authentic NM... (I grew up there)..
Yes. No honey, no cayenne, no cloves in carne adovada.
Mmmm
Nais
I bought a carne adovada mix, and now I think that was completely unnecessary!
Going with this recipe next time. And using my mix wiht a little garlic, vinegar, honey and salt added.
It's written with a "B" because the word is "Adobo"
Zheir Lancaster Language changes..... Especially in South West USA. Not Spanish, Not Mexican, it is New Mexico/an.
Not here in New Mexico it doesn't.
It's definitely not 'adobo' in New Mexico. Go look at any New Mexican restaurant's menu and see what they offer. It is always Carne Adovada.
Adobada with a “B”
Tienes razón. Sin embargo, los pobre"s"itos de Nuevo México lementablamente no sa"v"en su "h"ortogra"ph"ía. :D
Y en español, los dos tienen el mismo sonido; por eso hay confusión ortográfico.
@@sandrashaw6298 Gracias, Sandra. De hecho, no. La "b" es labial (labio con labio), y la "v" es labio-dental (los dientes superiores tocan el labio inferior). Aunque en Nuevo México u otras partes de Estados Unidos o del mundo, los latinos hablen español, no significa que su español sea correcto.
Saludos afectuosos desde Aguascalientes, México. :D
Baca but in new Mexico It's pronounced vaca, AdoVada is correct 👌
Yummy
Unclear with the soaking liquid, do you end up adding it all or just 1/4 cup more or is it 1/4 cup at a time until gone?