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Entries tagged with 'carne adovada'

The Food Lab: How To Make Carne Adovada (Chili-Braised Pork)

The Food Lab J. Kenji López-Alt 63 comments

While Texas-style Chile con carne—that is, real chili with big hunks of tender beef simmered in a tomato-and-bean-free sauce—may be the pope of Chili Town, carne adovada—its New Mexican pork-based cousin—is his right hand man. I've never understood why carne adovada doesn't get as much recognition. More

Carne Adovada (New Mexico-style Pork with Red Chilies)

Serious Eats J. Kenji López-Alt 40 comments

Tender chunks of pork shoulder braised in a chili-based liquid. Perfect for tacos or burrito fillings. More

Tongue Cured in Red Chile (Lengua Adovada)

Serious Eats Chichi Wang 2 comments
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