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Sunday, August 7, 2011

3-day Carne Adovada recipe


  • 3-5 pounds of pork shoulder cut into 1” cubes (doesn’t work well with any beef cut I’ve ever tried, but most pork cuts work just fine.)
  • 1 cup - Red Chile powder (this is where you control the level of heat you want.  I like it medium-hot (by New Mexico standards, which is probably 'hot’ by other standards), so I use 1/2 cup of medium-hot and 1/2 cup of hot powder.
  • 1/2 cup - Green Chile powder
    • Basically this is impossible to get outside of New Mexico, so order it from the store.  Get the hot stuff.  This is the other secret ingredient (besides the tequila)
  • 3-4 heads (not cloves) of minced garlic
  • Oregano, Cumin, other spices you like.  Season to taste.
  • Posole (I just buy it in cans here in the East.  The amount depends on how you like the corn-pork balance.  I discard the water in the cans.)
  • 2 tablespoons – Salt (actually, you need to experiment to get the right amount)
  • 1-2 cups of inexpensive tequila – annoyingly, the amount depends on the flavor it imparts, so you’ll have to experiment.  I generally just buy something cheap.


  • A lot of space in your fridge
  • a big-ass crockpot
  • really big stainless steel mixing bowl
  • aluminum foil
  • really old clothes – you can use red chile powder to dye cloth, so wear old clothes that you don’t mind being permanently spotted


In a stainless steel bowl (do not use glass or plastic since this recipe will etch them permanently), combine everything except the posole and maybe the spices (experiment).  Leave it in the cans if that’s the kind you’re using..  That was easy.  You’ll almost certainly want to add enough water so that everything is just covered when fully mixed.

Now put a double-layer of foil over the bowl and crimp it really tightly. 

Put it in the refrigerator.  After 24 hours, unseal and remix thoroughly.  Seal tightly.  Wait another 24 hours and repeat the procedure.  On the third day, dump the entire thing into your large crockpot and put it on low.

If you used the canned, precooked posole, dump the brine and give it a single rinse (unless you prefer it saltier).  Six hours or so into the cooking cycle, dump the posole into the crockpot.  Cook for eight hours total, until you can cut the pork easily with a wooden spoon.

Serve with tortillas, grated cheese, and sour cream.  Oh, and beer, which you’re going to need if you made the spicy version.  This will stain anything it touches, so you might want to avoid light colors.  Refrigerate the unused portions.

My experience is that the flavor changes a bit from day to day after cooking, with the best taste coming on the second day. 


Fogwoman Gray said...

The canned posole I have seen is the stew that already has spices and pork added (I usually just make my own). Is it just the hominy you are adding here or are you using the already spiced up posole stew?
Since I have care packages of the aforementioned chiles on hand I am going to put on some dark clothes and make this!

Bill Pickett said...

Excellent. Thanks for posting this along with the helpful hints about the safe clothing to wear while cooking and eating.

Lynne said...

Just the hominy. At home I could it it plain and frozen. Here I just get the big cans of the plain hominy, already boiled, so it just needs to be heated enough to soak up some more flavor, but not enough to lose the crunch texture.