Albuquerque’s Carne Adovada, my favorite way to eat red chile. 🌶️ @monroesabq @sadiesofnewmexico @durancentralpharmacy @visitabq Ingredients • 3–4 pounds pork shoulder (cut into 2-inch cubes) • 8–10 dried New Mexico red chiles (such as Guajillo or Hatch red chile, stems and seeds removed) • 2 cups chicken broth or water • 4 cloves garlic • 1 medium onion • 2 tablespoons apple cider vinegar • 1–2 tablespoons lard or vegetable oil • 1 teaspoon Mexican oregano • 1 teaspoon ground cumin • 1 teaspoo
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Albuquerque’s Carne Adovada, my favorite way to eat red chile. 🌶️ @monroesabq @sadiesofnewmexico @durancentralpharmacy @visitabq Ingredients • 3–4 pounds pork shoulder (cut into 2-inch cubes) • 8–10 dried New Mexico red chiles (such as Guajillo or Hatch red chile, stems and seeds removed) • 2 cups chicken broth or water • 4 cloves garlic • 1 medium onion • 2 tablespoons apple cider vinegar • 1–2 tablespoons lard or vegetable oil • 1 teaspoon Mexican oregano • 1 teaspoon ground cumin • 1 teaspoo
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