Carne Adovada – A Red Chile New Mexico Classic Dish Served at the Zia Diner
Carne Adovada is a type of stew that is common in New Mexico. The term adovada is based on a Mexican cooking term adobada, meaning to cook in chile sauce with aromatics and vinegar.
Carne Adovada consists of pork in a ground dried chile sauce. The pork is chopped or cubed and simmered into the stew. The dish is strikingly red due to the amount of chile powder in the stew, but New Mexican red chiles are not that spicy. The chile sauce may also contain a small amount of garlic, cumin or other spices. Carne Adovada can be served in several ways; sometimes it is eaten as a soup, while at other times it may be served as part of a burrito, taco or enchilada. It tends to be more warming than spicy.
In New Mexico, Carne Adovada is common on breakfast menus, but works as a wonderful meal throughout the day. The time to prepare Carne Adovada can range from a few hours to days; the latter takes time to properly marinate the dish. It is known as a ranch house-type food; it can be cooked continually on the stove until visitors come and want to eat it.
Carne Adovada Plate slow stewed pork with NM red chile, served with beans and rice 11.95 <– Click here for a link to the Zia Diner lunch/dinner menu.