Instant Pot Carne Adovada: A Spicy New Mexican Classic Made Easy

Carne Adovada, a deeply flavorful and intensely red chile-infused pork stew, is a cornerstone of New Mexican cuisine. Traditionally slow-cooked for hours to achieve its signature tenderness and rich flavor, this dish requires patience and dedication. However, with the magic of the Instant Pot, you can now enjoy this iconic New Mexican delight in a fraction of the time, without compromising on the authentic taste. This recipe brings together the traditional flavors of dried red chiles, garlic, and spices, combined with the convenience of pressure cooking for a truly unforgettable culinary experience.

## What is Carne Adovada?

Before we dive into the recipe, let’s understand what makes Carne Adovada so special. “Carne Adovada” translates to “marinated meat” in Spanish. At its heart, it’s pork that’s been marinated and cooked in a vibrant sauce made from dried red chiles. The specific chiles used are typically New Mexican red chiles, which impart a unique earthy, slightly sweet, and moderately spicy flavor profile. The long cooking process allows the pork to become incredibly tender, practically melting in your mouth. The result is a dish that’s both comforting and exciting, with a depth of flavor that’s hard to beat.

## Why Use an Instant Pot?

The Instant Pot is a game-changer for recipes that traditionally require long cooking times. Here’s why it’s perfect for Carne Adovada:

* **Speed:** The Instant Pot significantly reduces the cooking time. What would normally take 3-4 hours on the stovetop can be achieved in under an hour with pressure cooking.
* **Tenderness:** The pressure cooking environment ensures the pork becomes incredibly tender and succulent.
* **Flavor Infusion:** The sealed environment of the Instant Pot allows the flavors to meld together beautifully, resulting in a richer and more intense taste.
* **Convenience:** It’s a hands-off cooking method. Once you’ve set it up, you can leave it to do its magic while you focus on other tasks.

## Ingredients You’ll Need

Here’s a breakdown of the ingredients you’ll need to create your own Instant Pot Carne Adovada:

* **Pork:** 3 pounds pork shoulder (also known as pork butt), cut into 1-2 inch cubes. Pork shoulder is ideal because it has a good amount of fat, which renders during cooking and adds richness and flavor.
* **Dried New Mexican Red Chiles:** 8-10 ounces. These are the star of the show! You can find them at most well-stocked grocery stores, Latin American markets, or online. Look for chiles that are pliable and have a deep red color. Anahiem chiles can also be used, but will result in a more mild flavor.
* **Garlic:** 6-8 cloves, minced. Fresh garlic is essential for that pungent, aromatic flavor.
* **Onion:** 1 medium, chopped. Adds sweetness and depth of flavor to the sauce.
* **Apple Cider Vinegar:** ¼ cup. Helps to tenderize the pork and adds a touch of acidity to balance the richness of the sauce.
* **Mexican Oregano:** 1 tablespoon. This oregano variety has a distinct citrusy flavor that complements the red chiles perfectly.
* **Cumin:** 1 teaspoon. Adds warmth and earthiness to the spice blend.
* **Salt:** 2 teaspoons, or to taste. Enhances all the flavors.
* **Black Pepper:** ½ teaspoon, or to taste. Adds a subtle kick.
* **Chicken Broth (or Water):** 2 cups. Provides the liquid necessary for pressure cooking and adds flavor to the sauce.
* **Optional Garnishes:** Chopped cilantro, diced onion, lime wedges.

## Equipment Needed

* **Instant Pot:** A 6-quart or 8-quart Instant Pot will work perfectly.
* **Blender or Food Processor:** To blend the red chile sauce.
* **Large Bowl:** For marinating the pork.
* **Cutting Board and Knife:** For chopping vegetables and meat.
* **Measuring Cups and Spoons:** For accurate ingredient measurement.

## Step-by-Step Instructions

Now, let’s get cooking! Follow these detailed instructions to create your own delicious Instant Pot Carne Adovada:

**1. Prepare the Red Chile Sauce:**

* **Stem and Seed the Chiles:** This is a crucial step. Remove the stems and seeds from the dried red chiles. This helps to control the heat level and prevent the sauce from becoming bitter. You can wear gloves to avoid staining your hands.
* **Toast the Chiles (Optional but Recommended):** Toasting the chiles briefly enhances their flavor. Heat a dry skillet over medium heat. Add the chiles and toast them for a few seconds per side, until they become fragrant and slightly pliable. Be careful not to burn them.
* **Rehydrate the Chiles:** Place the stemmed and seeded chiles in a large bowl. Cover them with boiling water and let them soak for at least 30 minutes, or until they are softened. The longer they soak, the smoother your sauce will be.
* **Blend the Sauce:** Once the chiles are softened, drain them, reserving about 1 cup of the soaking liquid. Place the chiles in a blender or food processor along with the minced garlic, chopped onion, apple cider vinegar, Mexican oregano, cumin, salt, and black pepper. Add some of the reserved soaking liquid to help the blending process. Blend until the sauce is smooth and creamy. You may need to add more liquid to achieve the desired consistency. Taste and adjust the seasoning as needed.

**2. Marinate the Pork:**

* **Combine Pork and Sauce:** In a large bowl, combine the cubed pork shoulder with the red chile sauce. Make sure the pork is evenly coated with the sauce.
* **Marinate:** Cover the bowl and refrigerate for at least 2 hours, or preferably overnight. The longer the pork marinates, the more flavorful and tender it will become. This allows the flavors to penetrate deep into the meat.

**3. Cook in the Instant Pot:**

* **Sear the Pork (Optional but Recommended):** Searing the pork adds another layer of flavor. Turn on the Instant Pot and select the “Sauté” function. Heat a tablespoon of oil in the pot. Working in batches, sear the pork on all sides until browned. This step is optional, but it adds a richer, more complex flavor to the dish. Don’t overcrowd the pot; sear in batches to ensure proper browning.
* **Add Broth and Deglaze:** Pour the chicken broth (or water) into the Instant Pot. Use a wooden spoon or spatula to scrape the bottom of the pot and loosen any browned bits (fond). This is called deglazing, and it adds a lot of flavor to the sauce.
* **Pressure Cook:** Place the marinated pork into the Instant Pot. Secure the lid and set the valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” function and set the cooking time to 35 minutes. For very tender pork, you can increase the cooking time to 40 minutes.
* **Natural Pressure Release:** Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 15-20 minutes. This helps the pork retain its moisture and prevents it from becoming tough. After 15-20 minutes, you can manually release any remaining pressure by carefully turning the valve to the “Venting” position. Be cautious, as hot steam will be released.

**4. Shred the Pork (Optional):**

* **Shred or Serve Whole:** Once the pressure is completely released and the lid is removed, you can either shred the pork with two forks or leave it in chunks. Shredding the pork creates a more saucy and stew-like consistency.

**5. Serve and Enjoy!**

* **Serve Hot:** Serve the Instant Pot Carne Adovada hot, garnished with chopped cilantro, diced onion, and lime wedges. It’s delicious on its own, or served with rice, beans, tortillas, or sopaipillas. The possibilities are endless!

## Tips for the Best Instant Pot Carne Adovada

* **Use High-Quality Dried Chiles:** The quality of your dried chiles will significantly impact the flavor of your Carne Adovada. Look for chiles that are vibrant in color and have a good aroma. Avoid chiles that are dull or brittle.
* **Toast the Chiles for Enhanced Flavor:** Toasting the dried chiles before rehydrating them intensifies their flavor and adds a subtle smoky note.
* **Don’t Skip the Marinating Step:** Marinating the pork allows the flavors to penetrate deep into the meat, resulting in a more flavorful and tender dish.
* **Sear the Pork for Added Depth:** Searing the pork before pressure cooking adds another layer of flavor and helps to create a richer, more complex sauce.
* **Deglaze the Pot to Capture Flavor:** Deglazing the bottom of the Instant Pot after searing the pork is crucial for capturing all those flavorful browned bits.
* **Adjust the Heat Level to Your Preference:** If you prefer a milder dish, use fewer chiles or remove more of the seeds. For a spicier dish, use more chiles or leave some of the seeds in.
* **Taste and Adjust Seasoning:** Always taste the sauce and adjust the seasoning as needed. You may need to add more salt, pepper, or cumin to achieve the perfect balance of flavors.
* **Don’t Overcook the Pork:** Overcooked pork can become dry and tough. Follow the recommended cooking time and allow for a natural pressure release to ensure the pork stays tender and juicy.
* **Use the Broth for Flavor:** Using chicken broth instead of water adds another layer of flavor to the dish. You can also use vegetable broth or beef broth, depending on your preference.
* **Experiment with Garnishes:** Get creative with your garnishes! Chopped cilantro, diced onion, lime wedges, sour cream, and guacamole are all great options.

## Variations and Add-Ins

While this recipe is a classic, feel free to experiment with variations and add-ins to customize it to your liking:

* **Add Potatoes or Carrots:** Add diced potatoes or carrots to the Instant Pot along with the pork for a heartier stew.
* **Use Different Types of Meat:** While pork shoulder is traditional, you can also use beef chuck or even chicken thighs.
* **Add Beans:** Add a can of pinto beans or black beans to the Instant Pot for a more substantial meal.
* **Make it Vegetarian:** Substitute the pork with jackfruit or mushrooms for a vegetarian version.
* **Add Chipotle Peppers:** For a smoky kick, add a can of chipotle peppers in adobo sauce to the blender when making the red chile sauce.

## Serving Suggestions

Instant Pot Carne Adovada is incredibly versatile and can be served in many different ways:

* **As a Main Course:** Serve it with rice, beans, and tortillas for a complete meal.
* **In Tacos or Burritos:** Use it as a filling for tacos or burritos, topped with your favorite toppings.
* **In Enchiladas:** Use it as a filling for enchiladas, smothered in red chile sauce and cheese.
* **Over Sopaipillas:** Drizzle it over warm sopaipillas for a classic New Mexican treat.
* **As a Filling for Tamales:** Use it as a filling for homemade tamales.

## Storage and Reheating

* **Storage:** Leftover Carne Adovada can be stored in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat the Carne Adovada in a saucepan over medium heat, or in the microwave. Add a splash of broth or water if needed to prevent it from drying out.
* **Freezing:** Carne Adovada can also be frozen for up to 2-3 months. Thaw it overnight in the refrigerator before reheating.

## Frequently Asked Questions (FAQs)

* **Can I make this recipe without an Instant Pot?**

Yes, you can make Carne Adovada on the stovetop or in a slow cooker. However, the cooking time will be significantly longer. For stovetop, simmer the pork in the red chile sauce for 3-4 hours, or until tender. For slow cooker, cook on low for 6-8 hours, or on high for 3-4 hours.
* **Can I use a different type of chile?**

While New Mexican red chiles are traditional, you can use other types of dried red chiles, such as ancho chiles or guajillo chiles. Keep in mind that the flavor and heat level will vary depending on the type of chile used. Experiment to find your favorite combination.
* **How do I make the sauce smoother?**

To achieve a smoother sauce, make sure to soak the dried chiles for a longer period of time. You can also strain the sauce through a fine-mesh sieve after blending to remove any remaining pieces of chile skin.
* **Can I make this recipe ahead of time?**

Yes, Carne Adovada is a great dish to make ahead of time. The flavors actually improve as it sits. You can make it a day or two in advance and store it in the refrigerator until ready to serve.
* **What if I don’t have apple cider vinegar?**

You can substitute apple cider vinegar with white vinegar or red wine vinegar. However, apple cider vinegar adds a unique sweetness that complements the red chiles.

## Conclusion

Instant Pot Carne Adovada is a delicious and convenient way to enjoy this classic New Mexican dish. With its tender pork, rich red chile sauce, and aromatic spices, it’s sure to become a family favorite. So, gather your ingredients, fire up your Instant Pot, and get ready to experience the authentic flavors of New Mexico in the comfort of your own home. Enjoy!