Santa Fe Red Chile Carne Adovada (or Jackfruit) with Posole Hominy – Authentic United States Recipe
Southwestern treasure slow-simmered in a velvety purée of sun-dried red New Mexico chilies and oregano.
- Country of Origin
- 🇺🇸 United States (North America, Americas)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Tender pork shoulder (or jackfruit), White hominy corn, Warm flour tortillas and avocado, New Mexico red hatch chile pods, Mexican oregano
Ingredients for Santa Fe Red Chile Carne Adovada (or Jackfruit) with Posole Hominy (4 Servings)
- 1.25 lbs (or 2.5 cups) tender pork shoulder (or jackfruit), prepped into bite-sized pieces
- 1.5 cups white hominy corn, washed and trimmed
- 1 cup warm flour tortillas and avocado
- 1 medium onion and 3 cloves garlic, finely minced with New Mexico red hatch chile pods
- 1.5 tbsp traditional United States seasoning (Mexican oregano, cumin, garlic, coriander)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown tender pork shoulder (or jackfruit) for 5 minutes.
- Add minced onion, garlic, New Mexico red hatch chile pods, and Mexican oregano, cumin, garlic, coriander, stirring for 2 minutes until deeply aromatic.
- Add white hominy corn and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in warm flour tortillas and avocado right before serving warm.