New Mexico Carne Adovada Skewers on Arteflame

Introduction

Carne Adovada is a beloved New Mexico classic, featuring tender pork marinated in a rich red chile sauce. In this version, we fire up the Arteflame grill to sear and cook the pork to juicy, smoky perfection using the reverse searing method. By leveraging the intense 1,000°F heat of the center grill grate followed by a slow finish on the flat cooktop griddle, we lock in big flavor and maintain perfect doneness for each skewer.

Ingredients

• 2 lbs pork shoulder, cut into 1.5 inch cubes
• 4 dried New Mexico red chiles, stemmed and seeded
• 4 cloves garlic, minced
• 1/2 medium onion, chopped
• 1/4 cup apple cider vinegar
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp butter (for grilling)
• Wooden or metal skewers (if using wooden, soak in water for 30 minutes)

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour a little vegetable oil onto 3 paper napkins and place them in the grill base.
2. Stack firewood over the oiled napkins.
3. Light the napkins and allow the fire to build until the center grill grate reaches 1,000°F—about 20 minutes.

Step 2: Make the Red Chile Marinade

1. Rehydrate the dried red chiles in hot water for 20 minutes or until soft.
2. Blend chiles with garlic, onion, vinegar, oregano, cumin, paprika, salt, and pepper until smooth.
3. Pour the chile sauce over the pork cubes and marinate in the fridge for at least 4 hours, preferably overnight.

Step 3: Skewer the Pork

1. Remove pork from marinade and skewer evenly onto your soaked wooden or metal skewers.
2. Set them aside while the grill reaches temperature.

Step 4: Sear the Pork on the Center Grill Grate

1. Add a small amount of butter to the center grill grate.
2. Place skewers over the center grill grate and sear each side for 1–2 minutes until caramelized.

Step 5: Finish Cooking on the Flat Cooktop

1. Move skewers to the inner flat cooktop near the center to continue cooking at a slightly lower temp.
2. Rotate occasionally and cook until internal temp reaches 145°F (remove at 130°F to allow carry-over cooking).

Tips

• Always remove your meat from the grill when it’s 15°F below your desired final temperature to account for carryover heat.
• Use different heat zones on the Arteflame’s flat top to manage doneness more precisely.
• Butter gives the skewers a richer flavor and enhances the caramelization on the pork.

Variations

• Spicy Hatch Chile Skewers: Add roasted Hatch green chiles to the marinade for extra heat and a smoky twist.
• Pineapple Pork Skewers: Add pineapple chunks between pieces of pork for a sweet-and-spicy combination.
• Pork Belly Adovada: Use rich pork belly instead of shoulder for a fattier, melt-in-your-mouth option.
• Beer-Marinated Adovada Skewers: Add 1/4 cup of dark beer to the marinade for deeper flavor notes.
• Adovada Veggie Skewers: Alternate marinated pork with zucchini, onions, and bell peppers for a full-meal skewer.

Best pairings

• Grilled corn with cotija cheese and lime
• Charred street tacos with guacamole
• Smoky black beans cooked on the flat top
• Grilled chili lime watermelon wedges
• A crisp, citrusy IPA or a smoky mezcal cocktail

Conclusion

These New Mexico Carne Adovada Skewers capture the essence of the Southwest with every bite. The Arteflame grill's high-heat searing and spacious flat cooktop make it effortless to cook juicy, flavor-packed skewers while managing perfect doneness. It's grilling made simple, delicious, and dramatic!