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Carne Adovada: Rich, Slow-Cooked New Mexican Pork
Carne Adovada is a classic New Mexican dish featuring tender pork simmered in a rich red chile sauce. This iconic comfort food is perfect for weekend dinners, family gatherings, or serving with tortillas and rice for a traditional feast.
The secret to authentic Carne Adovada lies in the red chile sauce. Dried chiles are toasted, soaked, and blended with garlic, onion, and spices to create a deep, smoky, and slightly tangy sauce. The pork absorbs these flavors during slow cooking, resulting in melt-in-your-mouth texture and bold taste.
Ingredients
- Pork Shoulder: 2 lbs, cut into 1-inch cubes
- Salt & Pepper: to taste
- Dried Red Chiles: 4–5, such as New Mexico or guajillo
- Garlic: 4 cloves
- Onion: 1 medium, chopped
- Cumin: 1 tsp
- Oregano: 1 tsp
- Olive Oil: 2 tbsp
- Lime Juice: 2 tbsp
- Chicken Broth: 1 cup
- Cilantro: 2 tbsp, chopped for garnish
Instructions
- Prepare Chiles: Toast dried chiles in a skillet over medium heat 1–2 minutes until fragrant. Remove seeds and stems, soak in hot water for 20 minutes.
- Blend Sauce: Combine soaked chiles, garlic, onion, cumin, oregano, and lime juice in blender until smooth.
- Brown Pork: In a large pot or Dutch oven, heat olive oil over medium-high heat. Season pork cubes with salt and pepper, then brown on all sides.
- Cook Pork in Sauce: Pour blended chile sauce over pork. Add chicken broth. Simmer on low heat, covered, for 2–3 hours, stirring occasionally, until pork is tender.
- Serve: Garnish with fresh cilantro. Serve with warm tortillas, rice, or beans.
Tips for Perfect Carne Adovada
- Chile Selection: Use authentic New Mexico or guajillo chiles for traditional flavor.
- Slow Cooking: Low and slow ensures tender pork and deep flavor absorption.
- Adjust Heat: Add a pinch of cayenne or jalapeño if you prefer spicier sauce.
- Make Ahead: Carne Adovada tastes even better the next day as flavors meld.
Variations
- Oven-Baked Version: Cover pork and sauce in a baking dish, bake at 325°F (165°C) for 2–3 hours.
- Instant Pot: Cook pork in sauce under high pressure for 35 minutes for a faster version.
- Smoky Twist: Add a chipotle chile for smoky flavor.
Serving Suggestions
- Serve with flour or corn tortillas for tacos or burritos.
- Pair with Mexican rice and beans for a full traditional meal.
- Top with diced onions, avocado, or cotija cheese for extra flavor.
Fun Facts
Carne Adovada is a staple of New Mexican cuisine, dating back hundreds of years. The name literally means “pork in red sauce,” and it’s traditionally slow-cooked for family feasts. The red chile sauce is what gives this dish its signature deep color and flavor.
Storage
- Refrigerate: Store leftover Carne Adovada in an airtight container for up to 3–4 days.
- Freeze: Can be frozen for up to 2 months. Thaw in fridge before reheating.
Carne Adovada
Tender pork shoulder simmered in rich red chile sauce, perfect for authentic New Mexican meals.
Ingredients
Equipment
Method
- Toast dried chiles 1–2 minutes. Remove seeds and soak in hot water 20 minutes.
- Blend soaked chiles with garlic, onion, cumin, oregano, and lime juice until smooth.
- Brown pork cubes in olive oil over medium-high heat. Season with salt and pepper.
- Pour chile sauce over pork. Add chicken broth. Simmer on low 2–3 hours until tender.
- Garnish with cilantro and serve with tortillas or rice.
Notes
Adjust spice level with extra chiles or cayenne. Slow cooking enhances flavor.
