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Carne Adovada

Tender pork shoulder simmered in rich red chile sauce, perfect for authentic New Mexican meals.
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Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: New Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs Pork Shoulder cut into 1-inch cubes
  • Salt & Pepper to taste
  • 4-5 Dried Red Chiles such as New Mexico or guajillo
  • 4 cloves Garlic
  • 1 Onion medium, chopped
  • 1 tsp Cumin
  • 1 tsp Oregano
  • 2 tbsp Olive Oil
  • 2 tbsp Lime Juice
  • 1 cup Chicken Broth
  • 2 tbsp Cilantro chopped for garnish

Equipment

  • Dutch oven
  • Skillet
  • Blender
  • Knife

Method
 

  1. Toast dried chiles 1–2 minutes. Remove seeds and soak in hot water 20 minutes.
  2. Blend soaked chiles with garlic, onion, cumin, oregano, and lime juice until smooth.
  3. Brown pork cubes in olive oil over medium-high heat. Season with salt and pepper.
  4. Pour chile sauce over pork. Add chicken broth. Simmer on low 2–3 hours until tender.
  5. Garnish with cilantro and serve with tortillas or rice.

Notes

Adjust spice level with extra chiles or cayenne. Slow cooking enhances flavor.