Carne Adovada Recipe

If there’s one dish that captures the smoky, earthy, and deeply comforting flavors of the Southwest, it’s Carne Adovada. This New Mexican classic features tender chunks of pork slowly simmered in a rich, vibrantly red chile sauce that’s spiked with just the right balance of sweet, tangy, and spicy notes. Whether you’re craving something bold for Sunday supper or looking to impress with an authentic taste of New Mexico, Carne Adovada is one recipe you’ll want to make over and over again.

Ingredients You’ll Need

The magic of Carne Adovada lies in its carefully chosen yet approachable ingredients—each one brings depth and authenticity. Layering dried chiles, pork, spices, and a touch of sweetness gives you the signature look and flavor that make this dish unforgettable.

• Pork butt or shoulder, 3 lb, trimmed and cut into 1.5-inch chunks: The marbling adds richness and keeps the meat tender after hours of slow-cooking.
• Dried ancho chiles, 4 (stems and seeds removed): Anchos bring a mild, chocolatey heat and add deep red color.
• Pasilla or New Mexico chiles, 4 (or a combo, stems and seeds removed): These chiles balance the anchos with earthy, raisin-like notes; perfect for a well-rounded sauce.
• Chicken broth or water, 2 cups: Use chicken broth for extra depth, or water for a lighter touch.
• Chipotle chiles in adobo, 1-3 (plus some adobo sauce): Their smoky heat gives the dish backbone—adjust to your preferred spice level.
• Honey, 2 tbsp: A little honey smooths the spice and pairs beautifully with the earthy chiles.
• White wine vinegar, 2 tbsp: Lifts the flavors and brightens the finished sauce.
• Garlic cloves, 6, peeled and roughly chopped: Essential aromatics that infuse every bite with savoriness.
• Ground cumin, 1 tbsp: Adds warmth and accentuates the Mexican spices.
• Dried Mexican oregano, 2 tsp: More robust than traditional oregano, it’s vital for authenticity.
• Ground cloves, 1/8 tsp: Just a pinch for mystery and complexity.
• Sea salt, 2 tsp: Enhances all the flavors—taste and adjust at the end.
• Small onion, 1, finely chopped: Melts into the sauce and builds the base flavor.
• Olive oil or vegetable oil, 2 tbsp: For searing the pork and sauteing the aromatics.
• Bay leaves, 2: Infuse the sauce with subtle herbal depth.
• Salt and ground black pepper, to taste: Always finish with a final seasoning for the perfect balance.

How to Make Carne Adovada

Step 1: Season and Prep the Pork

Begin by patting your pork chunks completely dry with paper towels or a clean kitchen towel—this ensures a great sear later on. Sprinkle generously with salt and freshly ground black pepper, then set the pork aside while you move on to the chile sauce. This step helps season the meat and starts building layers of flavor from the very beginning.

Step 2: Soften the Dried Chiles

In a small saucepan, combine your stemmed and seeded dried chiles with chicken broth (or water). Bring everything to a boil over medium-high heat, then drop the temperature to low. Press the chiles down with a spoon so they’re completely submerged, cover, and let them gently simmer until soft—about 8 to 10 minutes. Allow the mixture to cool uncovered for another 10 minutes. The chiles will soak up the broth and become beautifully pliable.

Step 3: Blend the Chile Sauce

Transfer the softened chiles and about half of the soaking liquid to a blender. Add your chipotle chiles in adobo, a spoonful of adobo sauce, honey, white wine vinegar, garlic, ground cumin, Mexican oregano, ground cloves, and sea salt. Blitz everything on high speed for about two minutes, or until the sauce is silky and smooth. Pour in the remaining cooking liquid and blend again. This sauce is the soul of every Carne Adovada—it should be fragrant and vibrantly red.

Step 4: Sear the Pork

If you’re cooking on the stovetop or in the oven, preheat your oven to 325ºF if you haven’t already. Heat oil in a heavy-bottomed pot or Dutch oven over medium-high. Working in batches so the pork browns instead of steaming, sear the meat on all sides until golden—about 6 minutes total. If the pot looks dry, add more oil as needed. Transfer browned pork to a bowl, but keep all those toasty bits in the pot.

Step 5: Sauté the Aromatics

Add the finely chopped onion to the same pot and sauté, stirring frequently, until soft and translucent—about 3 to 4 minutes. Toss in the chopped garlic and cook just until you catch its heady fragrance, about 30 seconds. This combination is the aromatic backbone that supports the chile sauce.

Step 6: Simmer with Chile Sauce

Pour your blended chile sauce into the pot, scraping up every little brown bit from the bottom—those are flavor gold! Return the pork and any juices to the pot, nestle in the bay leaves, and stir so every piece is cloaked with sauce. Bring everything to a gentle boil.

Step 7: Cook Low and Slow (Oven or Stovetop)

For the stovetop: Lower the heat all the way, cover, and let the Carne Adovada simmer gently for 2 to 2.5 hours, stirring occasionally. For oven cooking: Cover the pot and bake at 325ºF for the same amount of time. Either way, the goal is fall-apart tender pork in a thick, deeply flavorful sauce. If the sauce seems thin at the end, uncover and simmer on the stove until thickened to a consistency like ketchup.

Step 8: Finish and Serve

Taste and adjust the final seasoning with salt and pepper if needed. Carne Adovada is at its best when the flavors are bold but balanced. Serve hot with steamed rice, fluffy corn tortillas, plenty of chopped cilantro, and lime wedges on the side for a burst of brightness.

How to Serve Carne Adovada

Garnishes

The right garnishes make all the difference—sprinkle generous handfuls of chopped fresh cilantro for herbal freshness, and offer lime wedges for a bright, zesty hit that cuts through the richness. For even more flair, scatter diced onions, a little crumbled queso fresco, or thinly sliced scallions on top to add texture and extra pops of color.

Side Dishes

Carne Adovada loves traditional sides—think fluffy Mexican rice, charred corn tortillas, and slow-simmered beans. Creamy refried beans, a tangy cabbage slaw, or even roasted vegetables are perfect partners that help round out the flavors and soak up all that glorious sauce. Don’t forget a cooling avocado salad to mellow the gentle heat!

Creative Ways to Present

Go beyond the classic plate—serve Carne Adovada tucked into tacos, folded into breakfast burritos, or even spooned over nachos for an irresistibly saucy twist. It’s also a knockout filling for tortas or tostadas, and works beautifully as the centerpiece of a festive brunch with poached eggs and pickled red onions.

Make Ahead and Storage

Storing Leftovers

Carne Adovada is a dream for leftovers! Once cooled, transfer any remaining pork and sauce to an airtight container and refrigerate. The flavors deepen overnight, making day-two servings even more delicious. Properly stored, it will keep beautifully for up to 4 days.

Freezing

For longer storage, Carne Adovada freezes exceptionally well. Place cooled portions in freezer-safe bags or containers, making sure to remove as much air as possible to prevent freezer burn. Label and freeze for up to three months—just defrost overnight in the fridge before reheating.

Reheating

To reheat Carne Adovada, simply warm it gently in a covered saucepan over low heat, stirring occasionally and adding a splash of water or broth if the sauce has thickened too much. You can also microwave individual portions, but be sure to cover so it doesn’t dry out. The flavors will be even more concentrated after a night in the fridge!

FAQs

Can I use another cut of pork for Carne Adovada?

While pork butt or shoulder is traditional because of its marbling and tenderness after slow cooking, you can use country-style ribs or even pork loin in a pinch—just be aware leaner cuts may not be as juicy.

Is Carne Adovada very spicy?

The heat level is flexible; using just one chipotle chile keeps it mild, while three will add more kick. Feel free to adjust the amount to your family’s palate or leave out the chipotle altogether for a gentler dish.

Do I have to use both types of dried chiles?

Combining anchos with pasilla or New Mexico chiles creates a balanced flavor and color, but if you can only find one type, simply double up—they’ll still deliver a delicious Carne Adovada.

What’s the best way to make Carne Adovada ahead?

This recipe is perfectly suited for prepping in advance. You can cook the entire dish a day ahead and gently reheat before serving—the flavors actually improve with time, making leftovers a real treat.

Can I make this dish in a slow cooker?

Absolutely! Brown the pork and make the sauce as directed, then transfer everything to your slow cooker. Cook on low for about 6-7 hours, or until the pork is fork tender and the sauce is thick and luscious.

Final Thoughts

If you’ve never cooked Carne Adovada before, now’s the perfect moment to dive in! Each step is truly rewarding, and the end result is an irresistibly cozy, flavor-packed meal that’s as fun to share as it is to eat. Round up your favorite garnishes and sides, and get ready to savor an iconic taste of the Southwest—your table is about to get a whole lot happier!

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