Tender pork chunks braised in a deeply flavored red‑chile sauce—an iconic Southwest comfort dish.
Journey to the heart of New Mexico with this classic Carne Adovada—suave bites of pork shoulder simmered in a velvety red‑chile sauce made from dried chiles, garlic, vinegar, honey and aromatic spices. The result: rich, smoky, slightly sweet and warmly spiced meat that embodies Southwestern comfort cooking. Serve it with warm tortillas, rice, or beans and a wedge of lime for an unforgettable meal.
Table of Contents
Why You’ll Love This Recipe
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Bold chile flavour: The red‑chile sauce, made with New Mexico and ancho chiles, delivers smoky depth and moderate heat.
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Fall‑apart tender pork: Slow cooking transforms pork shoulder into luscious, melt‑in‑your‑mouth texture.
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Versatile serving options: Serve on its own, in tacos, burritos or over rice—many ways to enjoy.
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Make‑ahead and freezer‑friendly: Flavours deepen with time; leftovers reheat beautifully.
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Authentically Southwestern: Rooted deeply in New Mexico cuisine and tradition.
Ingredients
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6 dried New Mexico chiles (stems removed, seeds discarded)
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4 ancho chiles (stems removed, seeds discarded)
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6 garlic cloves
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3 Tbsp white vinegar
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1 Tbsp honey
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1½ tsp Mexican oregano
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1½ tsp cumin powder
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1 tsp salt, plus more for pork seasoning
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½ tsp cayenne powder (adjust for heat)
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⅛ tsp ground cloves
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2 Tbsp cooking oil
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2 lb pork shoulder, cut into bite‑sized chunks
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Freshly ground pepper, to taste
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1 medium white onion, diced
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Fresh cilantro, for garnish
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Lime wedges, for serving
Instructions
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Toast and soak chiles: Cut stems off chiles and slit side to open. Dry‑toast in a hot pan 1–2 minutes until fragrant (taking care not to burn to avoid bitterness). Then submerge chiles in hot water and soak ~10 minutes. Reserve soaking water.
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Make the sauce: In a blender, combine the soaked chiles, 1 cup of the soaking water, garlic, vinegar, honey, oregano, cumin, salt, cayenne and cloves. Blend until smooth.
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Brown the pork: Heat oil in a heavy skillet over medium‑high heat. Season pork chunks with salt & pepper. Brown them in batches until exterior is nicely seared. Remove to a plate.
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Sauté onion: In same skillet, add diced onion and sauté until translucent.
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Combine and simmer: Return pork to skillet, pour in chile sauce and add an additional cup of the reserved soaking water. Stir to combine. Bring to a simmer, reduce heat to low, cover and cook for 2–2½ hours until pork is fork‑tender.
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Finish & serve: Skim off excess grease from surface before serving. Garnish with fresh cilantro and serve with lime wedges, tortillas and/or rice.
Tips / Storage / FAQs
Tips:
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Dry‑toasting chiles brings out depth of flavor—don’t skip, but watch carefully to avoid burning.
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Use pork shoulder (or pork butt) for best texture; it holds up well to long braising.
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For gentler heat, reduce cayenne or use fewer chiles; to boost spice, include jalapeños or more cayenne.
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The sauce can be made ahead and stored for convenience.
Storage:
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Refrigerate leftovers in an airtight container for up to 3–4 days.
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Freeze for up to 2–3 months. Thaw overnight and reheat gently on stovetop.
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With time, flavours deepen—this dish often tastes even better the next day.
FAQs:
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Can I substitute other chiles? Yes—if New Mexico chiles are unavailable, use quality ancho or pasilla chiles.
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Can I use a slow cooker? Yes—after browning pork and making sauce, transfer to slow cooker and cook on Low for ~6‑8 hours.
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Is it very spicy? Traditionally mild‑to‑moderate heat. Adjust cayenne and chile varieties for your preference.
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Can I use a different cut of pork? Yes—from pork loin to pork butt—but texture may vary; lean cuts may dry out if overcooked.
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What is the difference between Carne Adovada and Chile Colorado? Carne Adovada uses pork in red chile sauce; Chile Colorado typically uses beef in a milder sauce.
Final Thoughts
Carne Adovada is a deeply satisfying dish that brings rich Southwestern flavor to your table. With its tender pork and vibrant chile sauce, it’s elegant enough for dinner guests yet comforting enough for a weeknight. Make it once, enjoy the leftovers, and let the flavors transport you to New Mexico in every bite.
Carne Adovada (New Mexican Stewed Pork)
Ingredients
Method
- Toast and soak chiles: Cut stems off chiles and slit side to open. Dry‑toast in a hot pan 1–2 minutes until fragrant (taking care not to burn to avoid bitterness). Then submerge chiles in hot water and soak ~10 minutes. Reserve soaking water.
- Make the sauce: In a blender, combine the soaked chiles, 1 cup of the soaking water, garlic, vinegar, honey, oregano, cumin, salt, cayenne and cloves. Blend until smooth.
- Brown the pork: Heat oil in a heavy skillet over medium‑high heat. Season pork chunks with salt & pepper. Brown them in batches until exterior is nicely seared. Remove to a plate.
- Sauté onion: In same skillet, add diced onion and sauté until translucent.
- Combine and simmer: Return pork to skillet, pour in chile sauce and add an additional cup of the reserved soaking water. Stir to combine. Bring to a simmer, reduce heat to low, cover and cook for 2–2½ hours until pork is fork‑tender.
- Finish & serve: Skim off excess grease from surface before serving. Garnish with fresh cilantro and serve with lime wedges, tortillas and/or rice.
Notes
