Go Back

Carne Adovada (New Mexican Stewed Pork)

Carne Adovada is a classic New Mexican stew of pork braised in a flavorful red‑chile sauce with garlic, cumin and vinegar. Serve with rice or tortillas.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 8
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 6 dried New Mexico chiles stems removed, seeds discarded
  • 4 ancho chiles stems removed, seeds discarded
  • 6 garlic cloves
  • 3 Tbsp white vinegar
  • 1 Tbsp honey
  • 1½ tsp Mexican oregano
  • 1½ tsp cumin powder
  • 1 tsp salt plus more for pork seasoning
  • ½ tsp cayenne powder adjust for heat
  • ⅛ tsp ground cloves
  • 2 Tbsp cooking oil
  • 2  lb pork shoulder cut into bite‑sized chunks
  • Freshly ground pepper to taste
  • 1 medium white onion diced
  • Fresh cilantro for garnish
  • Lime wedges for serving

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Sauté onion: In same skillet, add diced onion and sauté until translucent.
  5. 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.
  6. Finish & serve: Skim off excess grease from surface before serving. Garnish with fresh cilantro and serve with lime wedges, tortillas and/or rice.

Notes

Dry‑toasting chiles brings out depth of flavor—don’t skip, but watch carefully to avoid burning.
Use pork shoulder (or pork butt) for best texture; it holds up well to long braising.
For gentler heat, reduce cayenne or use fewer chiles; to boost spice, include jalapeños or more cayenne.
The sauce can be made ahead and stored for convenience.