This traditional Carne Adovada recipe brings the authentic taste of New Mexico to your kitchen.
The dish features tender pork marinated and slow-cooked in a rich red chile sauce that delivers bold, smoky flavors.
Dating back centuries, this beloved New Mexican staple transforms simple ingredients into an extraordinary meal.
The beauty of this Carne Adovada recipe lies in its simplicity and depth of flavor. Red chile peppers create a complex sauce that penetrates every fiber of the pork.
Resulting in incredibly tender meat. Whether you’re hosting a family dinner or exploring Southwestern cuisine, this recipe guarantees restaurant-quality results at home.
When I First Introduced To
My first encounter with Carne Adovada happened at a small café in Santa Fe. The aromatic red chile sauce immediately captivated my senses.
While the fork-tender pork melted in my mouth. That unforgettable experience inspired me to master this traditional recipe.
Spending years perfecting the balance of chiles and spices that make this dish truly special.
Equipment List
- Large mixing bowl
- Sharp knife
- Cutting board
- Dutch oven or heavy pot
- Blender or food processor
- Fine mesh strainer
- Measuring cups and spoons
- Aluminum foil
Ingredients List
- 3 lbs pork shoulder, cut into 2-inch cubes
- 8 dried New Mexico red chiles, stems removed
- 4 cups hot water
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
Step-by-Step Preparation
- Remove stems and seeds from dried chiles carefully.
- Soak chiles in hot water for 30 minutes.
- Blend soaked chiles with soaking liquid until smooth.
- Strain mixture through fine mesh to remove skins.
- Heat oil in Dutch oven over medium heat.
- Season pork cubes with salt and pepper thoroughly.
- Brown pork pieces on all sides, about 8 minutes.
- Add minced garlic and cook for 1 minute.
- Pour chile sauce over browned pork completely.
- Add cumin and oregano to the mixture.
- Bring to boil, then reduce heat to low.
- Cover and simmer for 2.5 to 3 hours.
- Stir occasionally to prevent sticking or burning.
- Cook until pork shreds easily with fork.
Recipe Tips
- Use authentic New Mexico red chiles for the best flavor profile and traditional taste.
- Removing chile skins creates a smoother, more refined sauce texture.
- Maintain gentle heat to ensure tender, fall-apart pork without drying out.
- Add more salt or cumin during cooking to achieve your preferred flavor balance.
- This Carne Adovada recipe tastes even better the next day after flavors meld together.
What Can You Serve With Carne Adovada Recipe
- Warm Flour Tortillas: Soft, pillowy tortillas are perfect for wrapping the tender pork and soaking up the flavorful red chile sauce.
- Mexican Rice: Fluffy rice seasoned with tomatoes and spices complements the rich, spicy flavors while providing a neutral base.
- Refried Beans: Creamy beans add protein and fiber, creating a well-balanced meal that’s both satisfying and authentic.
Conclusion
This authentic Carne Adovada recipe delivers restaurant-quality results with simple techniques and traditional ingredients.
The slow-cooking process ensures incredibly tender pork infused with complex chile flavors.
Perfect for family gatherings or special occasions, this dish represents the heart of New Mexican cuisine and will become a cherished addition to your recipe collection.
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Carne Adovada Recipe
Equipment
- Large mixing bowl
- Sharp knife
- Cutting board
- Dutch oven or heavy pot
- Blender or food processor
- Fine mesh strainer
- Measuring cups and spoons
- Aluminum foil
Ingredients
- 3 lbs pork shoulder cut into 2-inch cubes
- 8 dried New Mexico red chiles stems removed
- 4 cups hot water
- 4 garlic cloves minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
Instructions
- Remove stems and seeds from dried chiles carefully.
- Soak chiles in hot water for 30 minutes.
- Blend soaked chiles with soaking liquid until smooth.
- Strain mixture through fine mesh to remove skins.
- Heat oil in Dutch oven over medium heat.
- Season pork cubes with salt and pepper thoroughly.
- Brown pork pieces on all sides, about 8 minutes.
- Add minced garlic and cook for 1 minute.
- Pour chile sauce over browned pork completely.
- Add cumin and oregano to the mixture.
- Bring to boil, then reduce heat to low.
- Cover and simmer for 2.5 to 3 hours.
- Stir occasionally to prevent sticking or burning.
- Cook until pork shreds easily with fork.
Notes
- Use authentic New Mexico red chiles for the best flavor profile and traditional taste.
- Removing chile skins creates a smoother, more refined sauce texture.
- Maintain gentle heat to ensure tender, fall-apart pork without drying out.
- Add more salt or cumin during cooking to achieve your preferred flavor balance.
- This Carne Adovada recipe tastes even better the next day after flavors meld together.
