Name: Carne Adovada – Tender Pork in Flavorful Red Chile Sauce
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Ingredients: 3 lb pork shoulder (cut into chunks); 12 dried New Mexico red chiles (stemmed and seeded); 4 cloves garlic; 1 small white onion (chopped); 2 tbsp apple cider vinegar; 1 tsp Mexican oregano; 1 tsp ground cumin; 1.5 tsp salt (or to taste); 0.5 tsp black pepper; 2 tbsp neutral oil; 2 cups water or light broth (as needed)

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Carne Adovada is one of those dishes that instantly tells a story the moment it hits the table. Deep red, intensely aromatic, and unapologetically bold, this traditional New Mexico pork dish is all about patience, balance, and respect for simple ingredients. Unlike many pork stews or braises, Carne Adovada relies almost entirely on the flavor of dried red chiles rather than tomatoes or heavy spice blends. The result is a rich, earthy, slightly smoky sauce that clings to fork-tender pork and tastes even better the next day.

If you are searching for an authentic Carne Adovada recipe, this guide walks you through everything, from choosing the right cut of pork to preparing a smooth red chile sauce that does not overpower the meat. This is comfort food with cultural depth, perfect for slow weekends, family dinners, or meal prep that rewards you all week long.

What Is Carne Adovada?

Carne Adovada (sometimes spelled Adobada) is a classic dish from New Mexico cuisine. It traditionally features chunks of pork marinated and slowly cooked in a red chile sauce made from dried New Mexico chiles, garlic, oregano, and vinegar. The vinegar is essential, adding brightness and helping tenderize the meat while balancing the richness of the sauce.

Unlike Mexican adobo, which can vary widely by region, New Mexico Carne Adovada is distinctly chile-forward. The flavor comes from the chiles themselves rather than a long list of spices. This simplicity is what makes the dish so special.

Why You Will Love This Carne Adovada Recipe

Deep, authentic New Mexico red chile flavor
Fork-tender pork that melts in your mouth
Naturally gluten-free and dairy-free
Perfect for make-ahead meals
Versatile for tacos, burritos, bowls, or plates

Whether you are new to Southwest cooking or already love red chile dishes, Carne Adovada delivers bold flavor without complicated techniques.

Ingredients for Carne Adovada

Pork shoulder or pork butt, cut into large chunks
Dried New Mexico red chiles, stems and seeds removed
Garlic cloves
White onion
Apple cider vinegar or white vinegar
Dried Mexican oregano
Ground cumin
Salt
Black pepper
Neutral oil (such as canola or avocado oil)
Water or light pork broth

Each ingredient has a clear purpose. The pork shoulder provides enough fat to stay juicy during long cooking. New Mexico chiles bring mild heat and deep red color without bitterness. Vinegar brightens the sauce and keeps it balanced.

How to Make Carne Adovada Step by Step

1. Prepare the red chiles
Start by removing stems and seeds from the dried red chiles. Place them in a large bowl and cover with hot water. Let them soak for about 20–30 minutes until fully softened.

2. Blend the chile sauce
Drain the chiles, reserving some soaking liquid. Add the softened chiles to a blender along with garlic, onion, oregano, cumin, vinegar, salt, and a bit of the reserved liquid. Blend until completely smooth. The sauce should be thick but pourable.

3. Sear the pork
Season the pork chunks lightly with salt and pepper. Heat oil in a heavy pot or Dutch oven over medium-high heat. Brown the pork in batches, developing a deep golden crust. This step builds flavor, so do not rush it.

4. Combine and simmer
Return all pork to the pot and pour the red chile sauce over it. Add enough water or broth to barely cover the meat. Bring to a gentle simmer.

5. Slow cook until tender
Reduce heat to low, cover partially, and simmer for 1½ to 2 hours, stirring occasionally. The pork should be fork-tender, and the sauce thickened and rich.

6. Rest and adjust seasoning
Taste and adjust salt or vinegar as needed. Let the Carne Adovada rest for at least 15 minutes before serving. The flavors deepen as it sits.

Tips for the Best Carne Adovada

Use New Mexico chiles if possible. Substitutes change the flavor.
Blend the sauce thoroughly to avoid grainy texture.
Do not skip browning the pork. It adds depth.
Carne Adovada tastes even better the next day.

Variations and Customizations

Spicier version: Add a small dried chile de árbol.
Oven method: After simmering, transfer to a 325°F oven for slow braising.
Slow cooker: Brown pork and blend sauce, then cook on low for 6–8 hours.

How to Serve Carne Adovada

Carne Adovada is incredibly versatile. Serve it with warm flour tortillas, over rice, or alongside beans and roasted potatoes. It also makes incredible tacos, burritos, and breakfast plates with eggs.

Cultural Notes and Fun Facts

Carne Adovada is deeply tied to New Mexico identity, especially during holidays and family gatherings. Red chile is not just an ingredient, it is a cultural symbol. Many families have their own version, passed down through generations.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months. Reheat gently on the stovetop to preserve texture.

Final Thoughts

Carne Adovada is proof that simple ingredients, treated with care, can create extraordinary flavor. This dish is bold, comforting, and deeply satisfying. Once you make it at home, it is likely to become a repeat favorite.