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Carne Adovada – Tender Pork in Flavorful Red Chile Sauce

Authentic New Mexico-style pork slowly cooked in a rich, earthy red chile sauce until fork-tender and deeply flavorful.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: New Mexican, Southwestern
Calories: 420

Ingredients
  

Pork and Chile Sauce
  • 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

Equipment

  • Dutch oven or heavy pot
  • Blender
  • Cutting board
  • Knife

Method
 

  1. Soak dried red chiles in hot water for 20–30 minutes until softened.
  2. Blend softened chiles with garlic, onion, vinegar, oregano, cumin, salt, and reserved soaking liquid until smooth.
  3. Season pork with salt and pepper. Brown in oil in a heavy pot until well seared.
  4. Pour chile sauce over pork and add enough water or broth to barely cover.
  5. Simmer gently, partially covered, for 1½–2 hours until pork is fork-tender.
  6. Adjust seasoning and rest before serving.

Notes

Flavor improves after resting or overnight refrigeration.