Carne Adovada
Tender chunks of pork, slow-cooked in a rich, smoky red chile sauce until fall-apart tender. A classic New Mexican stew that's deeply flavorful and perfect for wrapping in tortillas or serving over rice.
For 6 servings
5 steps. 170 minutes total.
- 1
Step 1
- a.Prepare the Chiles
- b.Wipe the dried chiles clean with a damp cloth. Remove the stems and shake out as many seeds as possible.
- c.Heat a dry cast-iron skillet or comal over medium heat. Toast the chiles in a single layer for 30-60 seconds per side until they become fragrant and slightly pliable. Do not let them burn, or the sauce will be bitter.
- d.Place the toasted chiles in a medium bowl and cover them with 4 cups of hot water. Let them soak for 30 minutes to fully rehydrate and soften.
- 2
Step 2
- a.Create the Red Chile Sauce
- b.Drain the softened chiles, reserving about 1 cup of the soaking liquid.
- c.Transfer the chiles to a high-speed blender. Add the chopped onion, garlic cloves, chicken broth, apple cider vinegar, Mexican oregano, cumin, salt, and pepper.
- d.Blend on high for 2-3 minutes until the sauce is completely smooth. If it's too thick, add a tablespoon of the reserved chile water at a time until it reaches a thick, pourable consistency.
- e.For an extra-smooth sauce, you can strain it through a fine-mesh sieve, pressing on the solids to extract all the liquid.
- 3
Step 3
- a.Sear the Pork
- b.Pat the pork cubes completely dry with paper towels to ensure a good sear.
- c.Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
- d.Working in batches to avoid overcrowding the pan, sear the pork cubes on all sides until deeply browned, about 5-7 minutes per batch. Transfer the seared pork to a separate plate.
- 4
Step 4
- a.Combine and Slow Cook
- b.Preheat your oven to 325°F (165°C).
- c.Return all the seared pork to the Dutch oven. Pour the blended red chile sauce over the pork. If using, stir in the brown sugar.
- d.Stir until the pork is evenly coated. Bring the mixture to a gentle simmer on the stovetop.
- e.Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
- f.Bake for 2.5 to 3 hours. The dish is ready when the pork is exceptionally tender and falls apart easily with a fork.
- 5
Step 5
- a.Finish and Serve
- b.Carefully remove the Dutch oven from the oven and let it rest, covered, for 10-15 minutes.
- c.If desired, skim any excess fat from the surface with a large spoon.
- d.Gently stir the stew. Serve hot with warm flour tortillas, pinto beans, rice, and a dollop of sour cream or crumbled cotija cheese.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the deepest flavor, marinate the seared pork in the red chile sauce in the refrigerator for at least 4 hours, or ideally overnight, before baking.
- 2Don't skip searing the pork. This Maillard reaction creates a deep, savory crust that adds immense flavor to the final stew.
- 3Straining the chile sauce through a fine-mesh sieve after blending will result in a silkier, more refined texture.
- 4The flavor of Carne Adovada improves significantly the next day. It's an excellent dish to make ahead of time.
- 5Store leftovers in an airtight container in the refrigerator for up to 4 days. It also freezes beautifully for up to 3 months.
Adapt it for your goals.
Slow Cooker Method
After searing the pork, transfer it to a slow cooker. Pour the sauce over the top, stir, and cook on low for 6-8 hours or on high for 3-4 hours.
Instant Pot MethodInstant Pot Method
Use the 'Sauté' function to sear the pork in batches. Return all pork to the pot, add the sauce, and stir. Cook on high pressure for 45 minutes, followed by a 15-minute natural pressure release.
Milder VersionMilder Version
To reduce the heat, use milder dried chiles like Ancho or Guajillo, and be meticulous about removing all seeds and veins before soaking.
Aromatic AdditionAromatic Addition
Add one or two bay leaves to the pot along with the sauce before baking for an extra layer of savory flavor.
Why this is on our healthy list.
Excellent Source of Protein
Pork shoulder is a complete protein, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
Rich in B Vitamins
This dish is a good source of B vitamins, particularly B12, B6, niacin, and thiamine, which are crucial for converting food into energy and maintaining a healthy nervous system.
Contains Antioxidants
The New Mexican red chiles are rich in Vitamin C and compounds like capsaicin, which have antioxidant properties that help protect the body's cells from damage.
Frequently asked questions
A typical serving of this Carne Adovada contains approximately 650-700 calories, primarily from the pork and oil. The exact number can vary based on the fat content of the pork shoulder.