• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • About
  • Cookbooks
  • Shop

Chili Pepper Madness logo

  • Recipe Index
  • RECIPES BY TYPE
    • BBQ/Grilled
    • Burgers
    • Chicken Wings
    • Chili
    • Curry
    • Dehydrator
    • Game Day
    • Hot Sauce Recipes
    • Jalapeno Poppers
    • Marinades
    • Pickling
    • Preserving
    • Quick and Easy
    • Salsas
    • Sauces
    • Seasonings
    • Stuffed Peppers
    • Tacos
  • COOKING TIPS
  • Pepper Info
    • Chili Pepper Types
    • The Scoville Scale
    • Hottest Peppers in the World
    • Growing Chili Peppers
    • Preserving
    • Health Benefits
    • Frequently Asked Questions
    • Buy Plants & Seeds
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • All Recipes
  • Pepper Info
  • Chili Pepper Types
  • The Scoville Scale
  • Growing Chili Peppers
  • Preserving
  • Chili Pepper Health Benefits
  • Frequently Asked Questions
  • Cooking Tips
  • Cookbooks
  • Shop
  • About Us
×

Home » Recipes » Carne Adovada

Carne Adovada

by Mike Hultquist · Oct 23, 2020 · 66 Comments

Jump to Recipe Save Saved!
Carne Adovada Recipe

This carne adovada recipe is pure New Mexico in a bowl, with tender chunks of pork simmered in a rich and flavorful red chili gravy. Perfect for tacos and so much more!

Meaty Chunks of Carne Adovada in a bowl, ready to enjoy

Carne Adovada Recipe

Carne Adovada in the house, my friends! Ever hear of carne adovada? If not, you're in for a flavor-blasting treat! Carne Adovada is straight out of New Mexico. The locals have been enjoying this amazing dish for years, and now you can too.

Hey, we can't let the good people of New Mexico have all the great flavors, can we? If you're a fan of juicy, tender chunks of pork that simmered in a thick sauce that is chili pepper heavy you may have just found your new favorite pork dish.

Let's discuss!

What is Carne Adovada?

Carne Adovada is a classic New Mexican dish of tender, juicy chunks of pork cooked low and slow in a mild red chili sauce that has the consistency of gravy. It is very much like a pork version of famous Texas chili or Chili Colorado, where pork is the star rather than beef. The key is the rich and flavorful sauce made with New Mexican chili peppers.

What's the Difference Between Carne Adovada and Carne Adobada?

"Carne Adovada" is similar to Mexican "Carne Adobada", which refers to meat cooked in adobo sauce, aromatics and vinegar. It is more of a general term for different types of dishes. This New Mexican dish is a more specific pork stew recipe.

My version makes the recipe incredibly easy with New Mexican chili powder for the pork braise, though you can use whole dried chiles as well. 

Let's talk about how to make carne adovada, shall we?

Carne Adovada Ingredients

  • Pork. Pork shoulder (pork butt) is ideal for this recipe, though you can use pork loin.
  • Olive Oil. For cooking.
  • FOR THE RED CHILI GRAVY
  • Onion and Garlic.
  • Fresh Chili Peppers. Poblano pepper, jalapeno pepper, and optional serrano pepper for a spicy version.
  • Flour. For thickening.
  • Chicken Broth.
  • Fresh Orange Juice.
  • Chili Powders. Use New Mexico red chili powder, like Chimayo (or use dark red chili powder, or ancho, pasilla, or both).
  • Other Seasonings. Mexican oregano, coriander, ground cumin, and salt and black pepper.
  • Vinegar. Apple cider vinegar or a good tasting white vinegar.
  • Honey. For a slight touch of sweetness.

How to Make Carne Adovada - the Recipe Method

Prep Your Cooking Pot. First, heat 2 tablespoon oil in a large pot to medium-high heat. I use my Dutch oven for this.

Brown the Pork. Pat the chopped pork dry with paper towels. Season with salt and pepper and lightly brown the pork a couple minutes per side.

Searing off the chunks of pork to make carne adovada

You may need to do this in batches. Don't overcook the pork. Remove the pork and set it aside for now.

Cook the Onion, Peppers, and Garlic. Heat 1 more tablespoon oil in the same pot and add the onion and peppers. Stir cook them down for 5 minutes to soften.

Add the garlic and cook another minute, stirring, until the garlic blooms and becomes fragrant.

The Flour. Add the remaining 2 tablespoon olive oil and stir in the 2 tablespoons of flour. Cook, stirring constantly for 5 minutes to cook out the raw flour flavor. You can cook stirring longer if you'd like.

Add the Liquids. Add the chicken broth, orange juice, red chile powder, oregano, coriander, cumin and a bit more salt and pepper to taste. Cook for 5 minutes to thicken the gravy or red chile sauce and develop the flavors, stirring occasionally.

Got my spicy gravy ready in the pot for the seared chunks of pork

Return the browned pork to the pot bring to a boil.

Carne Adovada simmering in a pot

Simmer the Carne Adovada. Reduce the heat, cover, then cook the entire pot of pork in the gravy for 2 hours, or until the pork is fall-apart tender. The sauce should be nice and thick, like a chili gravy. You can also do this in a slow cooker / Crockpot or InstantPot.

Stir in the vinegar and honey. Season with a bit of salt and pepper to taste.

Serve! 

Boom! Done! Time to enjoy your carne adovada. Pretty much one of the easiest pork chilies you can make, and I seriously love pork chili. This recipe does not mess around when it comes to flavor!

Chunks of Carne Adovada in a bowl

Slow Cooker Carne Adovada

You can easily make this recipe in your slow cooker, Crockpot or InstantPot.

To do so, follow steps 1-5 in the recipe using a hot pan or in your hot Instant Pot on saute mode.

Brown the seasoned pork in a hot pan or in your Instant Pot, then cook down the peppers and onions, and make your quick roux.

Then, add the remaining ingredients and cook on low for 4-5 hours or on high for 2-3 hours, or until the pork is fall apart tender.

Serving Carne Adovada

You can enjoy the recipe as is, but it is popularly served with corn tortillas or flour tortillas as tacos and burritos with all manner of popular fixings. Make a great taco bowl out of it with toppings and rice, like Arroz Verde (Green Rice).

You can also serve it for breakfast as your meat component. 

About the Peppers

Carne Adovada is traditionally made with New Mexican chile peppers, of which there are many. They may be difficult for you to obtain locally, but you can order them online, or use New Mexican chili powder, which you can order online as well.

However, you can also make this dish with other Mexican peppers, which are often easier to find. Options include ancho peppers, guajillo peppers, mulato peppers, pasilla peppers, chipotle peppers and others.

Or, use California peppers as a good substitute, or a combination of all of these and their powder versions.

Recipe Tips & Notes

  • Use Whole Dried Peppers. If you'd like to make this dish with whole peppers, seed and stem them first, lightly toast them, then simmer with all of your liquids. Pure the mix before  using it for your pork braise.
  • Spice Factor. Carne Adovada is not meant to be a hot and spicy dish, as New Mexican peppers are not traditionally hot. You can, however, heat things up like I enjoy with some jalapeno peppers, serrano peppers, or use hotter chile peppers.
  • Refrigerate and Serve the Next Day for More Depth of Flavor. One way to develop extra flavor, if you have the time, is to stop the cooking process once you've added the pork to the pot. Rather than simmering, cover and refrigerate at least 2 hours or overnight. Then, when you're ready to cook, simmer the pot on low, covered, or bake it at 350 degrees F, until the pork is tender.
  • Swap out the pork for flank steak or chuck roast for a beefy version!

Storage and Leftovers

You can store carne adovada in a sealed container in the refrigerator for up to 5 days. To enjoy it again, simply reheat it over medium heat in a pot on the stovetop.

You can also freeze carne adovada in freezer proof containers for 3 months or longer.

That's it, my friends. I hope you enjoy my carne adovada recipe. Let me know if you make it. I'd love to hear how it turned out for you. Keep it spicy!

Try Some of My Other Popular Recipes

  • Chipotle Chili
  • Slow Cooker Southwest Beef Chili
  • Pork Chili with Roasted Red Hatch Peppers
  • Chili Verde
  • Chunky Vegetarian Chili
  • Green Chili Stew with Pork
  • Asado de Puerco (Mexican Pork Stew)
  • Homemade Sofritas
  • See all of my chili recipes here
Carne Adovada on a fork

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Carne Adovada Recipe
Print

Carne Adovada Recipe

This carne adovada recipe is pure New Mexico in a bowl, with tender chunks of pork simmered in a rich and flavorful red chili gravy. Perfect for tacos and so much more!
Save Recipe Saved!
Course: Main Course
Cuisine: American
Keyword: chili peppers, chili powder, one pot, pork, pork loin, pork shoulder
Prep Time: 20 minutes minutes
2 hours hours 10 minutes minutes
Total Time: 2 hours hours 30 minutes minutes
Calories: 311kcal
Author: Mike Hultquist
Servings: 8
Tap or hover to scale
4.95 from 18 votes
Leave a Review

Ingredients

  • 2 1/2 pounds pork shoulder pork butt, cut into chunks - Or you can use pork loin
  • 2 tablespoon olive oil

FOR THE RED CHILI GRAVY

  • 3 tablespoons olive oil divided
  • 1 large onion chopped
  • 1 poblano pepper chopped
  • 2 small jalapeno peppers chopped (optional, for more heat, or use a serrano pepper for hotter)
  • 4 cloves garlic chopped
  • 2 tablespoons flour
  • 3 cups chicken broth
  • Juice from 1 orange
  • 3/4 cup New Mexico red chili powder like Chimayo (or use dark red chili powder, or ancho, pasilla, or both)
  • 1 teaspoon oregano
  • 1 teaspoon coriander
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey or more to taste

Instructions

  • Heat 2 tablespoons oil in a large pot to medium-high heat. I use my Dutch oven for this.
  • Pat the chopped pork dry with paper towels. Season with salt and pepper and brown the pork a couple minutes per side. You may need to do this in batches. Remove the pork and set it aside for now.
  • Heat 1 more tablespoon oil in the same pot and add the onion and peppers. Stir cook them down for 5 minutes to soften.
  • Add the garlic and cook another minute, stirring, until the garlic blooms and becomes fragrant.
  • Add the remaining 2 tablespoon olive oil and stir in the 2 tablespoons of flour. Cook, stirring constantly for 5 minutes to cook out the raw flour flavor. You can cook stirring longer if you'd like.
  • Add the chicken broth, orange juice, chili powder, oregano, coriander, cumin and a bit more salt and pepper to taste. Cook for 5 minutes to thicken the gravy and develop the flavors.
  • Return the browned pork to the pot bring the pot to a boil. Reduce the heat, cover, then cook the entire pot of pork in the gravy for 2 hours, or until the pork is fall-apart tender. The sauce should be nice and thick, like a chili gravy.
  • Stir in the vinegar and honey. Season with a bit of salt and pepper to taste.
  • Serve!

Video

Nutrition Information

Calories: 311kcal   Carbohydrates: 19g   Protein: 22g   Fat: 19g   Saturated Fat: 4g   Cholesterol: 58mg   Sodium: 458mg   Potassium: 864mg   Fiber: 8g   Sugar: 5g   Vitamin A: 6669IU   Vitamin C: 18mg   Calcium: 100mg   Iron: 5mg
Carne Adovada Recipe
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

NOTE: This recipe was updated on 10/23/20 to include new information and video. It was originally published on 5/4/20.

 

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Donnie P says

    August 02, 2021 at 3:31 pm

    5 stars
    Mike,
    Greetings from southern NM. The rating is in spite of me being a green guy. Anyway, made the dish in my instant pot. The additions were adding 8oz of diced Hatch medium green chili, can of black beans and rice. My only suggestion for the original recipe is adding about quarter to half more of orange juice and honey.

    What I appreciated most is making the red sauce with red chili powder. Who woulda thunk. I've tried, twice to, make the sauce from scratch and didn't like the outcome. Looking forward to preparing other recipes of yours. Take care.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 03, 2021 at 5:47 am

      Thanks so much, Donnie. I appreciate it and am super happy you enjoyed it! All the best.

      Reply
  2. sf says

    February 05, 2021 at 12:41 pm

    5 stars
    I used loin - but agree with the comment above that while, yes, it while it was tender enough, it didn't shred like shoulder. I will try this next time with shoulder. My BF, who I love cooking for because he can dissect and taste surprising things about recipes without even knowing what is in there, does not like spicy foods, so I intentionally left out the jalapenos. When he tasted this, he was very impressed ... all the flavors, without the heat, which he'd never experienced before ... it's usually flavors AND heat, rarely with the heat factor pulled away. He couldn't stop commenting about it!! He said if it had to assign a state to it, it would be New Mexico, and I said, "Funny you say that .... " and then told him about the recipe. So, this one really delivered for us. I added stuff to my own bowl to make it more spicy, and he was super-happy with his, the way it was. For the 3/4 cup of chili powder, I lightly toasted and ground up 4 dried guajjlo peppers & 2 dried ancho peppers, but that wasn't enough but I'd already cleaned the blender so I just added some dried ancho powder in a jar to make up the balance. The ground up peppers were more like wettish pepper flakes, not a ground powder, which added a gorgeous red color and interesting consistency to the finished product - it was a beautiful dish! (I was short on time though, so I cooked it in a pressure cooker on high for about 28 minutes.) I will definitely make this again, with shoulder, cooking it for the 2 hours, and maybe getting the liquid a little thicker ... it was 11PM at that point, so I kind of rushed the flour part. It was DAMN good already and with a few tweaks, I can't see how it won't be even better. Thank you for this recipe. I will be working my way through many of your others.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 05, 2021 at 1:26 pm

      Thanks so much, SF. Super happy you both enjoyed it. We really love this one. Such a wonderful flavor. All the best!

      Reply
  3. Jérémie says

    October 26, 2020 at 1:07 pm

    5 stars
    An explosion of flavors! I followed the recipe exactly, except I didn't have enough time, so I used the Instant Pot pressure cook. Great recipe, Mike! thank you, Sir!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 26, 2020 at 1:44 pm

      Wonderful! Glad you enjoyed it, Jérémie! Great idea in the pressure cooker. Very nice.

      Reply
  4. Jazz says

    August 18, 2020 at 3:55 pm

    5 stars
    Another super yummy recipe! For the chili powder, I used equal parts of ancho chile powder, guajillo powder, and store bought chili powder.

    A few notes -

    1. I used my Instant Pot (50 minutes at High pressure) and the pork was fall apart tender.

    2. Being keto, I did not add flour, and the recipe was still plenty thick (that's assuming the flour is there for thickening, rather than some other reason).

    3. DEFINITELY add the vinegar and sweetener (at the end of the recipe). The addition elevates the flavor from good to outstanding.

    4. I increased the amount of cumin and coriander up to 1 Tablespoon each because I really like the flavor of these spices.

    5. I omitted the honey (too many carbs) and used fake brown sugar instead. Same amount used though.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 19, 2020 at 6:39 am

      Great! Happy you enjoyed it, Jazz!

      Reply
  5. Caye Norwick says

    May 11, 2020 at 8:47 am

    Do you know what I could use in place of the flour, or what kind of flour that would work the same but make it gluten free? I hate this but am having some issues and have no idea how to substitute for it. Thanks, if anyone knows....

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 11, 2020 at 8:53 am

      Caye, you can use a gluten free flour like almond flour for thickening. Just be sure to check the best ratios for your chosen gluten free flour to flour. Let me know how it turns out for you.

      Reply
      • CAye Norwick says

        May 14, 2020 at 9:13 am

        Thanks, I know cornstarch will thicken and that should be gf. Having a hard time finding products right now...

        Reply
        • Michael Hultquist - Chili Pepper Madness says

          May 14, 2020 at 12:05 pm

          Yeah, crazy times, Caye.

          Reply
  6. Ellen says

    May 09, 2020 at 9:21 am

    Do you think I could use pork tenderloin? I have one in the freezer I need to use soon. Also can I use regular old chili powder from the supermarket? They never say what kind of chilies are in it. 3/4 cup? That's like the whole bottle?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 09, 2020 at 10:07 am

      Ellen, yes, you can use pork tenderloin, though it won't shred like pork shoulder will. You'll still get great flavor, though. You can use American chili powder blends with very good results. 3/4 cup is a lot, for big flavor, though you can dial it back to use 1/4 - 1/2 cup to try it and adjust moving forward. Let me know how it turns out for you.

      Reply
  7. chris says

    May 07, 2020 at 6:38 am

    when it calls for 3/4 cup chili powder and i don't have that kind, do i use what is on the store shelf? seems like a lot but you have never steered me wrong.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 09, 2020 at 7:05 am

      Hey, Chris. You can use an American chili powder blend from the store. I do use a lot of seasoning here. You can dial it back to 1/2 cup and see how you like the flavor. Let me know how that goes.

      Reply
  8. EDDIE says

    May 06, 2020 at 4:31 pm

    5 stars
    We made this last night . All i can say is wow. Cant wait to try another hreat tasting recipe

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 09, 2020 at 7:15 am

      Excellent! Glad you enjoy it, Eddie!

      Reply
  9. EDDIE says

    May 06, 2020 at 12:45 pm

    5 stars
    I also made this last night. All i can say is wow. Keep the delicious recipes coming

    Reply
  10. Maritza says

    May 05, 2020 at 5:45 pm

    Hi Mike, with all due respect, it's not "adovada", is "ADOBADA".

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 09, 2020 at 8:26 am

      Hi, Maritza. I appreciate the comment, but I did write about this in the post. "“Carne Adovada” is similar to Mexican “Carne Adobada”, which refers to meat cooked in adobo sauce, aromatics and vinegar. It is more of a general term for different types of dishes. This New Mexican dish is a more specific recipe."

      Reply
  11. Damien C. says

    May 05, 2020 at 2:37 pm

    5 stars
    Nom Nom Nom. This was the perfect recipe for our Cinco de Mayo with the family. Everyone raved about it. The pork could not be more tender.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 05, 2020 at 2:38 pm

      Thanks, Damien! Yes, we love this one, too! SO good.

      Reply
  12. jeff palmer says

    May 05, 2020 at 2:26 pm

    4 stars
    Just made it for tonight - in the cool midwest right now it is the bomb:) So good! We have latino grocery stores that do the Adobada in for a chicken (thighs or legs) marinade and its good. But this is better

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 05, 2020 at 2:38 pm

      Thanks, Jeff! Glad you enjoyed it.

      Reply
Newer Comments »

Primary Sidebar

ALL. SPICY. RECIPES. Hi, I’m Mike and I LOVE Spicy Food! Say goodbye to bland and boring food with my easy-to-follow recipes. Let’s get cooking!

More about me →

Mexican Cajun Sauces Seasonings
Order The Spicy Food Lovers' Cookbook by Mike Hultquist

AMAZON / BARNES & NOBLE / INDIEBOUND / BOOKS A MILLION

Order The Spicy Dehydrator Cookbook by Mike Hultquist

AMAZON / BARNES & NOBLE / INDIEBOUND

Footer

NEVER MISS A RECIPE

Receive my "5 Essentials for Spicy Cooking" email series & new recipes

  • Facebook
  • Pinterest
  • Instagram
  • Twitter
  • YouTube

↑ back to top

About | Contact | Travel-Food | Ingredients | Stories | Privacy | Disclaimer | © 2024 Chili Pepper Madness

EXCLUSIVE MEMBER OF MEDIAVINE FOOD