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Carne Adovada Recipe
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4.88 from 8 votes

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!
Prep Time20 mins
2 hrs 10 mins
Total Time2 hrs 30 mins
Course: Main Course
Cuisine: American
Keyword: chili peppers, chili powder, one pot, pork, pork loin, pork shoulder
Servings: 8
Calories: 311kcal


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


  • 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


  • 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!



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