Carne Adovada

New Mexican carne adovada is a traditional dish featuring tender pork slow-cooked in a rich, flavorful red chile sauce. The sauce, made from dried New Mexico red chiles, garlic, oregano, and other spices, infuses the meat with a smoky, slightly spicy, and earthy flavor. Often served with warm tortillas, rice, or beans, this dish is a hallmark of New Mexican cuisine, showcasing the region's love for bold, chile-based flavors.

Carne Adovada in a clay bowl with a wooden spoon, featuring marinated pork in red chili sauce, labeled with text "Carne Adovada" and "Chile Revival."

INGREDIENTS

  • 2 lbs pork shoulder (1-2 inch cubes)

  • 1/2 cup Hatch red chile powder

  • 3 tbsp olive oil

  • 3-4 minced garlic cloves

  • 2 tbsp flour (optional)

  • 2 cups broth (chicken/vegetable)

  • 1 tsp ground cumin

  • 1 tsp dried oregano

  • 1/2 tsp smoked paprika (optional)

  • 1 tbsp vinegar (apple cider or white)

  • 1 tsp salt (to taste)

  • 1/2 tsp black pepper

RECIPE

  • Heat 1 tbsp of olive oil in a large skillet over medium-high

    heat. Sear the pork cubes in batches until browned on all

    sides. Set aside.

  • In the same skillet, lower the heat to medium and add the

    remaining olive oil. Sauté the garlic until fragrant (about

    30 seconds). Sprinkle in the flour (if using) and stir well to

    create a roux. Add the red chile powder, cumin, oregano and

    smoked paprika, stirring constantly for 1-2 minutes to toast

    the spices.

  • Gradually pour in the broth, stirring to avoid lumps.

    Add vinegar, salt, pepper, and honey (if using). Bring the

    mixture to a gentle simmer.

  • Return the browned pork to the skillet, ensuring it's coated

    in the sauce. Cover and simmer on low heat for 1.5 to 2

    hours, stirring occasionally, until the pork is tender and

    the sauce has thickened. Add more broth if needed.