Carne Adovada – New Mexico’s Iconic Red Chile Braised Pork

Carne Adovada is more than just a recipe—it’s a cornerstone of New Mexican cuisine, rich with tradition, patience, and unmistakable red chile flavor. This deeply seasoned pork dish is slow-cooked until fork-tender, soaking up a bold, earthy chile sauce that feels both rustic and comforting. Every bite tells a story of heritage, family kitchens, and generations of cooks who understood the power of simple ingredients treated with care.

At its heart, carne adovada is about time. Pork shoulder is marinated and gently braised in a sauce made from dried red chile pods, garlic, oregano, cumin, and vinegar. The result is a dish that’s intensely flavorful without being overwhelming—warm, savory, slightly tangy, and beautifully complex. Unlike quick skillet meals, this is the kind of food that rewards patience, filling your kitchen with rich aromas as it slowly transforms.

What makes authentic carne adovada stand out is the chile itself. New Mexican red chile has a unique balance of mild heat and earthy sweetness that defines the dish. It’s not meant to burn—it’s meant to comfort. The sauce clings to the pork, thickening naturally as it cooks, creating a velvety texture that pairs perfectly with tortillas, rice, beans, or even eggs.

Carne adovada is often served for special occasions, holidays, or Sunday dinners, but it’s just as welcome on an ordinary day when you want something grounding and deeply satisfying. It’s versatile, reheats beautifully, and somehow tastes even better the next day.

If you’re looking for a dish that delivers bold flavor, cultural depth, and serious comfort, carne adovada deserves a place in your kitchen.

Ingredients:

• Pork shoulder, cut into large cubes
• Dried red chile pods, stems and seeds removed
• Garlic cloves
• Onion, chopped
• Apple cider vinegar
• Ground cumin
• Dried Mexican oregano
• Sea salt
• Water or broth
• Olive oil

Instructions:

1. Place the dried red chile pods in a bowl and cover with hot water. Soak for 20–30 minutes until softened.
2. Transfer the softened chiles to a blender along with garlic, vinegar, cumin, oregano, salt, and a bit of the soaking liquid. Blend until completely smooth.
3. Strain the chile sauce through a fine mesh sieve to remove any remaining skins.
4. Season the pork cubes generously with salt.
5. Heat olive oil in a heavy pot or Dutch oven over medium heat. Brown the pork in batches until lightly seared.
6. Add chopped onion to the pot and cook until softened.
7. Pour the red chile sauce over the pork, adding enough water or broth to just cover the meat.
8. Bring to a gentle simmer, cover, and cook on low heat for 2–3 hours, stirring occasionally, until the pork is tender.
9. Adjust seasoning as needed and serve hot.

Carne Adovada

Traditional New Mexican red chile–braised pork, slow-cooked until tender and deeply flavorful.

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Prep Time 30 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 3 hours hrs

Servings: 6 servings

Course: Dinner

Cuisine: New Mexican, Southwestern

Calories: 410

Ingredients Equipment Method Notes

Ingredients

  

Red Chile Pork

• 2 lb pork shoulder cut into cubes
• 12 pieces dried red chile pods stems and seeds removed
• 4 cloves garlic
• 1 medium onion, chopped
• 2 tbsp apple cider vinegar
• 1 tsp ground cumin
• 1 tsp Mexican oregano

Equipment

• Dutch oven
• Blender
• Fine mesh strainer

Method

 

1. Soak dried chile pods until softened, then blend with seasonings.
2. Strain chile sauce for smooth consistency.
3. Brown pork cubes in oil, then sauté onion.
4. Add chile sauce and simmer covered until pork is tender.

Notes

Flavor improves after resting overnight.

Tips & Tricks

• Straining the chile sauce creates a smoother, more authentic texture.
• Use pork shoulder for the best balance of fat and tenderness.
• Low and slow cooking is key—don’t rush it.
• Let the dish rest before serving to deepen the flavor.

Variations

• Add a touch of honey or brown sugar for subtle sweetness.
• Use beef instead of pork for a different but equally rich dish.
• Make it spicier by adding hotter chile pods.
• Finish with a squeeze of lime for brightness.

Serving Suggestions
Serve carne adovada with warm flour tortillas, Spanish rice, or pinto beans. It’s also excellent tucked into burritos, spooned over huevos rancheros, or served alongside roasted potatoes.

Storage Information
Store leftovers in an airtight container in the refrigerator for up to 4 days. Carne adovada freezes exceptionally well for up to 3 months.

FAQ

• Is carne adovada spicy?
  It’s mildly spicy, focused more on flavor than heat.
• Can I make it in advance?
  Yes—this dish tastes even better the next day.
• Is this gluten-free?
  Yes, naturally gluten-free.

History / Fun Facts
Carne adovada traces its roots to Spanish colonial cooking in New Mexico, where preservation through chile-based marinades was common. Today, it remains one of the most beloved dishes in New Mexican cuisine, proudly served in homes and restaurants alike.