Muy Bueno: Fiestas 
Carne Adovada (New Mexico-Style Pork Stew With Red Chiles)
Amigos, I can’t wait to share this recipe for Carne Adovada (New Mexico-Style Pork Stew With Red Chiles) with you. Spoon-tender chunks of slow-cooked pork swimming in a vibrant and intensely-flavored red chile sauce are perfect for eating like a bowl of chili, stuffing into corn tortillas, or serving with beans and rice.
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What Is Carne Adovada?
Carne Adovada is a specialty in New Mexican cuisine and is usually served as a main entrée similar to a stew (e.g. Pork Green Chile). Essentially it’s a bowl of rich, bright, flavorful, spicy, tangy, meaty, with perfectly juicy, spoon-tender hunks of pork just waiting to fall apart in your mouth or to be tucked in a homemade corn tortilla.
I grew up eating chile colorado con carne which is similar to this dish but is made with beef instead of pork. It’s also quite similar to Asado de Chile Colorado (Pork in Red Chile Sauce), though it uses pork shoulder roast instead of pork loin.
Is It Carne Adobada or Adovada?
Adobada (also sometimes called “enchilada“) is Spanish for “marinated”, which in general means to cook something in an adobo sauce—a sauce made with chiles, flavored with spices and vinegar. While it’s often served as a stew like carne adovada, in certain states in Mexico, carne adobada is a common filling for tacos.
Carne adobada (literally “marinated meat”) can come in all shapes in sizes from simmered chunks to shreds. Carne adovada, however, is the New Mexican specialty that is essentially the state’s version of Texas-style chili con carne. In carne adovada, the pork is always served as pork chunks in a red chile sauce like a stew.
Why I Love This Recipe
This recipe is from the book Taqueria Tacos: A Taco Cookbook to Bring the Flavors of Mexico Home, written by my online blogging amiga Leslie. Some of you might not know this, but Leslie translated the Spanish edition, Muy Bueno: Tres Generaciones de Auténtico Sabor Mexicano.
This dish is the ultimate comforting meal, best served with warm corn tortillas, beans, and rice. Aside from being totally delicious and stick-to-your-ribs filling, this recipe is:
- Quick & Easy. All you need is 5 minutes of prep time, and then let the marinade and stovetop do the work. Dinner will be ready in just 35 minutes plus marinating time.
- Pantry-Centric. While this carne adovada calls for 13 ingredients, nearly all of them are pantry staples. Dried chiles, a few herbs and spices, oil and vinegar, and garlic and onion are all you need.
- Meal-Prep-Friendly. As with most stews, New Mexico-style carne adovada only tastes better after a day or two in the fridge. Make a batch on your prep day and enjoy the bounty all week long.
- Budget-Friendly. Pork shoulder roast is one of the most inexpensive pieces of meat you can find. Get all that carnivorous goodness without a hefty price tag!
Ingredients & Substitutions
As promised, most of the ingredients for this pork carne adobada recipe are probably already in your pantry. Here’s what you’ll need:
- Dried Ancho Chiles, Dried Guajillo Chiles, & Dried Pasilla Chiles – This recipe calls for a variety of chiles. I actually did not have any guajillo chiles, so I replaced with New Mexico chiles. They share a comparable sweetness and earthiness, and they are not as spicy.
- Garlic & Onion – These aromatics add tons of flavor to the adobo sauce. Feel free to use any color of onion you like. If you don’t have any fresh garlic, you can swap in 1/2 – 1 teaspoon of garlic powder instead.
- White Vinegar – This ubiquitous acid acts to brighten the sauce and tenderize the meat. In a pinch, you can swap in apple cider vinegar and if you want to be fancy use tequila blanco.
- Coarse Salt & Freshly Ground Black Pepper – Seasoning is super important in every dish, especially savory masterpieces like this one.
- Ground Cumin – If you only have whole cumin seeds, give them a light toast in a dry pan before crushing them with a mortar and pestle.
- Dried Oregano – Use Mexican oregano if possible; it’ll give you the most authentic flavor.
- Ground Cinnamon – For a bit of warmth.
- Pork Shoulder Roast – Feel free to swap in pork butt or Boston butt instead.
- Vegetable Oil – Any high smoke point, neutral-flavored oil will do. You can also use corn, canola, grapeseed, avocado, refined coconut, or peanut oil.
How To Make New Mexico-Style Carne Adovada
This simple pork stew comes together with almost no effort. Here’s how it’s done:
Step 1: Simmer Chiles. In a medium saucepan, bring the dried chiles and water to a boil over high heat. Cover, reduce the heat to low, and simmer for about 5 minutes, or until the chiles have softened. Remove from the heat and cool to room temperature. Drain.
Step 2: Blend Red Chile Sauce. Blend the softened chiles, garlic, onion, vinegar, salt, cumin, pepper, oregano, and cinnamon in a blender until smooth.
Step 3: Marinate. In a large bowl or baking dish, mix together the pork and chile purée until the meat is coated. Cover with plastic wrap and refrigerate for at least 3 hours and up to overnight.
Step 4: Cook & Enjoy! In a large skillet, heat the oil over high heat. Add the carne adobada and cook for 10 to 15 minutes, until the meat is cooked through. Cover, reduce the heat to low, and simmer, stirring occasionally, for 12 to 15 minutes, until most of the juices from the meat and adobo sauce have evaporated and the meat has started to brown. Serve with beans and rice, or use as a filling for tacos.
Expert Tips
Making carne adobada is actually quite simple, but there are a few things I’ve learned along the way:
- Cut meat into even pieces for even cooking. I recommend freezing the meat for about 15 minutes before cutting to make it easier to handle. For New Mexican-style pork stew, make sure to cut the pieces into chunks about 3/4 of an inch across.
- Use a blend of chiles for depth of flavor. Using multiple types of chiles is what gives this sauce it’s depth of flavor. Make sure to use at least 2 varieties for the best flavor.
- Make the chili sauce ahead of time. Much like my red chile sauce, you can make a big batch and freeze the adobo for up to 6 months.
- Storage. Leftovers can be stored in the fridge for up to a week, or in the freezer for up to 3 months!
Frequently Asked Questions
Typically speaking, carne adobada is almost always made with pork, whereas carne asada is always steak. Carne adovada is also simmered or braised in a red chile sauce known as adobo, whereas carne asada is typically cooked on the grill.
Bright, tangy, spicy, meaty, and delicious.
Adobada refers to a method of cooking (it actually translates to “marinated”), so it can apply to nearly any kind of meat. However, carne adobada/adovada most often refers to a pork stew. In this recipe, I like to use pork shoulder, but you can also feel free to use pork butt/Boston butt instead.
More Hearty Meat Stews
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Carne Adovada (New Mexico-Style Pork Stew With Red Chiles)
Ingredients
- 3 dried ancho chiles, stemmed and seeded
- 3 dried guajillo chiles, stemmed and seeded
- 3 dried pasilla chiles, stemmed and seeded
- 3 cups water
- 2 garlic cloves
- 1/2 medium onion
- 1 cup white vinegar
- 1 1/2 teaspoons coarse salt
- 1/4 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cinnamon
- 2 pounds pork shoulder roast, chopped
- 2 tablespoons vegetable oil
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Instructions
- In a medium saucepan, bring the dried chiles and water to a boil over high heat. Cover, reduce the heat to low, and simmer for about 5 minutes, until the chiles have softened. Remove from the heat and cool to room temperature. Drain.
- Blend the softened chiles, garlic, onion, vinegar, salt, cumin, pepper, oregano, and cinnamon in a blender until smooth.
- In a large bowl or baking dish, mix together the pork and chile purée until the meat is coated. Cover with plastic wrap and refrigerate for at least 3 hours and up to overnight.
- In a large skillet, heat the oil over high heat. Add the carne adobada and cook for 10 to 15 minutes, until the meat is cooked through. Cover, reduce the heat to low, and simmer, stirring occasionally, for 12 to 15 minutes, until most of the juices from the meat and adobo sauce have evaporated and the meat has started to brown.
- Serve with beans and rice, or use as a filling for tacos.
Notes
- Cut meat into even pieces for even cooking. I recommend freezing the meat for about 15 minutes before cutting to make it easier to handle. For New Mexican-style pork stew, make sure to cut the pieces into chunks about 3/4 of an inch across.
- Use a blend of chiles for depth of flavor. Using multiple types of chiles is what gives this sauce it’s depth of flavor. Make sure to use at least 2 varieties for the best flavor.
- Make the chili sauce ahead of time. Much like my red chile sauce, you can make a big batch and freeze the adobo for up to 6 months.
- Storage. Leftovers can be stored in the fridge for up to a week, or in the freezer for up to 3 months!
Photography by Jenna Sparks
Originally published: February 2017.
33 Comments on “Carne Adovada (New Mexico-Style Pork Stew With Red Chiles)”
How can you have a New Mexico Carne Adovada recipie without the New Mexico red chili. As a New Mexican I am appalled that the substitute was to add it and it was not featured. This is not Carne Adovada from New Mexico and should not be advertised as such.
This is a little aggressive of a comment. Her recipe is excellent and can be made with chiles from NM or from the local grocery store-give her a break. She is sharing delicious recipes steeped in flavor and love. If you don’t like it scroll on; she’s trying to make a living.
Your recipe looks delicious and I plan on trying it but I want to correct you on New Mexico red and green chile it ranges from mild to super hot. America’s Test Kitchen also said it is mild and I sent them a message as well lol. Thanks for the recipe.
Wondering if I Can I use pork tenderloin ?
Yes, you certainly can. I find that shoulder/butt is a bit more tender, but tenderloin will also be delicious. Enjoy!
I am currently living in México & would love to try your recipe
Can I use pork tenderloin?
I respect your recipe, but in my opinion you have to use Hatch chili’s even if dried. The recipe is from New Mexico
Your opinion is wrong. Guajillo, ancho, and Padilla are staples of mexican cooking. Hatch has its place, but not on this recipe. But you can make whatever recipe your heart desires, just try not to tell Mexican cooks theyre using the wrong ingredients, Patty.
Well they might make it in Mexico but you can’t beat New Mexico chilés. Red or green. Lol
I love carne adobado (adobada). Why hasn’t New Mexican cuisine spread everywhere? This is the first time making it. I am fortunate to have many international grocery stores close by, so I easily could buy all of the ingredients (and then some!). I smoked my pork the day before and used it that way. The sauce was exactly what I expected and what I wanted. Great recipe and anyone interested should give it a try. Very easy.
pork’finely chopped?’ cut into pieces 3/4-1 1/2″ as you show after cooking. some might take ‘finely chopped’ for ground pork.
also, try this as ‘costillas adovadas,’ cooked the same way with pork ribs cut into single ribs.
also, try this with mole poblano…
and always, with lots of new mexico [or colorado] beans!
Mom used to make carne de Puerco con Chile Colorado in Dec. Before you were born mija, she would also made the corn tortillas. Those were wonderful days, that I will never forget
The picture of the meat in the bowl has gravey, but directions say cook till evaporated.
Good Morning Yvette.
It’s good to see this dish being talked about i have made it both with pork and beef ,My husband is from guadalajara so pork is his favorite thing about the dish and you putting the receipt out there is great anyone can make it now at home. I’ve never eaten this dish in a restaurant always at home.
So different people can use this recipe to make
I’m native American so it’s always been a dish that has no recipe at least for me anyway I just make it .
What type of chili can you recomend to make it spicy?
I always add in some ground dried chile de arbol and dried pequin peppers. I keep that on hand to use for everything I need spicier.
I made this last night using 6 pasilla peppers & 4 tsp NM chili powder. I added 1 cup of the water used to soak the chilis, 2 tsp chicken bouillon granules, and (at the end) 1 Tbs corn starch. I cooked mixture in covered container at 300F for 2 1/2 hrs. Prior to serving I skimmed all grease/oil from surface, and served it on a bed of creamy polenta. While I worried that the 1 cup of vinegar would have been excessive it wasn’t! It was absolutely delicious. Will definitely make this recipe regularly in the future.
It’s carne adovada, not adobada. Adobado means pickled; nothing pickled about carne adovada. This is New Mexico Spanish
Fantastic recipe, been cooking Mexican food for forty years, this is one of the best dishes I’ve made.
“until all of the juices from the meat and adobo sauce have evaporated and the meat has started to brown”
Where did all the liquid in the picture for this recipe come from?
I was wondering about that, too?
This was delicious! Everyone loved this recipe for my burritos! Thanks for sharing….
Great reciept, but does not tell for how long to cook the meat to be tender
Hi Angel! The recipe above has those directions. Add the carne adobada and cook for 10 to 15 minutes, until the meat is cooked through. Cover, reduce the heat to low, and simmer, stirring occasionally, for 12 to 15 minutes, until all of the juices from the meat and adobo sauce have evaporated and the meat has started to brown.
Read the recipe
Absolutely love your site and your recipes looks so amazig can not wait to try a few
It’s been awhile since I’ve had carne adobada, but I do love it. This is more of a winter dish, so it’s just the right time to have this
Wow! Your carne adobada came out beautifully! I hope you and your family enjoyed it. And thank you so much for sharing about my cookbook, Yvette! Saludos from Mexico! (((Abrazos!)))
Oh we really enjoyed it! Thank you! Wish I had a bowl of it in front of me right now. Looking forward to trying out more recipes from your cookbook. All the best amiga.
I LOVE all your recipes. Makes me wish I had paid better attention to my Mom and my Grandmother’s cooking when I was growing up. These bring back such great memories!
I was wondering if this dish can this be done in a slow cooker?
So happy to hear that. Thank you Silvia! I have not tested this recipe in a slow cooker. Sorry, I’m not sure.
This is a crowd-pleasing recipe, certainly! I think I need to make a cookbook purchase, too!
This recipe sounds wonderful. I did check out Leslie’s cookbook and it is now on my Amazon wish list. It will be good to have it along with your cookbooks.