Carne Adovada
Tender chunks of pork shoulder slow-simmered in a bold, crimson sauce made from dried New Mexico red chiles. The pork becomes melt-in-your-mouth soft, soaking up the earthy, slightly sweet heat of the chile puree. A beloved New Mexican classic that fills the kitchen with an irresistible smoky aroma.
For 4 servings
- prep · ~30 min
Prep and soak the dried chiles.
1.Remove stems and shake out all seeds from 8 dried New Mexico chiles.2.Place chiles in a bowl and pour 2 cups of hot water over them.3.Soak for 30 minutes until soft and pliable. Reserve the soaking liquid. - prep · ~15 min
Season and sear the pork.
1.Pat the pork shoulder cubes dry with paper towels.2.Heat 2 tablespoons oil in a large Dutch oven over medium-high heat.3.Working in batches, sear the pork on all sides until deeply browned (3-4 min per batch). Transfer to a plate.TIPDon't crowd the pot — leave space between pieces so they sear, not steam. A dark brown crust builds the foundation of flavor. - prep · ~5 min
Blend the chile sauce.
1.In a blender, combine the soaked chiles, 1 cup of the reserved soaking liquid, garlic cloves, chopped onion, toasted cumin seeds, oregano, honey, vinegar, and salt.2.Blend on high until completely smooth, about 2 minutes.3.Optional: push the sauce through a fine mesh strainer to remove any remaining skin bits for a velvety texture. - simmer · ~135 min
Simmer the Carne Adovada.
1.Return the seared pork and any accumulated juices to the Dutch oven.2.Pour the chile sauce over the pork and add 1 cup of water. Stir well to combine and scrape up any browned bits from the bottom.3.Bring to a gentle boil, then reduce heat to low. Cover and simmer gently, stirring occasionally, until the pork is fall-apart tender (2 to 2.5 hours).TIPCook at the lowest simmer you can manage — a few lazy bubbles are all you need. Stir every 30 minutes to prevent sticking. - garnish · ~15 min
Finish, taste, and garnish.
1.When the pork is fork-tender, uncover and let it bubble for another 15 minutes if the sauce needs thickening.2.Taste and adjust salt if needed.3.Garnish with fresh chopped cilantro and serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Toast the cumin seeds in a dry pan for 1 minute until fragrant before grinding for deeper flavor.
- 2Reserve the chile soaking liquid — it adds body and more chile character to the sauce.
- 3For the silkiest sauce, strain the blended chile puree through a fine-mesh sieve.
- 4Sear the pork in batches; crowding the pot causes steaming instead of browning.
- 5Simmer at the barest bubble; a rapid boil toughens the pork and dulls the chile flavor.
- 6Let the Carne Adovada rest for 10 minutes off the heat before serving to let flavors meld.
- 7Store leftovers in the fridge for up to 4 days; the flavor deepens overnight.
Adapt it for your goals.
Low-oil
Skip searing the pork in oil; instead, brown the cubes under the broiler for 5-7 minutes. This reduces added fat while still building a caramelized crust.
smoky spicierSmoky-spicier
Replace 2 of the New Mexico chiles with 2 dried chipotle chiles for a smokier, hotter profile. Add them during the soaking step.
vegetarianVegetarian
Substitute pork shoulder with 900g of cubed extra-firm tofu or jackfruit. Skip the searing step and simmer the chile sauce with vegetables for 30 minutes instead of 2 hours.
Why this is on our healthy list.
Rich in Antioxidants
Dried New Mexico chiles are packed with capsaicin and carotenoids that may support metabolism and reduce inflammation.
High-Quality Protein
Pork shoulder provides a substantial amount of complete protein, essential for muscle repair and satiety.
Garlic's Immune Support
Six cloves of garlic contribute allicin, a compound known for its immune-boosting and antimicrobial properties.
Frequently asked questions
You can substitute guajillo or ancho chiles — both are mild, earthy, and widely available. Adjust the soak time slightly if they are thinner or thicker.
