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Tender pork slow-braised in a rich, smoky red chile sauce, wrapped in a warm tortilla, and smothered with more sauce and melted cheese. This is the ultimate Southwestern comfort food, delivering deep, authentic flavor in every bite.
For 4 servings
Prepare the Red Chile Sauce
Cook the Carne Adovada
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Tender pork slow-braised in a rich, smoky red chile sauce, wrapped in a warm tortilla, and smothered with more sauce and melted cheese. This is the ultimate Southwestern comfort food, delivering deep, authentic flavor in every bite.
This southwest recipe takes 210 minutes to prepare and yields 4 servings. At 1505.81 calories per serving with 71.74g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Assemble the Burritos
Smother and Bake
Garnish and Serve
Replace the pork shoulder with beef chuck roast, cut into similar-sized cubes. You may need to increase the slow-cooking time by 30-60 minutes for the beef to become tender.
For a different flavor profile, use a combination of dried chiles. Ancho chiles will add a sweeter, raisin-like note, while Guajillo chiles offer a brighter, tangier flavor.
After searing the pork, transfer it to a slow cooker. Pour the blended sauce over the top. Cook on low for 6-8 hours or on high for 3-4 hours until the pork is tender.
Substitute the pork with 2 lbs of cubed extra-firm tofu or 2 cans of young green jackfruit (rinsed and shredded). Sauté the substitute until browned, then simmer in the sauce for about 45-60 minutes to absorb the flavors.
Pork shoulder is packed with high-quality protein, which is crucial for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Pork is a great source of B vitamins, particularly thiamin (B1), niacin (B3), and B6. These vitamins are essential for energy metabolism, brain function, and the formation of red blood cells.
The red chiles provide capsaicin, a compound known for its potential anti-inflammatory properties and ability to boost metabolism.
This dish offers important minerals like iron, necessary for oxygen transport in the blood, and zinc, which supports immune function and wound healing.
A single smothered burrito, as prepared in this recipe, contains approximately 800-1000 calories, depending on the exact size of the tortilla and the amount of cheese and sour cream used. It is a very hearty and satisfying meal.
This dish is a rich source of protein from the pork, which is essential for muscle maintenance. However, it is also high in calories, saturated fat, and sodium. It's best enjoyed as an occasional comfort food indulgence rather than a daily meal.
Absolutely! The carne adovada can be made up to 3 days in advance and stored in an airtight container in the refrigerator. The flavors will actually meld and deepen overnight, making it even more delicious. Simply reheat gently before assembling the burritos.
Dried New Mexican red chiles are the traditional and most authentic choice, providing a balanced, earthy heat. If you can't find them, a combination of Guajillo and Ancho chiles is a great substitute.
To reduce the heat, make sure you have thoroughly removed all seeds and veins from the dried chiles, as that's where most of the capsaicin is concentrated. You can also substitute a few of the New Mexican chiles with milder Ancho chiles. To increase the heat, add 1-2 dried chiles de árbol to the mix.
It's best to freeze the components separately. The cooked carne adovada filling freezes beautifully for up to 3 months. The assembled and smothered burritos can be frozen, but the texture of the tortilla and sour cream may change upon reheating. For best results, freeze the filling, then assemble and bake fresh burritos when ready to eat.