Made with seared pork slowly simmered in a rich adobo sauce, this New Mexican Carne Adovada is fall-apart tender, deeply flavorful, and the ultimate comfort food. Perfect for weeknight dinners, gatherings, or serving in tacos, burritos, or alongside rice and tortillas, this dish is bold, smoky, and downright irresistible.
The magic lies in the red chile sauce, made from a blend of dried ancho, pasilla, and chipotle chiles, with a hint of honey and spices. The pork absorbs all the flavors as it simmers, creating a stew that’s rich, aromatic, and perfectly balanced.
Ingredients
- 3 lb boneless pork butt or shoulder, cut into 1.5-inch chunks
- 4 dried ancho chiles, stems and seeds removed
- 4 pasilla or New Mexico chiles, stems and seeds removed
- 2 cups chicken broth or water
- 1–3 chipotle peppers in adobo, with 1–3 tbsp adobo sauce (adjust heat to taste)
- 2 tbsp honey
- 2 tbsp white wine vinegar
- 6 garlic cloves, roughly chopped
- 1 tbsp ground cumin
- 2 tsp dried Mexican oregano
- 1/8 tsp ground cloves
- 2 tsp sea salt
- 1 small onion, finely chopped
- 2 tbsp olive oil or vegetable oil
- 2 bay leaves
- Salt and ground black pepper, to taste
Instructions
1. Prepare the Pork
Pat pork chunks dry and season with salt and pepper. Set aside while preparing the sauce.
2. Make the Red Chile Sauce
- In a small saucepan, bring dried chiles and chicken broth to a boil over medium-high heat. Reduce heat to low, cover, and simmer 8–10 minutes until chiles soften. Let cool slightly.
- Transfer chiles and half of the cooking liquid to a blender. Add chipotles, honey, vinegar, garlic, cumin, oregano, cloves, and salt. Blend until smooth. Add remaining liquid and blend to a velvety consistency.
3. Brown the Pork
In a heavy-bottomed pot or Dutch oven, heat oil over medium-high heat. Sear pork chunks in batches until golden brown, about 6 minutes, adding more oil as needed. Remove and set aside.
4. Sauté Aromatics
Add chopped onions to the pot and cook 3–4 minutes until softened. Stir in garlic for 30 seconds until fragrant.
5. Combine and Simmer
Return pork to the pot, pour in blended chile sauce, and scrape up any browned bits. Add bay leaves and bring to a boil. Reduce heat to low, cover, and simmer 2–2.5 hours until pork is fork-tender.
Oven option: Preheat to 325°F, cover pot, and cook 2–2.5 hours.
6. Adjust Sauce & Season
The sauce should be thick, almost ketchup-like. If too thin, simmer uncovered on medium-low until reduced. Taste and season with salt and pepper as needed.
7. Serve
Serve hot with rice, corn or flour tortillas, fresh cilantro, and lime wedges. Optional toppings include Mexican crema or crumbled queso fresco.
Tips for Perfect Carne Adovada
- Pat pork dry before searing to achieve a golden crust.
- Don’t overcrowd the pan; sear in batches for best results.
- Mix dried chiles for deeper, more complex flavor.
- Adjust heat with chipotles—1–3 peppers depending on your spice preference.
- Make ahead: Carne adovada tastes even better the next day; refrigerate in an airtight container for 3–4 days or freeze for up to 3 months.
Notes
- Use pork butt or shoulder for tender, flavorful meat.
- Whole dried chiles are essential—do not substitute with chili powder.
- The sauce can be prepared 2–3 days in advance and stored in the fridge.
This New Mexican Carne Adovada is a crowd-pleasing dish that’s smoky, rich, and deeply satisfying. Perfect for tacos, burritos, or a comforting dinner served with rice—every bite delivers bold flavor and tender pork you’ll fall in love with.