Carne Adovada Recipe. New Mexico's Most Celebrated Dishes (2024)

About This Recipe – Why It Works

It happened sometime between theCochinita Pibil Enchladas at Bella’s restaurant in Taos and the Carne Adovada Plate at The Shed in Santa Fe, that I knew I had fallen head over heels in love with New Mexico Red Chile Sauce. Carne Adovada to be exact.

Pieces of lean pork, slow-roasted in a sauce of red chile, garlic and oregano are possibly the most delicious food I’ve ever eaten.

I’ve had this dish in New Mexico about a dozen times. It’s actually about the only thing I’ll order when traveling there.

Unless I’m at The Shed, then I simply can’t resist their Blue Corn Tortilla Cheese Enchiladas…which, by the way comes served with Carne Adovada.

What is Carne Adovada?

A signature dish of New Mexico, Carne Adovada combines the rich deep Southwestern flavors of red chile sauce with the savory tender pork.

This red chile pork is beautiful as a stand alone dish, and absolutely amazing when used in tacos, enchiladas or burritos.

What Goes Into This Recipe – Ingredients

Carne Adovada marinade and sauce has a beautiful robust deeply flavored red gravy that melts around your tongue with an earthy definitive Southwestern blast. You simly can’t wait to take your next bite.

It’s kind of a “hot but it’s not” experience. It’s divine. And the secret to a good a good Carne Adovada is using New Mexico ground red chile powder.I find this easier and more flavorful than using dried chiles.

This recipe for Carne Adovada is modeled after The Shed’s Recipe, a very popular New Mexican restaurant just off the Plaza.

I have an arsenal of different varities, and I’ve made this pork dish with most of them. But the king of chile powders is New Mexico Chimayo, made from red chiles from the village of Chimayo.

• Onions: Yellow or sweet onions for this recipe.
• Molasses: Use regular molasses rather than black strap. Black strap molasses will impart a slightly stronger and bitter flavor to the sauce.
• Chile Powder: New Mexico Chile Powder is a must to make this an authentic Carne Adovada recipe. The heat level is of that chile powder is up to you. I use a medium heat powder.
• Coriander and Cumin: Go hand in hand in so many New Mexican, Southwestern Recipes.
• Oregano: I highly recommend you use dried Mexican Oregano if you can find it. It carries a more pungent and citrus flavor than regular oregano.
• Flour, Fat and Chicken Broth: to form that beautiful roux for the red chile gravy.
• Pork Loin Roast: Using a pork loin roast, gives us a leaner option, one where the meat will stay in more of a chunk form, nice and tender as it soaks up all of the beautiful flavor from this rich red chile sauce.
• Oil: Used to sear the pork cubes. Use a neutral oil such as canola or vegetable oil.

Recipe Ingredient Swaps

• This recipe calls for thick rich molasses. If you don’t have molasses on hand, use 1 Tablespoon brown sugar. Dark and light will work. Honey is also a good replacement for molasses.
• What if I can’t find New Mexico Chile Powder? I prefer Chimayo Chile Powder. If you simply can’t get your hands on any type of New Mexico Chile Powder, I’d use a very good quality Ancho Chile Powder or dried ancho chiles.
• If you don’t have Mexican Oregano, use marjoram.
• If you don’t have cider vinegar, use sherry vinegar, red wine vinegar, white vinegar, or white wine vinegar. Balsamic vinegar is discouraged as it would change the flavor profile of Carne Adovada.
• Oil: Use either a mild flavored olive oil.

• Step 1: Cut the pork loin roast into bite sized pieces. Heat a skillet over medium high heat, add oil and brown pork in batches as to not overcrowd. Overcrowding the chunks of pork will steam them as opposed to searing them. Make sure to get a good sear on the outside without cooking through. That sear adds flavor. Remove to a plate and set aside.
• Step 2: In the meantime make the rich red chile sauce.

• Step 3: Heat a 3-6 quart Dutch oven over medium heat. Add the butter and when melted, saute the onions until tender. This should take about 5 – 7 minutes.
• Step 4: Then add the flour and stir well. Cook for a couple of minutes until flour is just starting to toast.

• Add the chicken broth and stir well. Cook for a few minutes to thicken the consistency of gravy.
• Add the Chile Powder, cumin, coriander and oregano. Stir to blend spices.

See Also

Amish Brown Butter Noodles Recipe - Amish Heritage14 budget recipes, cheap easy meals you should tryThanksgiving Recipe RoundupFilipino Pork Adobo Recipe - The Woks of Life

• Step 7 and 8: Add the molasses and stir to combine until blended.

• Step 9: Add the seared pork back into the sauce.
• Step 10: Stir the sauce and pork together, cover and marinate in the refrigerator overnight, or for a least 2 – 3 hours.

• Step 11:Bake covered at 350 degrees for 2 – 3 hours, or until pork is tender. Don’t over cook, pork can become dry.

Can I Use A Pork Shoulder Roast?

Some recipes call for the king of braised pork cuts, a pork shoulder roast. A more flavorful cut of meat, and perfect for shredded pork dishes, I found it to return a more “shredded” version than what I was looking for. And being a fattier cut, the sauce was greasier, which meant taking time to strain off the fat before serving. That’s a pain. I suggest a pork loin roast for this recipe.

Why Add Vinegar To This Recipe?

There’s a splash of vinegar in this recipe, but why? Vinegar is magic. And in my kitchen, it’s as important as salt and pepper. Plain and simple, a splash of vinegar can brighten, balance and sharpen your food.

Can You Freeze Carne Adovada?

Absolutely yes. Just place leftovers in an airtight container and freeze. Defrost at room temperature and re-heat stovetop.

What’s The Difference Between Carne Adovada and Carne Asada?

Carne Adovada is made with pork and simmered in a New Mexico Red Chile Sauce. Carne Asada is made with steak. Flank steak is commonly used, marinated, and then grilled and served with fresh vegetables such as jalapeno pepper, avocado and lime.

Tips For Success

• Pat the pork dry before searing. To get a nice golden brown crust on the pork, the dryer the meat, the better the sear.
• Don’t over crowd the pork while searing. Leave some space around each piece of pork to allow air to flow on all sided of the pieces. Over crowding the meat will cause it to steam and the texture will be compromised.
• Spicy or Mild: New Mexico Chile Powder can be hot spicy. Chose a chile powder labeled mild.

If you’ve tried this or any other recipe on my website, please leave a star rating in the recipe card below. And write a review in the comment section. I always appreciate your feedback.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.