Carne Adovada Recipe + VIDEO
User Reviews
5
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Prep Time
20 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 50 mins
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Servings
12 servings
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Calories
270 kcal
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Course
Main Course, Dinner
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Cuisine
South American, American, Mexican, Tex-Mex
Carne Adovada Recipe + VIDEO
Description
The Carne Adovada recipe starts by steeping dried red chiles and raisins in boiling water to hydrate and soften them, creating a flavorful base for the sauce. These ingredients are blended with vinegar and beef base to form a smooth, vibrant red chile sauce. Pork roast cut into large chunks is seasoned and seared with onion and garlic to develop browning and deepen flavor before being combined with the chile sauce and aromatics including cumin, oregano, and bay leaves.
This dish is typically cooked slowly to tenderize the pork and allow the spices and chile sauce to infuse the meat thoroughly. The combination of dried chiles brings a smoky and earthy element, balanced by the sweetness from raisins and acidity from vinegar. The method suggests flexibility by preparing the dish in a slow cooker after the initial stovetop preparation for convenience.
Carne Adovada is a traditional dish prominent in Southwestern U.S. and New Mexican cuisine and can be served as a hearty main course. Leftovers keep well refrigerated for several days or can be frozen for months, making it practical for meal planning.
Ingredients
- 4 cups water
- 15 dried red chile or a mix of Ancho, Guajillo, and/or Pasilla chiles, New Mexico variety
- ½ cup raisins
- 2 tablespoons olive oil
- 4 pounds pork roast cut into 1 ½ inch cubes, boneless
- 1 onion peeled and chopped, large
- 4-6 cloves garlic minced
- 1 tablespoon cumin ground
- 1 tablespoon oregano dried
- 2 bay leaf
- 2 tablespoon apple cider vinegar
- 4 teaspoons beef base or bouillon
Instructions
- Set a large 6-8 quart saucepot over high heat. Add the water and bring to a boil. Tear the stems off the chiles and remove the seeds. Then rip the chiles into large pieces. Once the water is boiling, stir in the dried chiles pieces and raisins. Turn off the heat and let the chiles steep for 10 minutes.
- Meanwhile, cut the pork roast into large 1 ½ inch chunks. Season well with salt and pepper. Chop the onion and garlic.
- Once the chiles are soft and well-hydrated, pour the chiles, raisins, and liquid into the blender. Cover the blender and open the vent to let the steam out. Turn the blender on low and blend for 15 seconds. Add the vinegar and beef base. Then turn the blender on high and puree until smooth.
- Set the same saucepot over medium heat. Add the olive oil. Once hot, add the pork chunks, onions, and garlic. Stir and sear the pork for 10-15 minutes, until brown on all sides.
- Pour the red chile sauce back into the pot. Add the cumin, oregano, and bay leaves. Cover and simmer on medium to medium-low for approximately 2 hours, until the pork in fork-tender and the sauce is very thick. Be sure to stir the pork scraping the bottom, every 20-30 minutes, so make sure the pork doesn’t stick to the bottom of the pot. Be sure to keep covered after stirring.
- Taste, then salt and pepper as needed. Serve warm with rice, limes, avocadoes, and cilantro. Or serve with tortillas for Adovada tacos!
Notes
- After preparing the sauce and searing the pork, the dish can be transferred to a slow cooker and cooked on low for 8–10 hours or high for 4–5 hours.
- Store leftover Carne Adovada in the refrigerator for up to 4 days or freeze for up to 3 months.
- Cool the stew completely before storing in airtight containers for best preservation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Serving | 0.75c | |
| Calories | 270kcal | 14% |
| Carbohydrates | 12g | 4% |
| Protein | 35g | 70% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 95mg | 32% |
| Sodium | 246mg | 10% |
| Potassium | 833mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 550IU | 11% |
| Vitamin C | 82mg | 91% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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