5.0 from 21 votes
Carne Adovada Recipe + VIDEO
New Mexican Carne Adovada – An authentic recipe for Red Chile Pork, featuring boneless pork roast simmered in a deliciously intense spiced sauce. With an easy slow cooker option!
Prep Time
20 mins
Cook Time
2 hrs 20 mins
Total Time
2 hrs 50 mins
Servings: 12 servings
Calories: 270 kcal
Course:
Main Course , Dinner
Cuisine:
South American , American , Mexican , Tex-Mex
Ingredients
- 4 cups water
- 15 New Mexico dried red chiles or a mix of Ancho, Guajillo, and/or Pasilla chiles
- ½ cup raisins
- 2 tablespoons olive oil
- 4 pounds boneless pork roast cut into 1 ½ inch cubes
- 1 large onion peeled and chopped
- 4-6 cloves garlic minced
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 bay leaves
- 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!
Cup of Yum
Notes
- Want to make Adovada in the slow cooker? Make the sauce and sear the pork on the stovetop as directed. Then move all the ingredients to a large slow cooker. Cover and set on low for 8-10 hours or on high for 4-5 hours.
- Want to make Adovada in the slow cooker? Make the sauce and sear the pork on the stovetop as directed. Then move all the ingredients to a large slow cooker. Cover and set on low for 8-10 hours or on high for 4-5 hours.
- Leftover Carne Adovada will keep well in the refrigerator for up to 4 days, and in the freezer for up to 3 months. Let the stew cool completely before transferring to an airtight container to store in the fridge or freezer.
Nutrition Information
Serving
0.75c
Calories
270kcal
(14%)
Carbohydrates
12g
(4%)
Protein
35g
(70%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
95mg
(32%)
Sodium
246mg
(10%)
Potassium
833mg
(24%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
550IU
(11%)
Vitamin C
82mg
(91%)
Calcium
35mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 270
% 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.