Carne Adovada

The heart of New Mexican cuisine lives in this Carne Adovada  a deeply savory pork dish that’s slowly braised in a vibrant red chile sauce. The combination of dried chiles, warm spices, and tender pork creates layers of flavor that are both comforting and bold. This dish is rooted in tradition and flavor. It’s perfect for gatherings, Sunday dinners, or whenever you crave something rich and deeply satisfying. Whether served with warm tortillas, Spanish rice, or beans, Carne Adovada is sure to become a go-to favorite for anyone who loves authentic, spicy meals with a story.

Full Recipe:

Ingredients:

• 3 pounds boneless pork shoulder, cut into 2-inch cubes

• 2 tablespoons vegetable oil

• 5 dried New Mexico red chiles, stemmed and seeded

• 3 dried guajillo chiles, stemmed and seeded

• 2 cups hot water

• 4 garlic cloves

• 1 tablespoon apple cider vinegar

• 1 tablespoon ground cumin

• 1 teaspoon dried oregano

• 1 teaspoon smoked paprika

• 1 teaspoon salt (or to taste)

• 1/2 teaspoon ground black pepper

• 1/4 teaspoon ground cloves

• 1/2 teaspoon ground cinnamon

• 1 tablespoon brown sugar

• 1 cup chicken broth

Directions:

1. Place the dried chiles in a bowl and cover with 2 cups of hot water. Let them soak for 20 minutes until softened.

2. Transfer soaked chiles, soaking liquid, garlic, vinegar, cumin, oregano, paprika, salt, pepper, cloves, cinnamon, and brown sugar into a blender. Blend until very smooth.

3. In a large bowl, toss pork cubes with the red chile sauce until fully coated. Cover and refrigerate overnight for maximum flavor.

4. Preheat oven to 325°F (163°C).

5. In a large Dutch oven or oven-safe pot, heat vegetable oil over medium-high heat.

6. Working in batches, sear the marinated pork until browned on all sides.

7. Once all pork is browned, return all meat to the pot and add chicken broth. Stir to combine.

8. Cover the pot with a lid and braise in the oven for 2.5 to 3 hours, or until the pork is fork-tender.

9. Taste and adjust seasoning if needed. Serve warm with tortillas, rice, or beans.

Prep Time: 30 minutes (plus overnight marinating)
Cooking Time: 3 hours
Total Time: 3 hours 30 minutes
Kcal: 390 kcal
Servings: 6 servings

Discovering the Depth of Flavor in Carne Adovada

Carne Adovada is a hallmark dish of New Mexican cuisin rustic, bold, and brimming with cultural heritage. Made with tender chunks of pork slowly braised in a rich red chile sauce, this dish exemplifies the depth of flavor that traditional Southwestern cooking offers. Unlike Mexican adobada, which varies in preparation, New Mexico’s Carne Adovada emphasizes the use of native dried red chiles specifically New Mexico and guajillo varieties paired with spices and a slow-cooking method that transforms tough cuts of pork into succulent bites.

If you’ve ever explored the culinary landscape of New Mexico, chances are you’ve encountered this unforgettable dish in family kitchens, roadside diners, or local fiestas. It’s a recipe steeped in history and shaped by the landscape, ingredients, and traditions of the region.

A Glimpse into the History of Carne Adovada

Carne Adovada has roots that stretch back centuries, with ties to indigenous, Spanish, and Mexican cooking traditions. The word adovada comes from the Spanish term adobar, meaning “to marinate,” which gives us an early clue about this dish’s central technique soaking meat in a flavorful sauce.

Early New Mexican settlers learned to preserve meat using vinegar, chile, and spices, and over time, this preservation method evolved into a beloved comfort food. As more ingredients became available through trade and colonization, the dish began to incorporate garlic, oregano, cumin, and other spices that give it its distinct character today.

New Mexico’s signature chile both red and green became central to its cuisine. Carne Adovada specifically uses dried red chiles, which lend a deep, smoky, and subtly sweet complexity to the sauce. The flavor of the dish varies depending on the types of chiles used, how they are rehydrated and blended, and the ratio of spices, making each family’s version a little different from the next.

What Makes Carne Adovada Unique?

While similar in name to adobada (which in other regions often involves grilling marinated pork), New Mexican Carne Adovada is all about low and slow cooking. The marinated pork is seared and then braised gently in a rich sauce until fork-tender. The chile blend is the star rich but not overwhelmingly hot offering warmth, smokiness, and a slight tang that pairs beautifully with pork’s natural richness.

One of the hallmarks of Carne Adovada is its balance of earthy and bright flavors. Dried red chiles provide a foundational depth, while vinegar and sometimes a touch of brown sugar or cinnamon round out the flavor profile. What results is a dish that’s comforting, robust, and deeply satisfying, with just enough spice to warm the soul without overwhelming the palate.

The Role of Chile in New Mexican Cuisine

To understand Carne Adovada, one must appreciate the significance of chile in New Mexican culture. In this region, chile isn’t just an ingredient it’s a way of life. Every fall, chile roasters fill the air with a smoky aroma as families prepare their annual stash. Red chile harvested later in the season and often dried is central to Carne Adovada.

The most common chiles used in this dish include:

• New Mexico chiles: Milder in heat, with earthy and sweet undertones.

• Guajillo chiles: Slightly spicier and fruitier, adding brightness to the sauce.

These chiles are soaked in hot water, blended with garlic, vinegar, and spices to create a velvety sauce. The result is a silky, brick-red gravy that coats the meat and slowly thickens as it cooks, infusing the pork with flavor from the inside out.

Serving Suggestions and Variations

Carne Adovada is versatile and can be served in a variety of delicious ways:

1. With Tortillas

Warm flour or corn tortillas are a classic pairing. The soft texture complements the rich pork and lets you scoop every last bit of chile sauce.

2. Over Rice or Posole

White rice or posole (a traditional hominy stew) makes for a satisfying base, soaking up the extra sauce.

3. With Beans and Eggs

Many enjoy Carne Adovada for breakfast with a fried or poached egg on top, alongside refried beans—perfect for brunch.

4. Taco or Burrito Filling

The shredded pork is excellent wrapped in a burrito or nestled into tacos, paired with crisp lettuce and a dollop of crema.

5. Baked Enchiladas

For a comforting casserole-style meal, use Carne Adovada as a filling for enchiladas, topped with cheese and more chile sauce.

Cooking Tips for Best Results

Making Carne Adovada at home is simple, but a few tips will ensure the best flavor and texture:

• Marinate Overnight: Don’t skip the overnight marination it’s essential for deep flavor penetration.

• Choose the Right Cut: Pork shoulder (also known as pork butt) is ideal because of its fat content and tenderness when slow-cooked.

• Low and Slow is Key: Whether braising in the oven or using a slow cooker, let the dish simmer for several hours for the most tender meat.

• Blend Sauce Until Smooth: A high-powered blender ensures the chile sauce is creamy and free of bits.

• Taste Before Serving: Adjust seasoning at the end. Sometimes a pinch of salt or sugar can make all the difference.

Pairing Carne Adovada with Drinks

Pairing drinks with Carne Adovada adds another dimension to your meal. Here are some options:

• Beer: A crisp lager or amber ale contrasts nicely with the richness of the dish.

• Wine: Choose a fruity red like Zinfandel or Garnacha, which pairs well with the bold flavors.

• Non-Alcoholic: Hibiscus iced tea or sparkling limeade provide a refreshing counterpoint.

A Celebration of Culture and Comfort

Carne Adovada isn’t just a dish it’s a tribute to New Mexico’s landscape, culture, and history. The method of marinating and slow cooking meat in chile sauce dates back generations and speaks to the region’s resourcefulness and love for bold flavors.

Many New Mexican households treat Carne Adovada as a special-occasion meal, preparing it for gatherings, holidays, and family celebrations. It’s a meal that encourages togetherness and storytelling, where the aroma of chile fills the kitchen and brings everyone to the table.

Conclusion:

If you’re looking to explore traditional Southwestern food beyond tacos and enchiladas, Carne Adovada offers a unique and deeply flavorful experience. Its simplicity belies its complex taste, and its slow preparation yields a dish that’s rich, tender, and satisfying.

Whether you’re new to New Mexican cuisine or a long-time fan, making Carne Adovada at home connects you with a time-honored tradition. It’s hearty, it’s flavorful, and it’s a dish that turns an ordinary dinner into a culinary celebration.