Carne Adovada (New Mexican Stewed Pork)
Carne Adovada is a deeply flavorful New Mexican pork stew made with tender pieces of pork shoulder simmered slowly in a rich red chile sauce.
The heart of this dish is the chile marinade: earthy New Mexico chiles, smoky ancho chiles, garlic, vinegar, honey, cumin, oregano, and warm spices blended into a bold, velvety sauce.
As the pork cooks low and slow, it becomes fork-tender and absorbs the deep red chile flavor, creating a dish that feels rustic, comforting, soulful, and full of Southwestern warmth.
Why People Will Love Carne Adovada (New Mexican Stewed Pork) Recipe
The pork becomes incredibly tender after slow simmering.
The red chile sauce is bold, earthy, smoky, and rich.
New Mexico chiles give the dish an authentic Southwestern flavor.
Ancho chiles add gentle sweetness and depth.
Garlic, cumin, oregano, and cloves make the sauce warm and aromatic.
A touch of vinegar brightens the richness of the pork.
Honey balances the chile flavor without making the dish too sweet.
It is comforting enough for a family dinner but special enough for guests.
The sauce tastes even better after resting.
It pairs beautifully with rice, tortillas, beans, lime, and cilantro.
The recipe has deep flavor without needing many complicated ingredients.
Every bite feels hearty, rustic, and slow-cooked with care.
Key Ingredients
Pork Shoulder:
Pork shoulder is perfect for slow cooking because it becomes tender, juicy, and rich as it simmers. The fat in the meat also gives the stew more flavor.
New Mexico Chiles:
These chiles bring the signature red color and earthy chile flavor that makes Carne Adovada so special.
Ancho Chiles:
Ancho chiles add mild heat, smoky sweetness, and a deep dried-fruit flavor that rounds out the sauce.
Garlic:
Garlic gives the sauce a strong savory base and makes the chile flavor more complete.
White Vinegar:
Vinegar adds brightness and acidity, helping balance the richness of the pork and the depth of the dried chiles.
Honey:
Honey softens the bitterness of the chiles and adds a quiet sweetness in the background.
Mexican Oregano:
Mexican oregano adds an earthy, slightly citrusy flavor that works beautifully with red chile sauce.
Cumin:
Cumin gives the stew warmth, depth, and a classic Mexican-inspired aroma.
Cayenne and Cloves:
Cayenne adds heat, while a tiny amount of cloves gives the sauce a warm, almost mysterious depth.
Onion:
Onion adds sweetness and body to the stew as it cooks into the sauce.
Expert Tips
Toast the dried chiles gently, just until fragrant.
Do not burn the chiles, because burnt chiles can make the sauce bitter.
Remove most of the seeds for a smoother, less bitter sauce.
Save the chile soaking water because it adds flavor and body to the sauce.
Blend the sauce until very smooth for the best texture.
Strain the sauce after blending for an extra silky finish.
Brown the pork in batches so the meat sears instead of steams.
Do not rush the simmering time; slow cooking is what makes the pork tender.
Stir occasionally to keep the sauce from sticking to the bottom.
Add more soaking water or broth if the sauce becomes too thick.
Skim excess grease before serving for a cleaner finish.
Let the stew rest for 10 to 15 minutes before serving so the flavors settle.
Carne Adovada (New Mexican Stewed Pork)
Ingredients:
6 New Mexico chilis
4 ancho chilis
6 cloves garlic
3 Tbsp white vinegar
1 Tbsp honey
1½ tsp Mexican oregano
1½ tsp cumin powder
1 tsp salt + more to season pork
½ tsp cayenne powder
⅛ tsp ground cloves
2 Tbsp cooking oil
2 pounds pork shoulder, cut into bite sized chunks
pepper, to taste
1 medium white onion, diced
cilantro, for garnish
lime wedges, for serving
Instructions:
Step 1:
Cut the stems off and make a slit along the side to open them and discard the seeds.
Dry toast them in hot pan for 1-2 minutes, until fragrant (don’t burn them, as they can turn bitter).
Step 2:
Add the chilis into a small pot and add water until they are completely submerged.
Bring to a boil, remove from heat, and allow to soak for 10 minutes.
Do not discard soaking water.
Step 3:
Transfer soaked chilis, 1 cup of the soaking water, garlic, vinegar, honey, oregano, cumin salt, cayenne and cloves to a blender or food processor.
Blend until smooth.
Step 4:
Heat oil in a heavy bottomed skillet over medium high heat.
Season pork chunks with salt and pepper, and brown on all sides.
Work in batches if necessary to avoid overcrowding the pan.
Remove to a plate.
Step 5:
Add onion to the skillet and sauté until translucent.
Step 6:
Add sauce into the pan along with 1 additional cup of the chili soaking water.
Stir well.
Add in the pork chunks.
Step 7:
Bring to a simmer, reduce heat to low, cover the pot, and simmer for 2-2.5 hours, until the pork is fork tender.
Step 8:
Before serving, skim the accumulated grease off of the top of the stew and discard.
Step 9:
Serve with your choice of rice and/or tortillas, along with cilantro and lime wedges for garnish.
Important Notes When Making Carne Adovada (New Mexican Stewed Pork)
The heat level depends on the chiles used and how many seeds remain.
New Mexico chiles are usually earthy and mild to medium, while ancho chiles are sweeter and darker.
Pork shoulder is better than lean pork because it stays moist during long cooking.
The sauce should be thick and rich, not watery.
If the sauce tastes too sharp, simmer a little longer or add a small touch more honey.
If the sauce tastes too heavy, finish with lime juice before serving.
Carne Adovada often tastes better the next day.
Store leftovers in the refrigerator in an airtight container.
The stew can also be frozen for future meals.
Serve with tortillas or rice to enjoy every bit of the red chile sauce.
How to Enjoy Carne Adovada (New Mexican Stewed Pork) After Cooking
After the Carne Adovada has simmered until the pork is fork-tender, let it rest for a few minutes before serving. This helps the sauce thicken slightly and allows the meat to absorb even more flavor.
Serve it hot in a bowl with warm flour tortillas, corn tortillas, Mexican rice, refried beans, pinto beans, or roasted potatoes. Spoon plenty of red chile sauce over the pork so every bite stays rich and juicy.
For freshness, top with chopped cilantro and serve with lime wedges on the side. A squeeze of lime brightens the deep chile sauce and balances the richness of the pork.
This dish is also excellent tucked into tacos, burritos, enchiladas, tostadas, or breakfast plates with eggs. The next day, the flavor becomes even deeper, making leftovers especially delicious.
For a complete New Mexican-style meal, serve it with tortillas, beans, rice, shredded lettuce, avocado, pickled onions, or a simple cabbage slaw.
Nutrition Information
Approximate nutrition per serving, based on 6 servings:
Calories: 455 kcal | Total Fat: 29 g | Saturated Fat: 9 g | Monounsaturated Fat: 13 g | Polyunsaturated Fat: 3 g | Cholesterol: 120 mg | Sodium: 520–950 mg depending on added salt, chile soaking water, pork seasoning, and serving size | Total Carbohydrates: 13 g | Dietary Fiber: 3 g | Sugars: 5 g | Protein: 35 g
Additional estimate:
Potassium: 650–950 mg | Iron: 3–5 mg | Vitamin A: 1,200–2,800 IU | Vitamin C: 8–20 mg | Calcium: 45–90 mg
Frequently Asked Questions:
What type of chilis are used in Carne Adovada?
This recipe calls for a combination of New Mexico chilis and ancho chilis, which contribute to the dish’s rich flavor and mild to moderate heat.
How do I prepare the chilis for the recipe?
Begin by removing the stems and seeds from the chilis.
Then, dry toast them in a hot pan for 1-2 minutes until fragrant.
Be careful not to burn them, as this can result in bitterness.
Can I substitute any ingredients in the recipe?
While traditional Carne Adovada often uses sage instead of spinach, you can experiment with different greens based on availability and personal preference.
Additionally, you can adjust the level of heat by varying the amount of cayenne powder used.
How long should I simmer the dish for optimal flavor?
After adding the pork chunks to the sauce, bring the mixture to a simmer, then reduce the heat to low and cover the pot.
Allow it to simmer gently for 2-2.5 hours, or until the pork is tender and infused with the flavors of the sauce.
What are some suitable serving suggestions for Carne Adovada?
Carne Adovada pairs well with rice or tortillas, which can soak up the flavorful sauce.
Garnish with fresh cilantro and serve with lime wedges on the side for a vibrant burst of flavor.
What are New Mexico chilis, and where can I find them?
New Mexico chilis are a type of chili pepper known for their mild to moderate heat and earthy flavor.
They are commonly used in Southwestern cuisine.
You can typically find them in the dried form in specialty grocery stores or online.
Can I adjust the level of spiciness in Carne Adovada?
Yes, you can customize the spiciness of the dish by adjusting the amount of cayenne powder used.
If you prefer a milder dish, reduce the amount of cayenne powder, or omit it altogether.
How do I ensure the pork is tender and flavorful?
Simmering the pork in the sauce for 2-2.5 hours over low heat allows the meat to absorb the flavors of the sauce and become tender.
It’s essential to cover the pot to retain moisture and prevent the pork from drying out.
Can I make Carne Adovada ahead of time?
Yes, Carne Adovada actually tastes even better when made ahead of time as the flavors have more time to meld together.
You can store it in the refrigerator for up to 3-4 days or freeze it for longer-term storage.
Are there any substitutes for ancho chilis if I can’t find them?
If you can’t find ancho chilis, you can substitute them with other dried chili peppers such as guajillo or pasilla chilis.
However, keep in mind that the flavor profile may vary slightly.
Can I use a different cut of pork for this recipe?
While pork shoulder is traditionally used for Carne Adovada due to its tenderness and flavor, you can also use other cuts such as pork loin or pork butt.
Just ensure that the meat is cut into bite-sized chunks for even cooking.
How do I prevent the chilis from turning bitter during toasting?
To prevent the chilis from turning bitter, be careful not to over-toast them.
Toast them in a hot pan for 1-2 minutes, just until fragrant.
Be sure to remove them from the heat as soon as they become aromatic.
Can I make Carne Adovada in a slow cooker?
Yes, you can adapt this recipe for a slow cooker.
After browning the pork and sautéing the onions, transfer everything to a slow cooker along with the sauce.
Cook on low for 6-8 hours or until the pork is tender.
How do I know when the pork is cooked through?
The pork is cooked through when it becomes fork-tender and easily pulls apart.
You can test for doneness by piercing the meat with a fork.
If it goes in smoothly and without resistance, it’s ready.
Can I omit the cloves from the recipe if I don’t have them on hand?
While cloves add a distinct flavor to Carne Adovada, you can omit them if you don’t have them available.
The dish will still be delicious with the other spices and ingredients.