Slow Cooker Carne Adovada

Carne Adovada is a flavorful, slow-cooked pork dish that hails from New Mexico. Made with tender pork shoulder or butt, this recipe features a rich red chile sauce crafted from dried New Mexican chile pods, garlic, and oregano.

The pork is marinated overnight to absorb the bold flavors, then slow-cooked to perfection, resulting in a melt-in-your-mouth experience. It’s a hearty, satisfying dish that’s perfect served with tortillas, rice, or beans, bringing a taste of the Southwest to your table.

Slow Cooker Carne Adovada

Ingredients

20 New Mexican dried red chile pods

2 tbsp olive oil

1/2 medium onion diced

4 cloves garlic minced

3 cups water

2 tsp salt

2 tsp oregano

4 lbs pork shoulder or pork butt cut into 1″ cubes

Instructions

Remove the stems and seeds from the dried red chiles. Slice the chiles into 1-inch strips.

Heat olive oil in a large skillet over medium heat. Add the chiles, diced onion, and minced garlic.

Sauté for 5–10 minutes until fragrant. Stir in water, salt, and oregano, and mix well. Bring the mixture to a boil, cover it, and then reduce the heat to let it simmer for 10 minutes.

Transfer the chile mixture to a blender, blending in batches if necessary, until smooth. Strain the sauce through a sieve to remove any leftover chile peels.

Combine the pork cubes with the chile sauce, ensuring all the meat is well coated. Cover and refrigerate the mixture for 12–24 hours to marinate.

Transfer the marinated pork into a slow cooker and cook on low for about 9 hours, or until the pork is tender and fully cooked through.

Notes:

Chile Selection: New Mexican red chile pods provide a mild to medium heat and a deep, smoky flavor. If you want a spicier dish, you can mix in hotter chile varieties like guajillo or pasilla.

Marination Time: For the best flavor, let the pork marinate in the red chile sauce for at least 12 hours. This step allows the pork to fully absorb the rich, spicy flavors.

Straining the Sauce: Straining the red chile sauce ensures a smooth texture by removing any remaining seeds or skins. If you prefer a more rustic texture, you can skip this step.

Cooking Time: Slow cooking for about 9 hours on low heat makes the pork fork-tender and juicy. You can also cook it on high for 5-6 hours, but low heat gives the best results.

Serving Suggestions: Carne Adovada is traditionally served with flour tortillas, Mexican rice, and beans. You can also use it as a filling for tacos, burritos, or enchiladas.

Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months. Reheat gently to avoid drying out the pork.

Optional Add-ins: You can add vegetables like potatoes or carrots during the last few hours of cooking for a more hearty stew-like version.

Red Chile Sauce: If you’re short on time, pre-made red chile sauce can be used as a substitute, but homemade gives a more authentic taste.

Pork Cuts: Pork shoulder or butt is recommended for this recipe due to its fat content, which makes the dish rich and flavorful. However, you can use leaner cuts if preferred.

Adjusting Seasonings: Taste the red chile sauce after blending and adjust the salt, oregano, and garlic to suit your preference before adding it to the pork.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

What is Carne Adovada?

Carne Adovada is a traditional New Mexican dish made with pork marinated and slow-cooked in a rich red chile sauce.

The sauce typically includes dried red chiles, garlic, and spices, resulting in a flavorful, mildly spicy meal.

How spicy is Carne Adovada?

The spiciness depends on the type of chiles used.

New Mexican dried red chiles can vary from mild to moderately spicy.

You can adjust the heat by choosing milder or hotter chiles, or by adding more or fewer chiles to suit your taste.

Can I use pork loin instead of pork shoulder?

Yes, but pork shoulder or pork butt is recommended for Carne Adovada because they have more fat, which adds flavor and keeps the meat tender during slow cooking.

Pork loin is leaner and may result in drier meat.

Can I prepare the red chile sauce in advance?

Absolutely! You can make the red chile sauce a day or two in advance and refrigerate it.

This can save time when marinating the pork.

How long should I marinate the pork?

For the best flavor, marinate the pork for 12-24 hours.

If you’re short on time, you can marinate for at least 4 hours, but longer marination helps the flavors penetrate the meat better.

Can I cook this in the oven instead of a slow cooker?

Yes, you can cook Carne Adovada in a covered Dutch oven at 325°F (163°C) for about 3-4 hours until the pork is tender.

Check it occasionally and add a bit of water if the sauce gets too thick.

What side dishes go well with Carne Adovada?

Carne Adovada is traditionally served with warm tortillas, Mexican rice, and beans.

It also pairs well with roasted vegetables or a fresh green salad.

Can I freeze Carne Adovada?

Yes, Carne Adovada freezes well. Store leftovers in an airtight container and freeze for up to 3 months.

To reheat, thaw it in the refrigerator and warm on the stovetop or in the microwave.

Can I use a different type of meat for this recipe?

Yes, you can use chicken thighs, beef, or even lamb instead of pork.

However, cooking times and textures will vary depending on the type of meat.

How can I make the sauce less bitter?

If your red chile sauce tastes bitter, you can add a small amount of sugar or honey to balance the flavors.

Make sure not to burn the chiles when toasting, as this can cause bitterness.