Carne Adovada

I fell in love with carne adovada during my first visit to New Mexico and have made sure to eat it every time I go back. This recipe hits the spot when I get a hankering/yearning for New Mexico’s flavors. First off, you have to use New Mexico hatch red chile powder or dried red hatch peppers if you want the authentic flavor. Substituting “chili powder,” which is a spice blend and uses a different pepper, will not work out correctly and will produce a vastly different flavor outcome. If you can find Mexican oregano instead of “normal” oregano, use it. Like many other reviewers, I prefer to use less salt, perhaps 1 teaspoon or a half teaspoon in this recipe. Salt can always be added later for each person’s preference. I also recommend covering the container during cooking, at least until the last 1 or 2 hours of cook time. Additional flavor options: add onion powder to the sauce or cook chopped onions in the oil before making the roux. If the sauce turns out too bitter for your liking, add something sweet such as honey, sugar, etc. Serving recommendations: on rice, on pasta, in a sandwich, in a burrito. Make more sauce and shred up the meat, then cook the shredded meat a bit longer in the sauce. Serve shredded meat in tacos or burritos. I personally love carne adovada breakfast burritos with eggs and potatoes in them! Lastly, if you want/need to make it gluten-free, you have a few options. You can substitute a gluten-free flour blend for the regular flour, you can substitute the roux with a cornstarch slurry, or you can omit a thickener entirely.

Way way too much salt. Not edible. What a waste.

Easy to follow! I did this in a crock pot – looking forward to doing this in a dutch oven in cooler weather. I used the sauce separately to go with tamales, and that was a success – I added just a small squirt of honey to the pot for this. Keeping this recipe and this sauce for so many other uses.

followed recipe to the T and it was 100% burnt. the house smelled wonderful so I’d probably give it another go, but would cut time down to like three hours. it was literally inedible.

I tried this out for a Mexican food-themed party. This was the only dish that was finished to the last morsel. Delicious and different. I only had 2 hours to marinade and transferred it to a crock-pot for serving. Delish!

My friend wanted me to make Carne Adovada. I had never made it before so I found this recipe and made it. He said I nailed it And has already asked me to make it again.

I made this for 30 people is a large cast iron pot it was a hit at the party

I’ve been making this for years, letting go of the old family recipe of soaking the chili’s before blending it all and using the liquid as called for in the ‘water’portion. The powder made it easier, but also difficult since it tended to make the air itself spicy. My husband had to leave the kitchen or have a coughing fit. Still, an easy and great recipe I continue to use. I just warn my husband when I”m making it.

Very hot just like a great carne should be! It’s better the second and third day.

I modified the recipe to make it in the slow cooker…I used lard for the fat and softened it in the microwave. I then followed directions, but doubled the amounts except I cut the water to 1 cup (total)and had a thickish sauce. I marinated the pork in the sauce overnite and moved it to the crockpot in the morning. I added another 1 1/2 cup of water and let it cook for 8 hours on low. the house smelled amazing with it cooking. This came out just llike the dishes we had in New Mexico this past summer. I did use some of the NM chile powder we brought back. Love it and will make it again.

Loved it! Thanks!

Partly my fault for not having paid more attention before cooking, but info re covering–or not– and stirring–or not–during cooking would be helpful.

We had never had this before but thought we should try it and so glad we did! The only thing I changed was used less salt as I can’t have very much. I let it marinate overnight and then cooked it in my slow cooker. Made the house smell wonderful! Served it with flour tortilla’s and brown rice. This will be made often at our house. Thank you so much for the great recipe!!!

love it, and make it often..no changes

So sooo good. I went with around about 2.3 lbs of pork shoulder, then to round it out to an even 3 / test other cuts of pork, I trimmed all the fat off of some off country ribs I had left over from another recipe and threw that in too. Marinated for probably 20hrs in the fridge. I like a bit of extra texture and feel like this is exactly the kind of recipe where a random potato can shine, so I cleaned and cubed a med-lg sized red potato, mixed that in with the adovada meat/marinade, and cooked on low in the oven for 3.5-4 hrs. The meat and potato mix was peeeerfectly fall-apart-tender at that point… but then I went ahead and stuffed a bell pepper with the meat/potato mix, some Spanish rice, cracked an egg on top, and popped that back into the oven until the egg waS over easy. ALSO AMAZING! BOTH cuts of meat tasted amazing… so tender and flavorful, and I didn’t think it could get any better until I reheated my leftovers. I cannot overstate how much my fella loved this meal too… he’s not really into recipes heavy in chili, but this he gobbled up and could not stop complimenting. Meat would definitely go great alone or “elaborated” the way I did with the red potato, stuffed pepper/egg combo, and is even better the next day. 100% will be making this again.

I’m from New Mexico. This recipe was easy and taste was perfect.

I used dried Mexican red chilies and seared the pork and cooked it in a Dutch oven.

I had some pork I needed to use, so I followed some others advice and put this in the crockpot for 8 hours. I really don’t know what it is supposed to be like, so I have nothing to compare to, but it was pretty good. I also couldn’t find New Mexico chile. I don’t like things too spicy so I kind of shorted my tablespoons but used 2 red pepper, 1 chili powder, and 1 chipotle chili. Served with cilantro lime rice, black beans, and large tortillas to make big burritos. My husband (who likes things spicier than I do) thought it was a little spicy. I think it’s because he must have put a lot more meat than rice and beans in his burrito because the rice will cut the heat. I thought it was a little spicy, but not bad.

Not a fan. To be fair, maybe it was something I did (or didn’t do) but I followed the recipe. I love Mexican and New Mexican cuisine. I’m not a stranger to it. I really thought this dish would be great but essentially what happened was I marinated the meat. Took it out of the marinade and cooked it in the oven at 325 for about 4 1/2 to 5 hours. It not tender at all. It also did have an overpowering after-taste to it. There is a crock pot recipe for this dish that I might try, but this particular dish didn’t come out at all like I expected it to.

I made this exactly as written. I ended up with a dry pork roast. I really wanted it to be juicy and spicy like Golden Pride. I will try again

I made it as per the recipe, except I used beef. It was wonderful and my husband loved it! Definitely making this again. Thanks!