Carne Adovada

by
  4.9 – 10 reviews  • Lunch
Level: Easy
Total: 4 hr 10 min
Prep: 10 min
Cook: 4 hr
Yield: 10 to 12 servings

Ingredients

  1. 6 to 8 pounds pork loin, cut into 2 to 3-inch cubes
  2. 1/2 cup New Mexico powder chile
  3. 1/2 cup New Mexico chile flakes
  4. 2 tablespoons oregano
  5. 2 tablespoons garlic salt
  6. 2 tablespoons cumin
  7. 2 tablespoons fresh garlic, crushed
  8. 2 tablespoons black pepper
  9. 2 Spanish onions, chopped
  10. 2 cups broth

Instructions

  1. Put all ingredients in a Dutch oven. Cook uncovered for 4 hours. Turn off heat and check for tenderness, but do not stir.

Nutrition Facts

Serving Size 1 of 12 servings
Calories 562
Total Fat 34 g
Saturated Fat 12 g
Carbohydrates 8 g
Dietary Fiber 2 g
Sugar 2 g
Protein 54 g
Cholesterol 167 mg
Sodium 144 mg

Reviews

Travis Pratt
Do you sub the Bueno red chili sauce for the chili spices in the listed recipe?
Jamie Hensley
This is one of my all time favorite dishes. I moved to the Pacific Northwest last April and I’m in desperate need of a carne adovada fix. I’m looking to make this asap. Does anyone have any suggestions on the oven temp?
Ms. Megan Donaldson
This is a super dish. I did put a spin on it. I smoked the meat on a wood grill with mesquite for about 20 mins then marinated with the ingredients overnight. Slow cooker low fo 8 hours.
Julie Rodriguez
I frequent the restaurant in Mesa., Az almost weekly. This recipe is very very close to what I order. The red Chile sauce is stronger at the restaurant but home version is equally flavorful. Make two batches., this is going to disappear quickly at your next get- together. Key: don’t. stir the pork it will break into. Leave big pork chunks. that is how it is served at Low Dos Molinos.
Justin Mcgee
I grew up in new mexico, this is a VERY regional dish, mexicans from mexico have no idea what carne adovada is or sopapillas, but let me tell you, bobbly flay does, this recipe rocks!!
Allison Allen
I went to the restaurarnt, and got the recipe from them. OMG you have to try it. Beware it is HOT!!!!!
Barbara Flores
but this was pretty close!
Michelle Anderson
I live in Scottsdale but still haven’t made it to Los Dos Molinos, but now I can’t wait. This recipe was awesome. I was taught to make red chile sauce by boiling dried New Mexico chiles until they become soft, then blending them into a sauce. That’s all that you need to do, and it turns out amazing. I made this recipe twice in one week! I heated up some tortillas with a bit of butter on them (good ones, not floury Fry’s ones) and scooped it all up.
Alexander Reid
I grew up in New Mexico and this is my favorite way to prepare the local red chiles. Personally, I prefer to brown off the pork before continuing – gives a deeper flavor. Better the next day. Serve with beans and sopapillas, close your eyes and your in Santa Fe.
Bobby Keith
I love this dish at the restaurant in Phoenix. I live in Illinois, so do not get to the restaurant enough. On one of my trips I asked if there was any way I could get the recipe. My server told me that Flay was just there and it would be on foodnetwork. Great news!!!

I have cooked this over a dozen times in the last few years. It is awesome, but still not nearly as good as at the restaurant. The KEY is in the Red Chile sauce! The sauce must be from New Mexico and of highest quality. I have mail ordered several and only one sauce stands out. It is the Red Chile sauce from Bueno Foods http://www.giftbasketsjust4u.com/pubs-us-bin/giftbasketsjustforyou/GBJstore.cgi?user_action=detail&catalogno=IT33

In the note on the order form I asked for all 3 jars in this package be Red Sauce instead of the variety. They have gladly obliged twice now. The sauce is not cheap, but is well worth it. Do not try this dish without a great red chile sauce or you will be missing out.

Get a great red chile sauce and you must try this recipe!

 

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