Carne Adovada

Traditional New Mexican Carne Adovada calls for marinating pork overnight, but I’ve found a way to build deep, complex flavor in just over an hour. The key is browning the meat and aromatics first, letting their caramelized edges add richness to the chile-based sauce. It may not be the most traditional method, but the result is just as satisfying: tender chunks of pork in a velvety sauce that’s earthy, warm, and deeply infused with New Mexican red chiles. And yes, the ¾ cup of chile powder is correct—it brings bold flavor rather than overwhelming heat.

What makes this version stand out is how each step builds flavor. The pork develops a golden crust in the pot before onions and garlic soften in the drippings, taking on a natural sweetness. Blending these aromatics with ground chiles, warm spices, and a touch of honey and vinegar creates a sauce that’s layered and complex, just like the slow-marinated version. After an hour in the oven, the pork is fork-tender, infused with every bit of that bold, smoky flavor. Serve it as is, over rice, alongside beans, or wrapped in a warm tortilla. It’s as versatile as it is delicious.

Ingredients for Carne Adovada

For the Pork:

• Pork Shoulder: Look for well-marbled meat with some fat on the outside. Have your butcher trim and cube it, or cut it yourself into 3/4-inch pieces.
• Vegetable Oil: Any neutral, high-heat oil works well. I like avocado oil for its neutral flavor and high smoke point.

For the Red Chile Sauce:

• New Mexican Red Chile Powder: This is the heart of the dish. Look for bright red powder with a sweet, earthy aroma. Store it in the freezer to maintain freshness.
• Chile Caribe: These are crushed New Mexican red chile flakes. They should be aromatic with vibrant color.
• Garlic: Choose firm, heavy heads with tight, papery skin. Fresh garlic makes a big difference here.
• White Onion: Pick onions that feel heavy and firm with crisp, papery skin.
• Ground Coriander: The fresher the better—it should have a bright, citrusy aroma.
• Ground Cumin: Look for rich brown color and strong aroma. Give it a sniff—if you can’t smell it, it’s time for a fresh jar.
• Mexican Oregano: Different from Mediterranean oregano, it has citrus and earth notes. Look for bright green, whole dried leaves.
• Chicken Broth: Store-bought or homemade both work well.
• Red Wine Vinegar: Any good-quality red wine vinegar works well.
• Honey: Use your favorite brand.

For Serving (Optional):

• White Onion: For garnish, dice it small.
• Fresh Cilantro: Look for bright, perky leaves with no yellowing.
• Limes: Choose heavy, fragrant limes that give slightly when squeezed.

Recipe Options:

• Traditional Method: For the classic overnight version, blend the sauce ingredients and marinate the raw pork for 8–24 hours before baking.
• Spice Level: Adjust the heat by varying the amount of chile caribe—start with less if you’re unsure.
• Serving Styles: I love this wrapped in warm flour tortillas, but it’s just as good over rice or alongside pinto beans and posole.
• Chile Choices: New Mexican red chile powder is traditional, but ancho or guajillo chile powder can work in a pinch. Do not use regular chili powder, which is a spice blend.
• Alternate Cooking Method: Instead of baking, simmer the pork on the stovetop over low heat, stirring occasionally, until tender.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days—the flavors actually improve after a day or two. For longer storage, cool completely and freeze for up to 3 months. To reheat, warm gently in a covered pot over medium-low heat, stirring occasionally and adding a splash of broth if needed to maintain the sauce consistency.

Carne Adovada is the kind of dish that only gets better with time. As the smoky red chile sauce soaks into the tender pork, the flavors deepen, making it just as delicious the next day. I often make a double batch, knowing the leftovers will reheat beautifully for quick meals throughout the week. Whether you serve it right away with rice, tucked into warm corn tortillas, or alongside beans and posole, it’s a meal that feels both hearty and comforting. And with this method, you get all that slow-cooked depth without the wait.

How to Make Carne Adovada

Preheat the oven to 350°F and brown the pork chunks in batches until golden all over.

Cook the onions in the flavorful drippings until softened and golden, then add garlic until fragrant. Pour in some broth and scrape up all the browned bits from the bottom.

Transfer the onion mixture to a food processor along or blender with the chile powder, spices, honey, vinegar, and more broth. Process until you have a smooth chile sauce. Return the pork to the pot, pour in the chile gravy and remaining broth, and stir to combine.

Cover and bake until the pork is fork-tender, about an hour. Serve hot in bowls, topped with diced onion, cilantro, and lime wedges if you like.