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A bowl of Carne Adovada garnished with lime slices, chopped onions, and cilantro. A small dish with more chopped onions and a lime wedge are on the side, all set on a dark green fabric background.
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Carne Adovada

Tender pork slow-cooked in a velvety red chile sauce with garlic, warm spices, and a touch of honey. A deeply flavorful New Mexican classic that’s just as good wrapped in a tortilla as it is served over rice. Adapted from Santa Fe School of Cooking: Celebrating the Foods of New Mexico
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: New Mexican
Keyword: comfort food
Servings: 8 people
Author: Marissa Stevens

Equipment

Ingredients

  • 1/4 cup vegetable oil such a avocado oil or other neutrally flavored, high heat oil
  • 3 1/2 pounds boneless pork shoulder cut into 3/4-inch cubes
  • 6 cloves garlic minced
  • 1 medium white onion diced small, plus more for garnish (optional)
  • 4 cups chicken broth
  • 2 tablespoons ground coriander
  • 1 tablespoon ground cumin
  • 2 teaspoons dried Mexican oregano
  • 2 teaspoons chile caribe (flaked New Mexico red chile)
  • 3/4 cup New Mexico Red Chile Powder
  • 1 tablespoon honey
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon fine sea salt plus more to taste
  • chopped cilantro for garnish (optional)
  • lime wedges for serving (optional)

Instructions

  • Preheat oven to 350°F.
  • Heat oil in a large, ovenproof pot or dish over medium-high heat. Brown pork in batches until golden on all sides; transfer to a plate and set aside.
  • Pour off all but 2 tablespoons of fat (or add oil if your pork was very lean) and reduce heat to medium. Add onion and cook, stirring occasionally, until softened and golden, about 5 minutes. Add garlic and cook, stirring, for 1 minute more. Pour 1 cup of chicken broth into pot, scraping up any browned bits from the bottom with a wooden spoon. Remove from heat.
  • To make chile marinade, transfer onion mixture with broth to the bowl of a food processor. Add coriander, cumin, oregano, chile caribe, red chile powder, honey, vinegar, and 2 more cups of chicken broth; process until smooth. Taste for seasoning and add salt as needed.
  • Return browned pork to ovenproof pot and pour chile marinade over along with remaining 1 cup chicken broth; stir well to combine.
  • Cover and bake for 1 hour, or until pork is very tender when pierced with a fork. Serve hot in bowls, topped with diced white onion and fresh cilantro if desired. Lime wedges can be served alongside as an optional garnish.

Video

Nutrition

Calories: 382kcal | Carbohydrates: 13g | Protein: 48g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 121mg | Sodium: 560mg | Potassium: 1164mg | Fiber: 1g | Sugar: 3g | Vitamin A: 169IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 3mg

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