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Tender Carne Adovada Recipe with Rich Chile Sauce

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A traditional New Mexican dish featuring slow-cooked pork bathed in a luscious red chile sauce that’s smoky, earthy, and perfectly spiced.

Ingredients

Scale
  • 2–3 pounds pork shoulder, trimmed and cut into 1–2 inch cubes
  • Dried red chile pods (New Mexico or guajillo chiles)
  • Fresh garlic cloves, peeled and minced
  • 1 medium white or yellow onion, chopped finely
  • 2–3 cups chicken broth
  • Apple cider vinegar
  • 1 teaspoon dried oregano
  • Cumin
  • Kosher salt
  • Flour or cornstarch (optional)

Instructions

  1. Rinse the dried chile pods under cold water to remove any dust. Remove the stems and seeds, then soak them in hot water for about 20 minutes until softened.
  2. Once the chiles are softened, transfer them to a blender along with garlic, chopped onion, apple cider vinegar, oregano, cumin, and 2 cups of chicken broth. Blend until smooth, adding more broth as needed to reach your desired consistency.
  3. Pass the blended mixture through a strainer to remove any bits of skin or seeds, leaving a silky, rich chile sauce.
  4. Season the cubed pork shoulder generously with salt. Heat a large pot or Dutch oven over medium-high heat and sear the pork until browned on all sides. Remove the pork and set aside.
  5. In the same pot, pour in the chile sauce and bring it to a gentle simmer. Taste and adjust seasoning as needed.
  6. Return the pork to the pot with the chile sauce and stir to coat each piece evenly. Reduce the heat to low, cover, and let it cook for 2-3 hours, stirring occasionally, until the pork is tender and the sauce thickens.
  7. If the sauce is thinner than desired, mix 1 tablespoon of flour or cornstarch with 2 tablespoons of water and stir it into the pot. Cook for another 10 minutes.

Notes

[‘Choose the right chiles for the desired flavor profile. New Mexico chiles are classic, but ancho or pasilla chiles can be used for variation.’, ‘Slow cooking is key to achieving tender pork.’, ‘Adjust the heat level by removing seeds from the chiles or adding cayenne pepper for extra spice.’, ‘The chile sauce can be made ahead of time to deepen the flavors.’, ‘Reheat leftovers gently on the stovetop to preserve the texture of the pork.’]

Nutrition

Keywords: Carne Adovada, New Mexican cuisine, red chile sauce, slow-cooked pork, spicy dish, comfort food

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