Carne Adovada

Active Time:

50 mins

Total Time:

3 hrs 35 mins

Yield:

8 servings

Chiles, citrus, garlic, oregano, and cumin come together to make a delicious sauce for simmering pork shoulder in this flavorful stew. Removing the seeds from the chiles means the sauce has a touch of kick but is not overly hot. The orange juice adds some sweetness to this dish, which also helps to cut some of the bitterness from the chiles. Serve with rice, beans, and tortillas for mopping up the delicious sauce.

Frequently Asked Questions

What is Carne Adovada made of?

Carne Adovada is a dish made of pork, typically pork shoulder or butt, slow-cooked in a rich and spicy sauce made from dried red chiles, garlic, oregano, and cumin. The slow-cooking process allows the meat to absorb the intense flavors, resulting in a deliciously seasoned and satisfying dish with Southwestern roots.
What is the difference between Carne Asada and Carne Adovada?

Carne Asada and Carne Adovada are distinct Mexican and New Mexican dishes, respectively, each offering a unique flavor profile. Carne Asada typically involves marinating and grilling thinly sliced beef while Carne Adovada is a New Mexico specialty featuring pork that's stewed in a boldly spiced sauce made from dried chiles.

Notes from the Food & Wine Test Kitchen

We tested with traditional New Mexico chiles but you can substitute other chiles, or make a sauce with a blend of ancho, guajillo, and/or chipotle chiles.

Make ahead

Store the braised meat in an airtight container in the refrigerator for up to three days or freeze for up to two months.

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Ingredients

8 whole dried New Mexico chiles (2 ounces total)
6 large garlic cloves
2 teaspoons dried oregano
2 teaspoons ground cumin
4 cups chicken stock, divided
2 tablespoons canola oil, divided
1 (3-pound) boneless pork shoulder (Boston butt), trimmed and cut into 1 1/2-inch cubes
1 1/2 teaspoons kosher salt
1 teaspoons black pepper
1 large yellow onion, thinly sliced (about 3 cups)
1 fresh bay leaf
3/4 cup fresh orange juice (from 3 large oranges)
Finely chopped fresh cilantro, finely chopped yellow onion
Lime wedges

Directions

Heat a medium-size cast-iron skillet over medium-high, and add chiles. Press flat using the back of a spatula, and toast until slightly softened and a shade darker, about 30 seconds per side. Remove chiles from skillet, and let cool slightly. Wearing gloves, if possible, trim stems of chiles; cut chiles open, and remove and discard seeds. Cut chiles into small pieces. Place chile pieces in a small bowl, and add boiling water to cover. Let soak until soft and rehydrated, about 15 minutes. Pour through a fine wire-mesh strainer into a bowl; discard liquid.
Transfer rehydrated chiles to a blender; add garlic, oregano, cumin, and 1/2 cup of the chicken stock; process until smooth, about 1 minute. Set aside.
Heat 1 tablespoon oil in a large Dutch oven over high until smoking. Sprinkle pork evenly with salt and pepper. Add half of pork to Dutch oven; cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer pork to a plate, and set aside. Repeat process with remaining 1 tablespoon oil and pork.
Add onion to Dutch oven, and cook, stirring often, until softened and beginning to brown, about 8 minutes. Add reserved chile mixture; cook, stirring constantly, until fragrant, about 1 minute.
Return pork and any accumulated juices to Dutch oven; add bay leaf and remaining 3 1/2 cups chicken stock. Bring to a boil over medium-high. Reduce heat to maintain a simmer; cover and simmer, stirring occasionally, until pork is just tender, about 2 hours. Stir in orange juice, and cook uncovered, stirring occasionally, until meat is fork-tender and sauce is thickened, about 30 minutes. Remove from heat; remove and discard bay leaf.
Garnish with cilantro and finely chopped onion. Serve with lime wedges.