• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
5 Secrets to Mexican Cooking

sign up to get my top 5 secrets to help you master mexican meals at home!

trending now: March Cooking Challenge!
  • About
  • Press/Advertise
  • Contact

Isabel Eats

Easy Mexican recipes for home cooks

  • Recipes
    • All Recipes
    • Course
      • Breakfast
      • Dinner
      • Sides
      • Desserts
      • Appetizers
      • Drinks
      • Soups & Stews
      • Salads
      • Salsas
      • Sauces and Condiments
    • Diet
      • Gluten Free
      • Low Carb
      • Paleo
      • Vegan
      • Vegetarian
    • Meat
      • Beef
      • Chicken
      • Chorizo
      • Pork
      • Turkey
      • Seafood
    • Occasion
      • Christmas
      • Cinco De Mayo
      • Easter
      • Game Day
      • Summer
      • Thanksgiving
    • Type
      • 30 Minute Meals
      • Mexican Basics
      • Freezer Friendly
      • Grilling
      • Healthy
      • Instant Pot
      • Slow Cooker
      • Enchiladas
      • Tacos
  • Dinners
  • Kitchen Tips
  • Life
  • Shop
  • About
  • Subscribe!

    sign up to get my top 5 secrets to help you master mexican meals at home!

Browse by Course/Type/Diet

  • by course
    • Breakfast
    • Dinner
    • Sides
    • Desserts
    • Appetizers
    • Drinks
    • Soups & Stews
    • Salads
    • Salsas
    • Sauces & Condiments
  • by type
    • 30 Minute Meals
    • Mexican Basics
    • Freezer Friendly
    • Grilling
    • Healthy
    • Instant Pot
    • Slow Cooker
    • Enchiladas
    • Tacos
  • by meat
    • Beef
    • Chicken
    • Chorizo
    • Pork
    • Turkey
    • Seafood
  • by diet
    • Gluten Free
    • Low Carb
    • Paleo
    • Vegan
    • Vegetarian
  • by occasion
    • Christmas
    • Cinco De Mayo
    • Easter
    • Game Day
    • Summer
    • Thanksgiving
Jump to latest Browse All Recipes
HomeRecipesPork

Carne Adovada

rate recipe Shareshare
Share on:
0 shares
By: IsabelPosted: 6/27/22

This post may contain affiliate links. Read my disclaimer.

Jump to Recipe

Carne Adovada is a New Mexico-style stewed pork dish that features a boldy spiced sauce made from dried chiles and perfectly tender pork. Pair it with a simple side of rice or warm homemade tortillas for a savory and satisfying dish! 

Carne adovada in a bowl next to warm tortillas.

If you love tender pieces of slowly simmered pork that are melt in your mouth good, then you’ve got to try this Carne Adovada recipe!

This New Mexican dish has become one of my favorites because the dried chile sauce that the pork is simmered in has an amazing and intense flavor that I can’t get enough of!

Is it Adovada or Adobada?

This specific New Mexican dish is spelled “adovada,” whereas “adobada” refers to the more general Mexican way of cooking meat in an adobo sauce.

What’s the difference between carne adovada and chile colorado?

I like to think of Carne Adovada as Chile Colorado’s more intense and complex cousin. While they may look similar, they’re actually quite different. 

Carne Adovada features pork whereas Chile Colorado traditionally uses beef. Both are equally tender and delicious.

Both dishes also use a red chile sauce that highlights the taste and spice of dried chiles, however Carne Adovada is more complex in that it has a hint of sweetness from the sugar and tang from the soy sauce and vinegar to help deepen and intensify the spices and chiles.

Ingredients in carne adovada on a table.

Ingredients in Carne Adovada

  • Dried chiles– For this recipe, I used 8 dried ancho chiles and 12 dried guajillo chiles. You can use any combination of ancho, guajillo, and New Mexico dried chiles you’d like. You can also use only New Mexico dried chiles. Totally up to you! 
  • Seasonings and spices– I used dried thyme, cumin, salt, Mexican oregano, kosher salt, and a special ingredient, sugar. It might sound odd, but sugar helps cut the spice and bold seasonings. 
  • White vinegar and soy sauce– These ingredients help give acidity and balance to the sauce and give a great and unexpected complex flavor. 
  • Olive oil– I used olive oil to sear the pork, but you can use whatever oil you have on hand.
  • Onion and garlic-Perfect staple ingredients for most Mexican dishes.
  • Pork shoulder– Pork shoulder (also known as pork butt) is very tender and great for this stew-style dish. I recommend cutting it into equal size chunks so they cook evenly. 
  • Optional ingredients- I topped my carne adovada with chopped cilantro and onions and serves with warm corn tortillas, or warm flour tortillas. 
Dried chiles for carne adovada.

How to make Carne Adovada

  1. Toast the chiles: Toast your combination of chiles in a skillet over medium heat, stirring constantly, for about 1-2 minutes until fragrant. Don’t toast them for more than 2 minutes or they will get a bitter taste. 
  2. Soften the chiles: Transfer your toasted chiles to a medium pot, add bay leaf, and cover them completely with water. Bring the water to a boil and then remove from the heat, cover, and let sit for about 10 minutes to soften the toasted chiles.
  3. Make the chile sauce: With a slotted spoon, transfer the softened chiles and bay leaf to a blender. Add 3 cups of the chile-soaked water, garlic, vinegar, soy sauce, oregano, thyme, sugar, cumin, and salt. Blend until smooth and set aside.
  4. Sear the pork: Cook the pork in 2 batches to make sure each piece is browned and has a great sear. Set aside on a plate.
  5. Cook the onion: Add the onion and cook for 5 minutes, scraping any delicious crispy brown bits that have stuck to the bottom of the pan.
  6. Simmer pork in chile sauce: Add the seared pork back into the pot and pour the blended chile sauce on top. Mix together to combine. Bring the pot to a boil, reduce heat to low, cover, and cook for 2 hours.
Red chile sauce poured on top of seared pork for carne adovada.

What to serve with Carne Adovada

  • White rice
  • Cilantro lime rice
  • Flour tortillas
  • Corn Tortillas
Carne adovada in a bowl.

STORING AND REHEATING INSTRUCTIONS

  • To store in the fridge, transfer to an airtight container and refrigerate for up to 1 week. 
  • To store in the freezer, let it cool completely and transfer to a freezer safe storage container or bag. Freeze for up to 3 months. 
  • To reheat, place in a medium pot over medium heat, stirring occasionally until warmed, or heat in the microwave for 1-4 minutes until hot.

Recipe

4.75 from 12 votes

Carne Adovada

Serves: 8 servings
Print
Rate
Carne adovada in a bowl next to warm tortillas.
Prep: 20 minutes
Cook: 2 hours 35 minutes
Total : 2 hours 55 minutes
Carne Adovada is a New Mexico-style stewed pork dish that features a boldy spiced sauce made from dried chiles and perfectly tender pork.

Ingredients

  • 8 dried ancho chiles, rinsed (about 3 ounces)
  • 12 dried guajillo chiles, rinsed (about 2.5 ounces)
  • 1 dried bay leaf
  • water
  • 8 garlic cloves
  • 1/2 cup white vinegar
  • 1/4 cup soy sauce
  • 1 1/2 teaspoons dried Mexican oregano
  • 3/4 teaspoon dried thyme
  • 2 teaspoon granulated sugar
  • 1 1/2 teaspoon ground cumin
  • 1 1/2 tablespoons kosher salt
  • 3 tablespoons oil, divided
  • 3 pounds pork shoulder, cut into bite-sized chunks
  • 1 medium onion, chopped
  • for serving: chopped cilantro, lime wedges, warm tortillas

Instructions

  • Remove and discard the stems and seeds from the ancho and guajillo chiles. Tear the chiles into medium-sized pieces.
  • Heat a large skillet over medium heat. Add the chiles and toast until fragrant, stirring frequently for about 1-2 minutes.
  • Transfer the chiles to a medium pot. Add the bay leaf and fill the pot with water until the chiles are completely covered.
  • Bring the water to a boil over high heat, then remove from heat, cover, and let the chiles soak for 10 minutes.
  • Transfer the soaked and softened chiles and the bay leaf to a large blender using a slotted spoon.
  • Add 3 cups of the chile-soaked water, garlic, vinegar, soy sauce, oregano, thyme, sugar, cumin, and salt. Blend until smooth and set aside.
  • Heat 1 tablespoon of oil in a large pot or Dutch oven over medium-high heat. Add ½ of the pork shoulder and sear on all sides until browned, then transfer to a bowl or large plate.
  • Add another tablespoon of oil to the pot as well as the remaining pork. Sear on all sides until browned, then transfer to the same bowl or plate.
  • Add the remaining 1 tablespoon of oil to the pot and add the onion. Cook for 5 minutes, scraping any brown bits that have stuck to the bottom of the pan.
  • Add the seared pork back into the pot and pour the blended chile sauce on top. Mix together to combine.
  • Bring the pot to a boil, reduce heat to low, cover, and cook for 2 hours.
  • Serve in a bowl garnished with chopped cilantro, lime wedges, and a side of warm flour tortillas and/or rice.

Nutrition Information

Author: Isabel Eats
Course:Dinner
Cuisine:Mexican
Carne adovada in a bowl next to warm tortillas.
Did you Make my Carne Adovada?Leave a comment below and tag @isabeleats on social media!
@isabeleats

You may also like…

  • This Chile Colorado recipe combines tender pieces of beef with a rich and flavorful red chile sauce. Serve with rice for an authentic Mexican dinner!
    Authentic Chile Colorado
  • This Carne Asada Fries recipe is a San Diego classic featuring crispy baked fries topped with shredded cheese, tender carne asada, guacamole and sour cream!
    Carne Asada Fries
  • Thinly sliced carne asada on a cutting board with cilantro, corn tortillas, limes, avocados, and radishes.
    Carne Asada Recipe
  • Carne asada tacos on a plate
    Carne Asada Tacos
free ebook!

download my top 10 recipes book

Subscribe and receive a free e-cookbook of our Top 10 Easy Mexican Recipes!

Get My Copy!

Download my top 10 easy Mexican recipes!

Roasted radishes on a sheet pan.
Previous Post
Easy Roasted Radishes
Fresh epazote on a cutting board.
Next Post
All About Epazote

Reader Interactions

Leave a Comment Cancel reply

Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!
Recipe Rating:




  1. Ravin says

    Posted on 1/31 at 7:52 pm

    5 stars
    Great recipe! I only put half of the sugar and added Chile de arbol. My husband and I like everything spicy.

    Reply
  2. Becky says

    Posted on 1/21 at 11:47 am

    I have a question about the chilies. Awhile back I bought powdered chilies of all the varieties you use in the recipe (from Native Seed Search in Tucson). Would it work to use the powders? I could gently toast it for a minute or would that be necessary? Love your recipes!

    Reply
    • Ana @ Isabel Eats says

      Posted on 1/24 at 9:53 am

      Hi Becky! You can definitely use the powders! I don’t think there would be a need to toast them.

      Reply
  3. Ernie says

    Posted on 9/13 at 7:22 am

    5 stars
    I made this with a partially smoked wild pig shoulder. There was a nice bark of brown sugar and spices on it so I left the sugar out. I did add a 1/8 round of the Mexican chocolate. It was out of control good! A real winner!

    Reply
    • Ana @ Isabel Eats says

      Posted on 9/13 at 12:08 pm

      Thank you Ernie!

      Reply
  4. AJ says

    Posted on 8/15 at 9:24 am

    5 stars
    Made this last night and it was delicious and easy to make! It does run on the spicy side, so may not be ideal for heat-sensitive eaters. I served it on top of rice with chopped cilantro, avocado, pickled red onions and sour cream.

    Reply
  5. Rachel says

    Posted on 7/12 at 2:21 pm

    4 stars
    Made this for dinner tonight and it was delicious, rich sauce and tender meat. Can’t wait to make it again – I just need to order more dried chillies!

    Reply
    • Ana @ Isabel Eats says

      Posted on 7/18 at 11:02 am

      Hi Rachel! We’re glad you enjoyed this recipe!

      Reply
  6. Beverly says

    Posted on 7/8 at 12:59 pm

    Carne adovada
    Even though the chilis are dried, you still toast them?
    I love your recipes, and look forward to your emails.

    Reply
    • Ana @ Isabel Eats says

      Posted on 7/8 at 2:49 pm

      Hi Beverly! Yes, Just make sure you only toast them for about 1 minute so they don’t get bitter!

      Reply
      • Beverly says

        Posted on 7/19 at 10:39 pm

        Thank you

        Reply
  7. Beth says

    Posted on 7/6 at 11:08 am

    Love you talent, its been a fresh treat. Thanks for sharing

    Reply
  8. Debbie Luna says

    Posted on 7/2 at 8:32 am

    I made this using my instapot.
    It’s delicious. Thank you

    Reply
  9. Debbie Luna says

    Posted on 6/29 at 5:23 pm

    Can this be cooked in an instant pot?

    Reply
    • Ana @ Isabel Eats says

      Posted on 6/30 at 10:37 am

      Hi Debbie! Yes you should be able to!

      Reply

Primary Sidebar

Isabel Orozco-Moore, Founder of Isabel Eats
¡Hola!

i’m isabel

A first-generation Mexican American who loves to cook! Here at Isabel Eats, you’ll find a mix of all your favorite authentic Mexican recipes with a twist!

Read More

Notice: JavaScript is required for this content.

free email series!

5 Secrets to Mexican Cooking

My top 5 secrets to help you master Mexican meals at home in no time!

Sign me up!

Sign up to get My top 5 secrets to help you master Mexican meals at home in no time!

Notice: JavaScript is required for this content.

Authentic Recipes

This Mexican Pork Chile Verde is made of tender pieces of pork simmered in a flavorful tomatillo and chile broth. Serve in a bowl or with a side of rice for an authentic Mexican meal! (low carb, gluten free, paleo)

Chile Verde Recipe

Masa for Tamales

Masa for Tamales

Six bolillo breads on a baking sheet ready to eat.

Bolillo Bread (Mexican Rolls)

Pozole verde in a bowl topped with shredded cabbage, sliced radishes, cilantro, and lime juice.

Chicken Pozole Verde

Pozole Rojo (Red Posole) recipe

Pozole Rojo Recipe

Cooked Mexican rice in a pot with peas mixed in.

Authentic Mexican Rice

Reader Favorites

Beef empanadas on a plate served with a side of guacamole.

Beef Empanadas

Chile relleno on a plate with red salsa.

Chile Relleno Recipe

Cooked canned black beans with tomatoes, onions and garlic in a bowl.

How to Cook Canned Black Beans

Chicken enchiladas in a baking dish topped with cilantro.

Easy Chicken Enchiladas

Juicy pork carnitas in warm corn tortillas topped with cilantro, onions and limes.

Easy Carnitas Recipe

Conchas in a bowl ready to be eaten.

Conchas (Mexican Sweet Bread)

Opens in a new window Opens an external site Opens an external site in a new window

5-star faves

Frozen margaritas in glasses topped with lime wedges.

Frozen Margaritas

These were absolutely delicious. So fresh and the perfect amount of sweetness.

A bowl of borracho beans

Borracho Beans

These beans are delicious! Garlic, onion, beer and bacon…you can’t go wrong, lol! I loved these!

Chile Colorado

This recipe is so perfect and delicious. My entire family loved it! Big kudos to you for such an authentic masterpiece!

follow along @isabeleats

Favorites

  • Tacos
  • Sides
  • 30 Minute Meals
  • Desserts
  • Drinks
  • Salsas

Browse By Meat

  • Chicken
  • Beef
  • Pork
  • Seafood
  • Turkey
  • Chorizo
Back to Top
  • About
  • Press
  • Disclaimer
  • Privacy
© 2023 Isabel Eats Site Credits Designed by Melissa Rose Design Developed by Once Coupled