New Mexico Carne Adovada (Red Chile Pork)

New Mexico Carne Adovada is a classic Southwestern pork stew made with tender pork shoulder slow-cooked in a rich red chile sauce crafted from dried guajillo, ancho, and New Mexico chiles. This authentic New Mexican recipe features bold flavors from garlic, cumin, oregano, chipotle peppers, and spices, creating a hearty comfort food dish perfect for family dinners and special occasions. Serve this traditional red chile pork with rice, pinto beans, and warm corn tortillas for a flavorful meal inspired by the cuisine of the American Southwest.

New Mexico Carne Adovada is a traditional Southwestern dish featuring tender pork shoulder slowly simmered in a rich, smoky red chile sauce. Made with a blend of dried chiles, garlic, spices, and chipotle peppers, this hearty recipe develops deep flavor as it cooks low and slow. Serve it with rice, beans, and warm tortillas for a comforting meal that captures the bold flavors of New Mexican cuisine.

Ingredients

Pork

• 3 tablespoons oil, divided
• 3 pounds pork shoulder, cut into 1 to 1½-inch cubes
• 1 medium onion, chopped
• 1 dried bay leaf
• Salt and black pepper, to taste

Red Chile Sauce

• 4 dried ancho chiles, stems and seeds removed
• 4 dried pasilla or New Mexico chiles, stems and seeds removed
• 12 dried guajillo chiles, stems and seeds removed
• 2 to 3 cups chicken broth or water
• 8 garlic cloves, divided
• 2 canned chipotle peppers in adobo sauce
• 1/4 cup white vinegar
• 2 teaspoons dried Mexican oregano
• 3/4 teaspoon dried thyme
• 1 tablespoon brown sugar
• 2 teaspoons ground cumin
• 1½ tablespoons kosher salt

For Serving

• Cooked rice
• Pinto beans
• Lime wedges
• Chopped cilantro
• Warm corn tortillas
• Diced white onion

Instructions

Prepare the Pork

1. Cut the pork shoulder into bite-sized chunks.
2. Season generously with salt and black pepper, then set aside.

Prepare the Chiles

3. Remove the stems and seeds from all dried chiles.
4. Tear the chiles into medium-sized pieces.
5. Heat a dry skillet over medium heat and toast the chile pieces for 1 to 2 minutes, stirring frequently until fragrant.
6. Transfer the toasted chiles to a medium saucepan and add enough chicken broth or water to cover them.
7. Bring to a boil, then remove from the heat and cover.
8. Let the chiles soak for 10 minutes until softened.

Make the Red Chile Sauce

9. Using a slotted spoon, transfer the softened chiles to a blender.
10. Add 1 cup of the chile soaking liquid, 4 garlic cloves, chipotle peppers, vinegar, oregano, thyme, brown sugar, cumin, and salt.
11. Blend until smooth.
12. Add an additional cup of the chile liquid and blend again until silky and well combined.

Brown the Pork

13. Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat.
14. Working in batches, sear the pork on all sides until nicely browned.
15. Transfer the browned pork to a plate.

Build the Stew

16. Add the remaining tablespoon of oil to the Dutch oven.
17. Cook the chopped onion for 5 to 7 minutes until softened.
18. Mince the remaining 4 garlic cloves and stir them into the onions during the last 30 seconds of cooking.
19. Return the pork to the pot.
20. Pour in the red chile sauce and add the bay leaf.
21. Stir until the pork is evenly coated.

Simmer

22. Bring the mixture to a gentle boil.
23. Reduce the heat to low, cover, and simmer for 2 to 2½ hours, or until the pork is fork-tender.
24. Alternatively, transfer the covered Dutch oven to a 325°F (165°C) oven and cook until tender.
25. Remove the bay leaf before serving.

Serve

26. Spoon the carne adovada into bowls.
27. Serve with rice, pinto beans, and warm corn tortillas.
28. Garnish with chopped cilantro, diced onion, and fresh lime wedges.

Tips

• Toasting the dried chiles enhances their flavor and aroma.
• Blend the sauce thoroughly for a smooth, velvety texture.
• Pork shoulder works best because it becomes tender during slow cooking.
• Make the dish a day ahead; the flavors deepen overnight.
• Adjust the amount of chipotle peppers for more or less heat.

Variations and Substitutions

• Substitute pork butt for pork shoulder.
• Use beef chuck roast for a different version of the dish.
• Add roasted tomatoes to the sauce for extra depth.
• Replace chicken broth with vegetable broth if preferred.
• Increase the chipotle peppers for a spicier sauce.

FAQs

What is Carne Adovada?

Carne Adovada is a traditional New Mexico pork dish cooked in a flavorful red chile sauce made from dried chiles and spices.

Is Carne Adovada spicy?

The heat level can vary depending on the chiles used. This recipe offers moderate heat with rich smoky flavor.

Can I make it ahead of time?

Yes. In fact, the flavor often improves after resting overnight in the refrigerator.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days.

Can Carne Adovada be frozen?

Yes. Freeze cooled portions in airtight containers for up to 3 months.

Serving Suggestions

• Serve with fluffy white rice.
• Pair with pinto beans or refried beans.
• Fill warm corn tortillas for tacos.
• Top with diced onions and fresh cilantro.
• Add lime wedges for a bright, fresh finish.
• Serve with roasted vegetables or a simple green salad.

Why You’ll Love This Recipe

• Rich and authentic Southwestern flavor
• Tender, slow-cooked pork in every bite
• Deep, smoky red chile sauce
• Perfect for family dinners and special occasions
• Easy to make ahead and reheat
• Traditional New Mexico comfort food at its best
• Versatile enough for bowls, tacos, and burritos
• Freezes well for future meals

New Mexico Carne Adovada (Red Chile Pork)

Recipe by el hassan

Servings

8

servings

Prep time

5

minutes

Cooking time

3

hours 

Calories

312

kcal

Ingredients

• Pork

• 3 tablespoons oil, divided

• 3 pounds pork shoulder, cut into 1 to 1½-inch cubes

• 1 medium onion, chopped

• 1 dried bay leaf

• Salt and black pepper, to taste

• Red Chile Sauce

• 4 dried ancho chiles, stems and seeds removed

• 4 dried pasilla or New Mexico chiles, stems and seeds removed

• 12 dried guajillo chiles, stems and seeds removed

• 2 to 3 cups chicken broth or water

• 8 garlic cloves, divided

• 2 canned chipotle peppers in adobo sauce

• 1/4 cup white vinegar

• 2 teaspoons dried Mexican oregano

• 3/4 teaspoon dried thyme

• 1 tablespoon brown sugar

• 2 teaspoons ground cumin

• 1½ tablespoons kosher salt

• For Serving

• Cooked rice

• Pinto beans

• Lime wedges

• Chopped cilantro

• Warm corn tortillas

• Diced white onion

Directions

• Prepare the Pork
• Cut the pork shoulder into bite-sized chunks.
• Season generously with salt and black pepper, then set aside.
• Prepare the Chiles
• Remove the stems and seeds from all dried chiles.
• Tear the chiles into medium-sized pieces.
• Heat a dry skillet over medium heat and toast the chile pieces for 1 to 2 minutes, stirring frequently until fragrant.
• Transfer the toasted chiles to a medium saucepan and add enough chicken broth or water to cover them.
• Bring to a boil, then remove from the heat and cover.
• Let the chiles soak for 10 minutes until softened.
• Make the Red Chile Sauce
• Using a slotted spoon, transfer the softened chiles to a blender.
• Add 1 cup of the chile soaking liquid, 4 garlic cloves, chipotle peppers, vinegar, oregano, thyme, brown sugar, cumin, and salt.
• Blend until smooth.
• Add an additional cup of the chile liquid and blend again until silky and well combined.
• Brown the Pork
• Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat.
• Working in batches, sear the pork on all sides until nicely browned.
• Transfer the browned pork to a plate.
• Build the Stew
• Add the remaining tablespoon of oil to the Dutch oven.
• Cook the chopped onion for 5 to 7 minutes until softened.
• Mince the remaining 4 garlic cloves and stir them into the onions during the last 30 seconds of cooking.
• Return the pork to the pot.
• Pour in the red chile sauce and add the bay leaf.
• Stir until the pork is evenly coated.
• Simmer
• Bring the mixture to a gentle boil.
• Reduce the heat to low, cover, and simmer for 2 to 2½ hours, or until the pork is fork-tender.
• Alternatively, transfer the covered Dutch oven to a 325°F (165°C) oven and cook until tender.
• Remove the bay leaf before serving.
• Serve
• Spoon the carne adovada into bowls.
• Serve with rice, pinto beans, and warm corn tortillas.
• Garnish with chopped cilantro, diced onion, and fresh lime wedges.