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Carne Adovada Recipe

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4.74 from 19 votes
Prep Time 1 hour
Cook Time 2 hours 10 minutes
Total Time 3 hours 10 minutes
Yield 6 servings
Category Lunch/Dinner
Cuisine Mexican


This classic New Mexican dish known as Carne Adovada consists tender pieces of braised pork in a rich chile sauce flavored with garlic, Mexican oregano, cumin, and honey. Serve over rice or with fresh corn tortillas.


  • 1 (3 ½–4-pound) boneless pork butt roast, trimmed and cut into 1 ½-inch pieces
  • Kosher salt
  • 4 ounces (14–16) dried New Mexican chiles, stemmed, seeded, and torn into 1-inch pieces (3 cups)
  • 2 tablespoons honey
  • 2 tablespoons distilled white vinegar
  • 5 cloves garlic, peeled
  • 2 teaspoons dried Mexican oregano
  • 2 teaspoons ground cumin
  • ½ teaspoon cayenne pepper
  • teaspoon ground cloves
  • Cooked rice or cilantro lime rice
  • Lime wedges


  • Toss pork and 1 ½ teaspoons salt together in a bowl; refrigerate for 1 hour.
  • Combine New Mexican chiles and 4 cups boiling water in medium bowl. Cover and let sit until chiles are softened, about 30 minutes. Adjust oven rack to lower-middle position and heat oven to 325ºF (162ºC) degrees.
    dried chiles soaking in water in a glass bowl
  • Drain chiles, reserving 2 cups soaking liquid. Process chiles, honey, vinegar, garlic, oregano, cumin, cayenne, cloves, and ½ teaspoon salt in a blender to a thick paste, about 30 seconds.
    minced dried chiles in a blender
  • With blender running, slowly add reserved soaking liquid and blend until smooth, about 3 minutes.
    Overhead image of a bright red chile sauce in a blender
  • Combine pork and chile sauce in Dutch oven, stirring to coat, then bring to a boil over high heat. Cover pot, transfer to oven, and cook until pork is tender and fork inserted into pork meets little resistance, 2 to 2½ hours. 
    Overhead image of chunks of pork laying in a red chile sauce in a Dutch oven
  • Using wooden spoon or rubber spatula, scrape any browned bits from sides of pot and stir into pork until sauce is smooth and homogenous. Let stand, uncovered, for 10 minutes. Season with salt to taste. Serve with lime wedges. 
    braised chunks of pork in a rich chile sauce in a dutch oven



Serve carne adovada over rice, in tacos, in a burrito or on nachos. 
Store carne adovada in an airtight container in the refrigerator for up to 5 days. Reheat individual portions in the microwave on high for 2 minutes, or reheat over medium-low heat on the stove top. 


Serving: 1/6 recipeCalories: 495kcalCarbohydrates: 15gProtein: 37gFat: 30gSaturated Fat: 12gCholesterol: 118mgSodium: 770mgSugar: 10g
Keywords Carne Adovada
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