Carne Adovada Traditional New Mexican Recipe

Name: Carne Adovada Traditional New Mexican
Prep time: 30 min
Cook time: 200 min
Total time: 230 min
Yield: Serves 1 or more
Ingredients: 6 dried Anaheim chiles; 1 tablespoon shortening; 1 tablespoon flour; 1 1/2 teaspoons garlic powder; 1 teaspoon dried oregano; 1 1/2 cups water; 2 lbs boneless pork shoulder; 1 teaspoon cumin; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup apple cider vinegar; 1 cup chicken broth; 2 bay leaves; 2 lbs diced potatoes (optional); 1 large onion, chopped (optional); Warm flour tortillas (for serving)

Experience the authentic flavors of New Mexico with this mouthwatering Carne Adovada recipe! Tender pork shoulder simmers in a rich, spicy red chili sauce, resulting in a dish perfect for burritos, enchilada fillings, or a hearty breakfast with eggs and tortillas. Add potatoes and onions for extra heartiness! This slow-cooked masterpiece is worth the wait – a true taste of New Mexican tradition.

Prep Time 30 mins

Cook Time 200 mins

Calories 371 kcal

Protein 89g

Rating 4.0 (1 Reviews)

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Carne Adovada Traditional New Mexican

6 dried Anaheim chiles
1 tablespoon shortening
1 tablespoon flour
1 1/2 teaspoons garlic powder
1 teaspoon dried oregano
1 1/2 cups water
2 lbs boneless pork shoulder
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup apple cider vinegar
1 cup chicken broth
2 bay leaves
2 lbs diced potatoes (optional)
1 large onion, chopped (optional)
Warm flour tortillas (for serving)

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Carne Adovada Traditional New Mexican? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Carne Adovada Traditional New Mexican

In a large bowl, combine the pork shoulder, red chili powder, oregano, cumin, garlic powder, salt, and black pepper. Mix thoroughly, ensuring the pork is evenly coated.
Place the marinated pork in a large Dutch oven or oven-safe pot. Add the apple cider vinegar, chicken broth, and bay leaves.
Bring the mixture to a boil over high heat, then reduce heat to low, cover, and simmer for at least 2 hours, or until the pork is very tender.
Preheat oven to 325°F (165°C).
If desired, add 2 lbs diced potatoes and 1 large onion, chopped, to the pot. Stir to combine.
Cover the pot and transfer to the preheated oven. Continue to bake for another 45-60 minutes, or until the pork is incredibly tender and easily shreds with a fork.
Remove the pot from the oven and shred the pork using two forks. Discard the bay leaves.
Serve the Carne Adovada in warm flour tortillas as burritos, as a filling for enchiladas, or as a breakfast treat with scrambled eggs and tortillas. Enjoy!
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.