📝 About This Recipe
A cornerstone of New Mexican heritage, Carne Adovada is a soul-warming stew of tender pork shoulder slow-braised in a rich, velvet-smooth red chile sauce. Unlike standard chili, this dish relies on the earthy, sweet, and slightly smoky profile of dried Hatch red chiles rather than a blend of spices. The result is a deeply pigmented, fork-tender masterpiece that perfectly balances heat with the natural sweetness of the pork.
🥗 Ingredients
The Pork
- 4 pounds Pork Shoulder (Boston Butt) (trimmed of excess fat and cut into 1.5-inch cubes)
- 2 teaspoons Kosher Salt (plus more to taste)
- 2 tablespoons Lard or Vegetable Oil (for searing)
The Red Chile Sauce
- 6-8 ounces Dried New Mexico Red Chile Pods (mild or medium heat, stems and seeds removed)
- 4 cups Chicken Stock (low sodium, divided)
- 1 medium White Onion (roughly chopped)
- 6 pieces Garlic Cloves (peeled and smashed)
- 1 tablespoon Mexican Oregano (dried)
- 1 teaspoon Ground Cumin (toasted)
- 1 tablespoon Honey or Brown Sugar (to balance the acidity)
- 2 teaspoons Apple Cider Vinegar (for brightness)
For Serving
- 12 pieces Warm Flour Tortillas
- 1/2 cup Fresh Cilantro (chopped)
- 4 pieces Radishes (thinly sliced)
👨🍳 Instructions
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1
Preheat your oven to 300°F (150°C). This low and slow temperature is essential for breaking down the connective tissue in the pork.
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2
Prepare the chile pods by pulling off the stems and shaking out as many seeds as possible. Rinse the pods under cold water to remove any dust.
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3
In a large dry skillet over medium heat, lightly toast the chile pods for 30-60 seconds per side until they become fragrant and slightly pliable, but do not let them burn or they will turn bitter.
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4
Place the toasted chiles in a medium saucepan with 3 cups of chicken stock. Bring to a simmer, then remove from heat and let soak for 20 minutes until soft.
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5
While chiles soak, season the pork cubes generously with kosher salt. In a large Dutch oven, heat the lard or oil over medium-high heat and sear the pork in batches until browned on all sides. Remove pork and set aside.
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6
Transfer the soaked chiles and their soaking liquid into a high-speed blender. Add the onion, garlic, oregano, cumin, honey, and vinegar.
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7
Blend on high until the sauce is completely smooth and velvety. If the sauce feels too thick, add the remaining cup of chicken stock.
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8
For a truly professional texture, strain the chile sauce through a fine-mesh sieve back into the Dutch oven, discarding any remaining bits of skin or seeds.
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9
Add the seared pork back into the Dutch oven, ensuring the meat is fully submerged in the red chile sauce.
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10
Cover the pot with a tight-fitting lid and place it in the oven. Braise for 2.5 to 3 hours, stirring once halfway through, until the pork is tender enough to be cut with a spoon.
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11
Remove from the oven and let the dish rest for 10 minutes. Taste the sauce and add more salt or a splash of vinegar if needed to make the flavors pop.
💡 Chef's Tips
Always use whole dried pods rather than powder for the most authentic flavor and texture. If your sauce tastes bitter, it is likely from over-toasting the chiles; a small extra pinch of sugar or honey can help mask this. Don't skip the straining step—it is the difference between a rustic stew and a refined, silky Carne Adovada. This dish actually tastes better the next day, as the pork absorbs even more of the chile flavor as it sits. If you prefer a thicker sauce, remove the lid for the last 30 minutes of cooking to allow for reduction.
🍽️ Serving Suggestions
Serve inside warm flour tortillas with a side of Spanish rice and refried beans. Top with a fried egg for the ultimate New Mexican breakfast experience. Pair with a cold Mexican lager or a crisp Margarita to cut through the richness of the pork. Serve alongside 'sopapillas' with honey to provide a sweet contrast to the earthy spice. Accompany with a simple cabbage slaw tossed in lime juice for a crunchy, acidic bite.