Entree: United States – New Mexico — Southwestern United States – Carne Adovada

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs 15 min

Total 2 hrs 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 lb (1.36 kg) pork shoulder (Boston butt), trimmed and cut into 2-inch (5 cm) cubes
- 2 tsp (10 ml) kosher salt, divided
- 1 tsp (5 ml) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil or lard, divided
- 4 oz (115 g) dried New Mexico red chiles (about 6–8 pods), stems removed and seeds discarded
- 2 1/2 cups (600 ml) hot water (for rehydrating chiles)
- 1 medium yellow onion, half diced (about 8 oz (225 g)) and half quartered for blending
- 4 garlic cloves
- 1/4 cup (60 ml) apple cider vinegar
- 1 tsp (1 g) dried oregano (preferably Mexican oregano)
- 1/2 tsp (1 g) ground cumin
- 1/4 tsp (0.5 g) ground cloves
- 1 tbsp (12 g) light brown sugar
- 2 cups (480 ml) low-sodium chicken or pork broth, plus 3 cups (720 ml) additional broth reserved for rice and cooking as needed
- 2 bay leaves
- 1 tbsp (9 g) masa harina (corn flour) or cornstarch (for slurry)
- 2 medium (about 8 oz (225 g)) Hatch chiles or mild poblano chiles, roasted, peeled, seeded and chopped (or 1 cup (150 g) jarred roasted green chiles)
- 2 cups (370 g) long-grain white rice, rinsed and drained
- 3 cups (720 ml) chicken broth (for rice)
- 1 small yellow onion, finely chopped for rice and beans (about 4 oz (115 g))
- 1 (15 oz (425 g)) can (15 oz (425 g)) pinto beans, drained and rinsed
- 1 tsp (5 g) ground cumin (for beans)
- 1 tbsp (15 ml) vegetable oil (for beans & rice)
- 8 small (6-inch (15.2 cm)) flour tortillas or 12 corn tortillas, warmed
- 1/4 cup (15 g) fresh cilantro, chopped, for garnish
- 1–2 limes, quartered, for serving

Show original ingredient measurements

- 3 lb (1.36 kg) pork shoulder (Boston butt), trimmed and cut into 2-inch (5 cm) cubes
- 2 tsp (10 ml) kosher salt, divided
- 1 tsp (5 ml) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil or lard, divided
- 4 oz (115 g) dried New Mexico red chiles (about 6–8 pods), stems removed and seeds discarded
- 2 1/2 cups (600 ml) hot water (for rehydrating chiles)
- 1 medium yellow onion, half diced (about 8 oz / 225 g) and half quartered for blending
- 4 garlic cloves
- 1/4 cup (60 ml) apple cider vinegar
- 1 tsp (1 g) dried oregano (preferably Mexican oregano)
- 1/2 tsp (1 g) ground cumin
- 1/4 tsp (0.5 g) ground cloves
- 1 tbsp (12 g) light brown sugar
- 2 cups (480 ml) low-sodium chicken or pork broth, plus 3 cups (720 ml) additional broth reserved for rice and cooking as needed
- 2 bay leaves
- 1 tbsp (9 g) masa harina (corn flour) or cornstarch (for slurry)
- 2 medium (about 8 oz / 225 g) Hatch chiles or mild poblano chiles, roasted, peeled, seeded and chopped (or 1 cup / 150 g jarred roasted green chiles)
- 2 cups (370 g) long-grain white rice, rinsed and drained
- 3 cups (720 ml) chicken broth (for rice)
- 1 small yellow onion, finely chopped for rice and beans (about 4 oz / 115 g)
- 1 (15 oz) can (425 g) pinto beans, drained and rinsed
- 1 tsp (5 g) ground cumin (for beans)
- 1 tbsp (15 ml) vegetable oil (for beans & rice)
- 8 small (6-inch) flour tortillas or 12 corn tortillas, warmed
- 1/4 cup (15 g) fresh cilantro, chopped, for garnish
- 1–2 limes, quartered, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Short Description:
Pork shoulder slow-cooked in a bright, tangy New Mexico red chile sauce until meltingly tender, served with red chile rice and seasoned pinto beans for a complete Southwestern main course.

Regional Notes:
This New Mexico version uses dried New Mexico red chiles (commonly Chimayo or other New Mexico reds) rehydrated and blended into a smooth red-chile adobo, producing a fruity, slightly smoky, and regionally distinctive heat and color. Unlike generic adobo styles, the focus is on local New Mexico red chile flavor and a tang from apple cider vinegar rather than heavy tomato bases.

1. Prepare the chiles: Trim stems and shake out seeds from dried New Mexico red chiles. Place chiles in a bowl and pour 2 1/2 cups (600 ml) very hot water over them to cover; let soak 20–30 minutes until softened.
2. Make chile sauce: Drain chiles (reserve soaking liquid). In a blender add drained chiles, quartered onion (half of the onion), 4 garlic cloves, apple cider vinegar, oregano, cumin, cloves, brown sugar, 2 cups (480 ml) broth, and 1/2 cup (120 ml) of the reserved chile soaking liquid. Blend to a very smooth puree. Taste and season with 1 tsp (5 ml) salt and a little pepper. If too thick, thin with additional soaking liquid or broth to reach a pourable sauce.
3. Brown the pork: Pat pork pieces dry and season with 1 tsp (5 ml) salt and 1/2 tsp (2.5 ml) pepper. Heat 1 tbsp (15 ml) oil in a heavy Dutch oven or large pot over medium-high heat. Working in batches, brown pork on all sides, 3–4 minutes per side; transfer browned pork to a plate.
4. Assemble and simmer: In the same pot add remaining 1 tbsp (15 ml) oil and the diced onion (half onion reserved for rice/beans). Sauté until translucent, about 4 minutes. Return pork to pot, add bay leaves, poured chile sauce, and 1 cup (240 ml) additional broth if needed to nearly cover the pork (the pork should be mostly submerged). Bring to a simmer, then reduce heat to low, cover, and simmer gently for 1 1/2 to 2 hours until pork is fork-tender. Stir occasionally and add broth in 1/2-cup (120 ml) increments if sauce reduces too much.
5. Finish the stew: When pork is tender, remove about 1/2 cup (120 ml) of sauce and whisk with 1 tbsp (9 g) masa harina (or cornstarch slurry with equal parts water) to remove lumps. Stir slurry back into pot and simmer uncovered 10–15 minutes to thicken to a saucy consistency. Stir in the roasted chopped green chiles and simmer 5 more minutes. Adjust salt and pepper to taste; remove bay leaves.
6. While pork cooks — make the red chile rice: Heat 1 tbsp (15 ml) oil in a medium saucepan over medium heat. Sauté the reserved finely chopped onion until translucent, 3–4 minutes. Add rinsed rice and toast, stirring, 2–3 minutes until glossy. Add 3 cups (720 ml) chicken broth, 1/2 cup (120 ml) of reserved chile sauce (from step 2) for color and flavor, and 1/2 tsp (2.5 ml) salt. Bring to a boil, reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let rest, covered, 5 minutes; fluff with a fork.
7. While pork cooks — warm pinto beans: In a small saucepan heat 1 tbsp (15 ml) oil, sauté 1/2 cup (120 ml) (about 2 oz (60 g)) finely chopped onion until translucent, add drained pinto beans, 1 tsp (5 g) cumin, 1/4 tsp (1.25 g) salt and 1/2 cup (120 ml) water or broth; simmer 8–10 minutes. Lightly mash some beans against the side of the pan for creaminess, leaving some whole for texture. Adjust seasoning.
8. Plate and serve: Spoon a bed of red chile rice onto each plate, top with 1–1 1/4 cups (240 to 300 ml) of carne adovada (pork and sauce), and a scoop of seasoned pinto beans at the side. Garnish with chopped cilantro and serve with warm tortillas and lime wedges.
9. Make-ahead and storage: Carne Adovada often improves after a day in the fridge — store cooled pork and sauce in an airtight container up to 4 days. Reheat gently on the stovetop; add a splash of broth if needed. Freeze up to 3 months.

Short Description:
Pork shoulder slow-cooked in a bright, tangy New Mexico red chile sauce until meltingly tender, served with red chile rice and seasoned pinto beans for a complete Southwestern main course.

Regional Notes:
This New Mexico version uses dried New Mexico red chiles (commonly Chimayo or other New Mexico reds) rehydrated and blended into a smooth red-chile adobo, producing a fruity, slightly smoky, and regionally distinctive heat and color. Unlike generic adobo styles, the focus is on local New Mexico red chile flavor and a tang from apple cider vinegar rather than heavy tomato bases.

1. Prepare the chiles: Trim stems and shake out seeds from dried New Mexico red chiles. Place chiles in a bowl and pour 2 1/2 cups (600 ml) very hot water over them to cover; let soak 20–30 minutes until softened.
2. Make chile sauce: Drain chiles (reserve soaking liquid). In a blender add drained chiles, quartered onion (half of the onion), 4 garlic cloves, apple cider vinegar, oregano, cumin, cloves, brown sugar, 2 cups (480 ml) broth, and 1/2 cup (120 ml) of the reserved chile soaking liquid. Blend to a very smooth puree. Taste and season with 1 tsp (5 ml) salt and a little pepper. If too thick, thin with additional soaking liquid or broth to reach a pourable sauce.
3. Brown the pork: Pat pork pieces dry and season with 1 tsp (5 ml) salt and 1/2 tsp (2.5 ml) pepper. Heat 1 tbsp (15 ml) oil in a heavy Dutch oven or large pot over medium-high heat. Working in batches, brown pork on all sides, 3–4 minutes per side; transfer browned pork to a plate.
4. Assemble and simmer: In the same pot add remaining 1 tbsp (15 ml) oil and the diced onion (half onion reserved for rice/beans). Sauté until translucent, about 4 minutes. Return pork to pot, add bay leaves, poured chile sauce, and 1 cup (240 ml) additional broth if needed to nearly cover the pork (the pork should be mostly submerged). Bring to a simmer, then reduce heat to low, cover, and simmer gently for 1 1/2 to 2 hours until pork is fork-tender. Stir occasionally and add broth in 1/2-cup increments if sauce reduces too much.
5. Finish the stew: When pork is tender, remove about 1/2 cup (120 ml) of sauce and whisk with 1 tbsp (9 g) masa harina (or cornstarch slurry with equal parts water) to remove lumps. Stir slurry back into pot and simmer uncovered 10–15 minutes to thicken to a saucy consistency. Stir in the roasted chopped green chiles and simmer 5 more minutes. Adjust salt and pepper to taste; remove bay leaves.
6. While pork cooks — make the red chile rice: Heat 1 tbsp (15 ml) oil in a medium saucepan over medium heat. Sauté the reserved finely chopped onion until translucent, 3–4 minutes. Add rinsed rice and toast, stirring, 2–3 minutes until glossy. Add 3 cups (720 ml) chicken broth, 1/2 cup (120 ml) of reserved chile sauce (from step 2) for color and flavor, and 1/2 tsp (2.5 ml) salt. Bring to a boil, reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let rest, covered, 5 minutes; fluff with a fork.
7. While pork cooks — warm pinto beans: In a small saucepan heat 1 tbsp (15 ml) oil, sauté 1/2 cup (about 2 oz / 60 g) finely chopped onion until translucent, add drained pinto beans, 1 tsp (5 g) cumin, 1/4 tsp (1.25 g) salt and 1/2 cup (120 ml) water or broth; simmer 8–10 minutes. Lightly mash some beans against the side of the pan for creaminess, leaving some whole for texture. Adjust seasoning.
8. Plate and serve: Spoon a bed of red chile rice onto each plate, top with 1–1 1/4 cups of carne adovada (pork and sauce), and a scoop of seasoned pinto beans at the side. Garnish with chopped cilantro and serve with warm tortillas and lime wedges.
9. Make-ahead and storage: Carne Adovada often improves after a day in the fridge — store cooled pork and sauce in an airtight container up to 4 days. Reheat gently on the stovetop; add a splash of broth if needed. Freeze up to 3 months.