Carne Adovada is generally a spicy plate of chunks of pork butt (shoulder) that has been marinated overnight and slow cooked in an oven in its marinade or in a crock pot.  The meat should be fork tender or almost shreddable, like pulled pork. It is served with a side of pinto beans – plain or some places serve them with the chile sauce added. Your call.

Carne Adovada - New Mexico Style


  • 1 lb. 12 oz. container Bueno Red Chili Mild
  • 2 Cups Chicken Stock
  • 10 Cloves Garlic
  • 2 Tbsp. Black Pepper
  • 2 Tbsp. Mexican Oregano
  • 1 Tbsp. Cumin
  • 1 Tbsp. Smoked Paprika
  • 1 Tbsp. Salt
  • 2 Tbsp. Red Pepper Flakes


  • Puree until it is the consistency of a thick tomato sauce. If you need to thin it to get it to blend properly then use some more chicken stock. For additional heat you can buy hot or medium chiles. I would advise adding some red pepper flakes to the mild chile to achieve your heat threshold. Sample the chile sauce till you get the right punch (or what you can tolerate).
  • Round up a nice size pork shoulder – say about 8 lbs. To prep the pork , cut it into slices that are as thick or slightly thicker than meat separator spaces.
  • Place the meat in a nonreactive bowl and pour the sauce over the pork till covered mix well. Reserve some of the sauce – you should have plenty of extra. Refrigerate the pork overnight.
  • Follow the directions for ribs except use the chile sauce in the bottom of the pan and add some additional stock and white wine to make sure you have enough liquid for the whole cooking cycle. open for 45 minutes to an hour, then cook for another hour and a half, for a total cook time of about 2 1/2 hours. (It won’t hurt to go a little longer if you want your meat more tenderized). Be sure to add enough liquid at the point where you’re covering it with the top pan for the final hour and a half.
  • Remove the Carne Adovada and place in the top pan. Now get as much of the leftover sauce out of the bottom of the pan and use sauce to top that plate of amazing Carne Adovada. When you eat this you will be out of your Chile loving mind.
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