Reviewed: Sep. 26, 2009

I took other suggestions and used "hot" New Mexico red chili and I added two diced, seeded habanero peppers. After marinating it overnight, I put it in my slow cooker with one large diced onion and 1/4 cup water. 8 hours later, it had great flavor and it wasn't too spicy. I took it to work, and had several adamant requests for the recipe. The real compliments came from my hispanic co-workers who thought it was excellent. This is a real keeper!!! Thanks.

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JeanNeeNer

Cooking Level: Intermediate

Home Town: Carson, California, USA

Living In: Buckeye, Arizona, USA

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Reviewed: Aug. 25, 2009

I did not find this recipe to be at all authentic and I grew up in New Mexico. This is definitely a regional dish. I tried the recipe anyway since I did have the red powder on hand. It just didn't cut it for me and was quite salty. I guess since I prefer my carne hot, I will just tweak it next time with red chile (even Bueno's frozen as I can get that here).

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KatieQ

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Reviewed: Apr. 4, 2009

Good thing everyone wrote such rave reviews for this recipe because the photo almost made me pass it by - looks gross and nothing like mine looks at this point. So far so good (it is in the oven) and a great main dish for company that you can start and forget until time to serve. Allows time for sides (or finishing cleaning up the house) w/o all the last minute fuss. Smells great.

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MIASTR

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Reviewed: Mar. 24, 2009

This has an amazing taste. I would prefer some heat along with it but it is great just the way it is. I do agree, however that there should just be 1 tsp of salt used instead of the 1 tbls. The only thing I ever changed was I added a medium size can of fire roased green chilis.

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Aunt Ree

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Reviewed: Jan. 6, 2009

This is really tasty. I didn't have any dried New Mexico chili powder so instead I took 3 cups of water and boiled it turning the heat off after it reached boiling. Meanwhile I took the stems and seeds out of 5 whole red chili's and added them to the hot water and let them sit and soak for about a half an hour or so, making sure they were completely submerged. After this I put water and chili's into the blender and pureed them. Then followed the rest of the recipe as stated except I ended up using the slow-cooker. I should have added more water cooking it this way because after I came home 8 hours later it was starting to burn to the bottom of the slow-cooker. I would suggest using a lot less salt as well because after you make the sauce and before you put it on the meat to marinade it is not salty at all but, after the meat has cooked and the sauce has thickened it is way too salty. Maybe use only half as much as it calls for.

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Anjilee

Cooking Level: Intermediate

Home Town: Americus, Kansas, USA

Living In: Pratt, Kansas, USA

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Reviewed: Nov. 15, 2008

I've used this recipe over and over again. Its a family favorite. I first tried adovada in Chimayo, New Mexico and everytime I taste this recipe it brings me right back to that delightful area. When I'm lazy I use the crockpot and don't bother to marinate ahead of time. Still darn yummy!

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ahnni

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Reviewed: Apr. 17, 2008

Very GOOD! I often purchase the preseasoned, ready to cook, Adovada at my local Hispanic market. When I have the time to do it myself, I use this recipe. We love Adovada and this an authentic recipe. After reading some of the other reviews, I would suggest that people use the right kind of chiles. If not, the taste will not be the same... you can not sub regular chili powder for the New Mexico Reds. Thanks for the delicious post. We enjoy this recipe immensely.

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MCRONDA

Cooking Level: Intermediate

Home Town: Tucumcari, New Mexico, USA

Living In: Amarillo, Texas, USA

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Reviewed: Feb. 7, 2008

This is literally the best thing I have ever eaten! I add 1 diced sweet yellow onion, 1/4 cup brown sugar, and the juice of 1/2 a lemon. You MUST use the New Mexico Chili Powder! Pair with the Spanish Rice II recipe and Enjoy!

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JBHUNN

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Reviewed: Feb. 3, 2008

My husband and I grew up in New Mexico and this is exactly right! The trick is to use lard!! I doubled the recipe for a 4 pound pork tenderloin, as we like extra sauce. I cubed the meat, put it in the icebox overnight and then cooked in the Crockpot for 8 hours on low.

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SACH008

Cooking Level: Expert

Home Town: Clovis, New Mexico, USA

Living In: Pie Town, New Mexico, USA

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Reviewed: Jan. 1, 2008

This was very good, I didnt have time to marinade, and it still turned out delicious. I used california chile powder, garlic powder, onion powder, salt, pepper, and oregano. I seasoned well, placed on a baking sheet, and drizzled lightly over the meat with veg oil. I baked on 375 for 20 mins, and broiled each side for about 5 mins each side, or until they were nice and broiled on the outside, and chopped into pieces and made taquieria style tacos out of them with onion, cilantro, cabbage/or lettuce, chile, and lemon. MMMMMM so good, the meat had so much flavor, i bet even after marinading its even more delicious!

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wifeyluvs2cook

Cooking Level: Expert

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Reviewed: Dec. 9, 2007

This recipe is awesome! I cook about 1 1/2 pounds of meat for 3 1/2 hours. Other than that, I follow the recipe exactly.

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JRDZ0214

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Reviewed: Nov. 24, 2007

This turned out great. I couldn't find pork stew meat, so I used a pork roast instead and cut it into chunks. Instead of using the oven, I put it in my slow cooker for 6/7 hours and it turned out SO tender. Very yummy. Boyfriend ranks it in the "top 5" best dishes I've ever made. Would definitely try this again. Only next time I won't burn my finger with the hot flour mixture - ouch, nice big water blister! :(

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kmarie0218

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Reviewed: Sep. 8, 2007

Well, after a couple of attempts, it turned out great. I learned that pork tenderloin doesn't work--it has to be shoulder (I use the picnic, the butt would probably do just as well). I also used HOT New Mexico ground red chilis with a couple of habaneros thrown in (seeds removed, then chopped). Marinated 15 hrs and cooked almost 5. The only thing I would do next time is to make more sauce and reserve some to serve on the side as the marinating sauce got pretty well absorbed in the cooking process. My asbestos-mouthed friends were pleased, but not overwhelmed! Cold beer was the beverage of choice.

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da Bronx Gourmet

Cooking Level: Intermediate

Home Town: Bronx, New York, USA

Living In: Venice, Florida, USA

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Reviewed: Jul. 30, 2007

Excellent...now a family favorite!

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Dianne

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Reviewed: May 22, 2007

So I used the basic recipe but I added "zizzed" onions, used pork tenderloins and cooked it in the crock pot! SO GOOD!!!

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Talitha Cerino

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Reviewed: Mar. 21, 2007

This recipe is unbelievable. Great taste, great appearance. Will make again!

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Kendra

Cooking Level: Expert

Home Town: Elkhorn, Wisconsin, USA

Living In: Pensacola, Florida, USA

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Reviewed: Sep. 30, 2006

I don't know what made this turn out so unpalatable, but I didn't like it at all. The sauce ingredients smelled WONDERFUL while simmering on the stovetop, but when the dish came out of the oven, despite looking appetizing, it tasted bad plus it was very salty. Possibly because I used "chili powder" instead of plain red chile powder. I picked the pork out of the sauce and put it back in the oven with some juice leftover from cooking refried beans and cooked a while longer, so I at least had seasoned pork to go with the dinner, but I know nobody would have eaten it in the original sauce.

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Aug. 28, 2006

Wonderful! I made this recipe for a rotating lunch group that I am in....with some VERY picky eaters, and everyone raved about it. Great taste and just the right amount of spice to please everyone! Will definately make again! Thanks.

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KateTate

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Sep. 19, 2005

This is the first dish I've made that I had to completely throw out, and I'm not sure what I did wrong - I halved it (just 2 of us), put it in the oven (at 300 because my oven cooks hot) and went to church. Returned 3 hours later to a yummy spicy smell, but dry and blackened chunks of "jerky adovada." I don't know if it's because I halved it? However, I am giving it 3 stars because the flavor was still great! My husband actually ate about half the pork pieces and encouraged me to try the recipe again. I'm thinking I will try the slow-cooker on low, or cover the pan in the oven and cook much less.

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