Reviewed: May 7, 2012

This was soooo good I could not possibly tel you. I marinaded mine for a day and a half (due to circumstances) We served ours over white rice and beans. I happily enjoyed eating the letovers the days following. Great recipe!!

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Reviewer:

browningCB

Reviewed: Apr. 29, 2012

Perfect as is, but instead of salt, I add a bouillon cube or 2, depending on how much water used, and increase oregano to 2 tsp., and cumin to 1 tsp.

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Reviewer:

breadlady

Cooking Level: Expert

Living In: Corrales, New Mexico, USA

Reviewed: Mar. 18, 2012

I have to say this was very good! I've never had this before, and I was surprised at a couple of things: the meat was amazingly tender; and in spite of the amount of New Mexico red chile powder, it was not spicy-hot, just richly seasoned. My only change was to reduce the salt to 2 tsp., and I will cut down to 1 1/2 tsp. next time. It wasn't too salty, but I think we could do less. So glad I tried this! I served it on flour tortillas with corn and black bean salad on the side. Thanks!

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Reviewer:

Bibi

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Bowling Green, Kentucky, USA

Living In: San Antonio, Texas, USA

Reviewed: Mar. 16, 2012

This was okay. Not sure what went wrong but it kind of lacked flavor. The marinade smelled wonderful when I made it and the meat marinated over night as called for. Just didn't quite penetrate the meat. Don't know. It was good just not what I expected. Thanks for the recipe.

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Reviewer:

rae

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

Reviewed: Dec. 9, 2011

I used vegetable stock instead of water & added a bunch of roasted garlic in addition to garlic powder. I like a strong chili flavor, so i ended up adding 1/4 cup Rancho de Chimayo chili molina per pound of pork.

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Reviewer:

arrdub

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Fremont, California, USA

Reviewed: Nov. 19, 2011

Excellent and easy recipe! My modifications: I used a little over 2 lbs of pork stew and thinly sliced pork meat (what I had on hand). As suggested by others, I used a little less than a teaspoon of salt. When making the sauce in the frying pan, I added 1/2 cup of water at a time, and only used 2 cups, not 2.5 as suggested in recipe. I did not have time to marinate, so after making the sauce in the frying pan, I poured it over the meat in the slow cooker; cooked on high for 3.5 hours and it was done. Everything else stayed the same. The true test for a repeat meal is if my daughter likes it...she LOVED it. Thank you Delilah!

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Reviewer:

shireen95

Reviewed: Oct. 25, 2011

I live in NM, so I was looking for a recipe that tasted right. And this one is amazing!!!!! I do recommend covering the meat while you cook it. Otherwise it gets super dry. Also, doubling the chile if you like to have a lot of sauce with your carne.

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Reviewer:

katiestevenson

Reviewed: Jul. 18, 2011

This is the best carne adovada I have ever had! We make it often!

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Reviewer:

mousemaid

Reviewed: May 7, 2011

The best recipe out there for Carne Adobada! Absolutely delicious...the only thing I recommend is cut the salt down to 1/2 teaspoon.

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Reviewer:

Cody2127

Reviewed: Mar. 13, 2011

This was a wonderful recipe. I used pork roast instead of stew meat. Tasting the sauce before marinating the meat in it, it was salty, but after cooking it was perfect. I also cooked it in a crock-pot, which made it a bit runny, but a quick fix of adding flour thickened it up. This tastes like the Carne Adovada we eat from our favorite mexican food restaurant. YUMMY!!!

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