Carne Adovada Recipe -
Carne Adovada Recipe
  • READY IN 20+ hrs

Carne Adovada

Recipe by  

"I learned to make this spicy red chile dish by experimenting in my kitchen after enjoying it at a friend's place. It takes a while to make, but it is well worth it. Serve hot with tortillas, cheese, lettuce, tomatoes, salsa and sour cream. This also works well with a pork roast."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    4 hrs

    20 hrs 20 mins


  1. In a medium bowl, combine the chili powder, cornstarch, lemon juice and water. Mix together well. Place the meat in a resealable plastic bag with the marinade and turn to coat thoroughly. Marinate in the refrigerator for 6 to 16 hours.
  2. Place in a slow cooker and cook on high setting for about 4 hours, or until the meat is completely cooked and shreds easily.
Kitchen-Friendly View


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
Jan 10, 2004

This was very good, although I was expecting it to taste more authentic, tasted jult like a roast to me. It was very good in a burrito with beans and all the fixins, this helped a lot with the taste better than on its own.

Most Helpful Critical Review
Jul 03, 2006

Considering this recipe calls for 3/4 chile powder, it is amazingly tasteless. It needs severe doctoring. The only good thing about this recipe is the ease of preparation.


21 Ratings

Sep 20, 2003

Recipe is so easy and tasty! We thought it needed salt.

Jan 10, 2004

I really thought this recipe would be hotter than it is, but my husband and I both thought it was great. We used the meat to make soft tacos, but I am already looking to try new recipes with it. The meat has a mild smoky flavor.

Sep 20, 2003

I added some cayenne pepper and cumin to the mix and marinated stew beef overnight. The meat was delicious and I used it as a base for making burritos verde. I think the meat could be a great base for lots of recipes from tamales to chili. Thanks for the guide!!!!

Sep 08, 2006

I have never had carne adovada with lemon juice in it. Although purists out here insist on just the red chilis and water to make "red sauce", I usually add onion, garlic, cumin and a dash of salt, and use chicken bouillion cubes to flavor the water. Some people add tomato sauce - I recommend against it. Use a fatty roast if you are going to slow cook it, like a picnic, so that it stays juicy. This is definitely not a good recipe for a pork loin. Adovada is good on sandwiches, tacos, burritos, for making tamales, and by itself. You don't really need to dress it with lettuce, tomato, cheese etc.

Jun 05, 2003

I tried it with a pork loin roast and marinated it for about 12-13 hours. I also added onions and green chilis to it. It wasn't spicy to my husband or me, but we really enjoyed it.

Jun 03, 2005

I added some fresh, minced garlic to the marinade, yet the meat still tasted like a regular roast. I didn't cook the meat in the marinade, but was wondering was I supposed too? I did add some extra chili powder and garlic to the crock pot... It didn't taste bad, but it didn't taste very latin. Probably will make this again, except with some extreme doctoring.


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  • Calories
  • 495 kcal
  • 25%
  • Carbohydrates
  • 7.1 g
  • 2%
  • Cholesterol
  • 108 mg
  • 36%
  • Fat
  • 36.8 g
  • 57%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 34.7 g
  • 69%
  • Sodium
  • 206 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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