Carne Adovada

Carne Adovada


"This is a wonderful, melt in your mouth recipe for Carne Adovada. My family absolutely loves it and I am sure you will too."
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16 h 40 m servings 332 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 332 kcal
  • 17%
  • Fat:
  • 23.1 g
  • 36%
  • Carbs:
  • 2.9g
  • < 1%
  • Protein:
  • 26.5 g
  • 53%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 754 mg
  • 30%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. In a skillet or frying pan, heat oil over medium heat. Stir in flour and brown until light golden brown. Blend in chile powder. Slowly add water, stirring until lumps are removed. Add garlic, oregano, cumin and salt. Simmer on medium heat for 15 minutes. Remove from heat and let cool.
  2. Place pork in a large baking pan or casserole pan. When chile mixture has cooled, add it to pork and mix until pork is covered with chile. Marinate pork for at least 12 hours or overnight.
  3. Preheat oven to 325 degrees F (165 degrees C).
  4. Bake pork in preheated oven for at least 4 1/2 hours, or until meat is well cooked, tender and falls apart.


  1. 92 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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,...

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 ...

I live in New Mexico and have had many versions of Carne Adovada I do have my favorites from the Frontier and other small family owned restaurants and I must say I was very pleased with Delilahs...

Delicious and very tender. Living in New Mexico and being used to spicy food, the second time I made this, I boosted the chile powder up to 6 tablespoons. To my family, it doesn't increase the...

This dish has quite a kick to it! I followed the recipe as close as I could, only adding sauteed onions in with the garlic and using tomato juice instead of water. I took another reviewers advic...

Terrific recipe, but very salty - next time I will use only 1 TEASPOON of salt and not the 1 tablespoon listed. Otherwise, a very easy, delicious, authentic recipe.

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, p...

Very good. I marinated the meat overnight and put it in my crock pot in the morning. When I got home from work, all I had to do was shread the beef and fix the toppings. I only used 1 tsp of ...

My family raved about this! Used lard instead of canola oil as a previous reviewer suggested. Used pork shoulder and added one medium onion, finely chopped. DON'T FORGET TO COVER IT BEFORE PU...

I made this following the recipe exactly, except I couldn't find "New Mexico red chili" at the store and had to use regular red chili. My husband said it was his favorite thing that I have ever...