Carne Adovada Recipe -
Carne Adovada Recipe
  • READY IN 16+ hrs

Carne Adovada

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    30 mins
  • COOK

    4 hrs 40 mins

    16 hrs 40 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 03, 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.

Most Helpful Critical Review
Oct 01, 2007

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.


91 Ratings

Nov 09, 2003

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 Carne and will continue to prepare it.....I even used the same receipe for making the filling for my tamales......draining some of the liquid...they were a great hit.....thanks Delilah.....

Oct 24, 2003

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 heat, just the flavor. Also, 2 teaspoons of salt are just about right. Pork loin was on sale (and leaner than stew meat), so I used that instead. Most restaurants here make carne adovada too hot, but this recipe is just right. It's a family favorite (though there are never enough leftovers).

Jun 01, 2010

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 advice and adapted it to the crockpot. I braised the pork stew meat in the oil, added it to the crockpot, then sauteed the onion and garlic and layered it over the pork meat, then added the tomato sauce to the hot pan and scraped all those good bits off the pan before adding the spices. After pouring the sauce over the pork meat, I cooked this meat on high for most of the morning. By dinner time, it was perfect. Nicely flavored with quite a kick. We ate these wrapped up in soft taco tortillas with all the fixin's. Good stuff! I'd make it again. It's kind of like eating chili, but it's not chili. NOTE: I had help with this recipe because I didn't know the difference between chili powders. I grew up with the knowledge there was only one kind of chili powder. Not so. If you go to your "ethnic" or "mexican" section of your supermarket, you'll see a portion of mexican spices hanging on j-hooks in cellophane packages. They do have different kinds of chili powder and it is marked very clearly on the package. I used the New Mexico chili powder that's called for in this recipe. A whole cellophane package is the right amount for this recipe. I cannot stress enough that you don't want to use a regular hot chili powder for this recipe, unless you're into that sort of thing. It'll be epically hot.

Jan 07, 2004

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.

Jan 01, 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!

Jan 07, 2004

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 salt and it was fine. I also used a beef roast instead of pork. It wasn't as tender as I had hoped, but it may have just been the cut of the meat.


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  • Calories
  • 332 kcal
  • 17%
  • Carbohydrates
  • 2.9 g
  • < 1%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 23.1 g
  • 36%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 26.5 g
  • 53%
  • Sodium
  • 754 mg
  • 30%

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

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