How to Make Carne Adovada
How to Make Carne Adovada is a medium New Mexican recipe that serves 8. 625 calories per serving. Recipe by America's Test Kitchen on YouTube.
Prep: 1 hr 55 min | Cook: 2 hrs 45 min | Total: 5 hrs
Cost: $15.90 total, $1.99 per serving
Ingredients
- 4 ounces New Mexican Dried Chilies (remove stems, cut into 1‑inch pieces, flexible chilies are best)
- 4 cups Water (boiling water for rehydrating chilies)
- 4 pounds Pork Butt (Boneless) (cut into 1½‑inch cubes; keep some fat for flavor)
- 1 tablespoon Kosher Salt (season pork; if using table salt, use half the amount)
- 2 tablespoons Honey (adds subtle sweetness to the sauce)
- 2 tablespoons White Vinegar (provides bright acidity)
- 5 cloves Garlic Cloves (minced)
- 2 teaspoons Mexican Oregano (dried)
- 2 teaspoons Ground Cumin
- 0.5 teaspoon Cayenne Pepper (adds extra heat)
- 1 teaspoon Ground Cloves
- 1 teaspoon Salt (additional seasoning for the sauce)
- 8 pieces Flour Tortillas (warm before serving)
- 1 lime Lime Wedges (optional, for serving)
Instructions
Rehydrate the Dried Chilies
Remove stems and any tough leaves from the chilies, cut them into 1‑inch pieces, place them in a large bowl, cover with 4 cups of boiling water, and let soak for 30 minutes until softened.
Time: PT40M
Prepare the Pork
Trim any excess skin from the pork butt, cut into 1½‑inch cubes, place in a bowl, sprinkle with 1 tablespoon kosher salt, toss to coat, and refrigerate for at least 1 hour.
Time: PT10M
Blend the Chili Sauce
Drain the soaked chilies, reserving the liquid. Add the chilies to the blender with honey, white vinegar, garlic, Mexican oregano, cumin, cayenne, ground cloves, and 1 teaspoon salt. Blend briefly, then add 1 cup of the reserved soaking liquid followed by up to ¼ cup more as needed, and blend on high for 1 minute until a thick but pourable paste forms.
Time: PT15M
Combine Pork and Sauce
Transfer the seasoned pork cubes to a Dutch oven, pour the blended sauce over them, stir to ensure every piece is coated, and place the pot over medium‑high heat.
Time: PT10M
Braise in the Oven
Bring the mixture to a gentle boil on the stovetop, then cover the Dutch oven with its lid and transfer to a pre‑heated oven. Braise at 325°F for 2½ hours, or until the pork is fork‑tender and easily shreds.
Time: PT2H30M
Temperature: 325°F
Finish the Sauce
Remove the pot from the oven, stir the pork and sauce together, and let it sit uncovered for 10 minutes to allow the sauce to thicken slightly.
Time: PT10M
Serve
Warm the flour tortillas, spoon generous portions of carne adovada onto each tortilla, and finish with a squeeze of fresh lime if desired.
Time: PT5M
Nutrition Facts
- Calories
- 625
- Protein
- 40 g
- Carbohydrates
- 10 g
- Fat
- 45 g
- Fiber
- 2 g
Dietary info: Contains pork, Contains honey, Can be made gluten‑free with corn tortillas
Allergens: Honey, Wheat (flour tortillas)
Ingredient Substitutions
- Instead of New Mexican Dried Chilies: Ancho chilies, Pasilla chilies
- Instead of Pork Butt (Boneless): Pork shoulder
- Instead of Kosher Salt: Sea salt
- Instead of Honey: Agave nectar, Maple syrup
- Instead of White Vinegar: Apple cider vinegar
- Instead of Garlic Cloves: Garlic powder (1 tsp)
- Instead of Mexican Oregano: Regular oregano
- Instead of Ground Cumin: Ground coriander
- Instead of Cayenne Pepper: Chili powder (1 tsp)
- Instead of Ground Cloves: Allspice (1 tsp)
- Instead of Salt: Kosher salt
- Instead of Flour Tortillas: Corn tortillas (gluten‑free)
Equipment Needed
- Cutting Board
- Chef's Knife
- Large Bowl
- Saucepan
- Fine Mesh Strainer
- Blender
- Dutch Oven
- Wooden Spoon or Spatula
- Measuring Spoons
- Oven
- Tongs (optional)
Critical Steps — Do Not Skip
- Rehydrating the New Mexican dried chilies properly
- Seasoning and resting the pork before braising
- Braising at the correct oven temperature for sufficient time
Chef Tips from the Video
- For a deeper smoky flavor, lightly toast the dried chilies before soaking.
- Skim excess fat from the surface after braising if you prefer a leaner sauce.
- A splash of orange juice added at the end brightens the final flavor.
Troubleshooting
Pork is still tough after the braise.
Continue braising for an additional 30‑45 minutes, adding a splash of water or broth if the pot looks dry.
Sauce is too thick.
Stir in a tablespoon of water, broth, or additional chili soaking liquid until desired consistency is reached.
Sauce is watery and lacks flavor.
Remove the lid for the last 20 minutes of cooking to reduce the liquid, or blend the sauce longer to incorporate more solids.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in a freezer‑safe bag or container for up to 3 months; thaw before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Rehydrate the chilies a day ahead and keep them submerged in the refrigerator.
- Seasoned pork can be stored in the fridge for up to 24 hours before cooking.
- The blended sauce freezes well; make it in advance and thaw before use.
Frequently Asked Questions
What is the cultural significance and history of Carne Adovada in New Mexican cuisine?
Carne Adovada is a hallmark of New Mexican cooking, tracing its roots to Spanish colonial times when pork was braised in red chile sauces made from locally grown chilies. It embodies the region’s love of earthy, sun‑dried peppers and is a staple at family gatherings, festivals, and everyday meals throughout New Mexico.
What traditional regional variations of Carne Adovada exist within New Mexican cuisine?
In northern New Mexico, cooks often add roasted garlic and a touch of red wine, while southern versions may include a hint of cumin and more honey for sweetness. Some families use only ancho chilies, whereas others blend several New Mexican varieties for a layered flavor.
How is authentic Carne Adovada traditionally served in New Mexico?
The classic presentation is the tender pork shredded onto warm flour tortillas, topped with fresh lime wedges, and sometimes a sprinkle of chopped cilantro. It is also served over rice and beans or alongside roasted corn for a hearty meal.
On what occasions or celebrations is Carne Adovada traditionally enjoyed in New Mexican culture?
Carne Adovada appears at holiday feasts such as Christmas and New Year's, at community potlucks, and during the annual chile festivals that celebrate the harvest of New Mexican chilies. It’s also a beloved everyday comfort food.
What other New Mexican dishes pair well with Carne Adovada?
Serve it alongside classic sides like red or green chile rice, refried beans, and freshly made corn tortillas. A simple avocado salad or roasted sweet potatoes also complement the rich, slightly sweet sauce.
What makes Carne Adovada special or unique in New Mexican cuisine?
The dish’s uniqueness comes from using legally defined New Mexican dried chilies, which have a distinct earthy‑sun‑roasted flavor and low heat. The balance of honey, vinegar, and spices creates a bright yet deep sauce that sets it apart from other chile‑braised meats.
How has Carne Adovada evolved over time in New Mexican cooking?
Originally a simple braise with just chilies, salt, and water, modern recipes like the America’s Test Kitchen version incorporate honey for sweetness, vinegar for acidity, and a blend of aromatics, reflecting contemporary tastes while preserving the core chile flavor.
What are the most common mistakes to avoid when making Carne Adovada at home?
Common pitfalls include over‑toasting the chilies (which can make them bitter), under‑seasoning the pork, and not braising long enough for the meat to become tender. Also, discarding the chili soaking liquid wastes flavor; keep it for the sauce.
Can I make Carne Adovada ahead of time and how should I store it?
Yes, the dish improves after a night in the refrigerator as flavors meld. Store in an airtight container in the fridge for up to 4 days, or freeze in portions for up to 3 months. Reheat gently on the stovetop or in a low oven.
What does the YouTube channel America’s Test Kitchen specialize in?
America’s Test Kitchen focuses on rigorously tested, science‑based recipes that aim for consistent, reliable results for home cooks. The channel emphasizes thorough technique explanations, ingredient sourcing tips, and equipment recommendations.
How does the YouTube channel America’s Test Kitchen’s approach to New Mexican cooking differ from other cooking channels?
America’s Test Kitchen applies its trademark testing methodology to regional dishes, ensuring that even bold flavors like those in Carne Adovada are balanced and reproducible. Unlike many channels that rely on intuition, they provide precise measurements, timing, and troubleshooting for authentic results.
Last updated: September 6, 2026
