Carne Adovada

Carne Adovada Recipe

One of the most traditional of New Mexican dishes is Carne Adovada. originally “Adobada”, which means to marinate. Pork loin or shoulder are the cuts chosen most often.
This is a bare-bones version that can be expanded upon if desired. Some like it more as a soup and add a lot more stock. This recipe makes a nice, thick pulled-pork style that is used in everything from burritos, tacos, tortas, stuffed sopaipillas and even chalupas.

  • 3 pounds pork-loin or shoulder.
  • 6 cups chicken stock.
  • 8 ounces “Chimayo Chile Brothers”, Chimayo Red Chile (Mild or Medium).
  • 8 cloves fresh garlic.
  • 2 tablespoons fresh chopped oregano.
  • 1 and ½ Tablespoon salt.
  • ½ tablespoon ground black pepper.
  1. Begin by cutting the pork into 1-inch wide strips. If using shoulder some cut into cubes. Put into dutch oven or other baking pot with a lid
  2. Put all other ingredients into a blender and puree until smooth, then pour the sauce over the meat and toss until it is well mixed. 
  3. Cover marinade and refrigerate for 24 hours. 
  4. I like to start the cooking off at 350 degrees for ½ hour then reduce temperature to 225 degrees for 3-½ more hours.  
You can leave  the meat in cubes or pull it apart after it cools enough.

Buen Provecho!
Chef Jason Blum

 Watch our own Chef Jason Blum on State Plate Television Show!