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Carne Adovada

Monday, 26 May 2008


This simple but tasty dish evolved from the need to preserve meat without refrigeration since chile acts as an antioxidant and prevents the meat from spoiling. It is a very common restaurant entree in New Mexico.

Note: This recipe requires advance preparation.


At a glance
New Mexican
Chile peppers
Cooking Method
Heat Level
New Mexico Green
Main Course
  • 1½ cups crushed dried red New Mexican chile, seeds included (Chimayó preferred)

  • 4 cloves garlic, minced

  • 3 teaspoons dried oregano

  • 3 cups water

  • 2 pounds pork, cut in strips or cubed


Combine the chile, garlic, oregano, and the water and mix well to make a "caribe" sauce.

Place the pork in a glass pan and cover with the chile caribe sauce. Marinate the pork overnight in the refrigerator.

Bake the marinated pork, uncovered, in a 300°F oven for 2 hours or until the pork is very tender and starts to fall apart. You may have to add a little water to keep the pork from burning.

Serving Suggestions: Place the Carne Adovada in a flour tortilla to make a burrito, use it as a stuffing for sopaipillas, or use it as filling for enchiladas. If you add chopped potatoes during the last hour of baking, the dish becomes a sort of stew.



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