Carne Adovada

Carne Adovada


"I learned to make this spicy red chile dish by experimenting in my kitchen after enjoying it at a friend's place. It takes a while to make, but it is well worth it. Serve hot with tortillas, cheese, lettuce, tomatoes, salsa and sour cream. This also works well with a pork roast."


20 h 20 m servings 495 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 495 kcal
  • 25%
  • Fat:
  • 36.8 g
  • 57%
  • Carbs:
  • 7.1g
  • 2%
  • Protein:
  • 34.7 g
  • 69%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 206 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. In a medium bowl, combine the chili powder, cornstarch, lemon juice and water. Mix together well. Place the meat in a resealable plastic bag with the marinade and turn to coat thoroughly. Marinate in the refrigerator for 6 to 16 hours.
  2. Place in a slow cooker and cook on high setting for about 4 hours, or until the meat is completely cooked and shreds easily.


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
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Your rating



  1. 21 Ratings


This was very good, although I was expecting it to taste more authentic, tasted jult like a roast to me. It was very good in a burrito with beans and all the fixins, this helped a lot with the t...

Recipe is so easy and tasty! We thought it needed salt.

I really thought this recipe would be hotter than it is, but my husband and I both thought it was great. We used the meat to make soft tacos, but I am already looking to try new recipes with it...

I added some cayenne pepper and cumin to the mix and marinated stew beef overnight. The meat was delicious and I used it as a base for making burritos verde. I think the meat could be a great ...

I have never had carne adovada with lemon juice in it. Although purists out here insist on just the red chilis and water to make "red sauce", I usually add onion, garlic, cumin and a dash of sa...

I tried it with a pork loin roast and marinated it for about 12-13 hours. I also added onions and green chilis to it. It wasn't spicy to my husband or me, but we really enjoyed it.

I added some fresh, minced garlic to the marinade, yet the meat still tasted like a regular roast. I didn't cook the meat in the marinade, but was wondering was I supposed too? I did add some ...

The marinade benefits from adding cumin and garlic (fresh or powdered).

Considering this recipe calls for 3/4 chile powder, it is amazingly tasteless. It needs severe doctoring. The only good thing about this recipe is the ease of preparation.