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Carne Adovada

Carne Adovada

  • Prep

    30 m
  • Cook

    4 h 40 m
  • Ready In

    16 h 40 m
Delilah Lopez

Delilah Lopez

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 {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 332 kcal
  • 17%
  • Fat:
  • 23.1 g
  • 36%
  • Carbs:
  • 2.9g
  • < 1%
  • Protein:
  • 26.5 g
  • 53%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 754 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

TheCattlemansWife
106

TheCattlemansWife

2/3/2008

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.

OLDBEECHARMER
71

OLDBEECHARMER

11/9/2003

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.....

DELIDOGGY
48

DELIDOGGY

10/24/2003

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).

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