Carne Adovada

Carne Adovada


"This is a wonderful, melt in your mouth recipe for Carne Adovada. My family absolutely loves it and I am sure you will too."


16 h 40 m servings 332 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • 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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  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.
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  1. 91 Ratings


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 ...

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...

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...