Carne Adovada (Meat in Red Chile) Recipe – I am New Mexico

Carne Adovada (Meat in Red Chile) Recipe

New Mexican Carne Adovada Recipe –

Carne Adovada (Meat in Red Chile) Recipe – For all of us that have been born here, or have lived in New Mexico, you know we have some of the best tasting and unique cuisine on the planet. Likewise, the people that inhabit New Mexico, are also very good cooks. Thus saying, there are about million variations of just about all the go-to New Mexican recipes.

Here is a different take on our standard Carne Adovada Recipe. Only real difference is a few of the spices and the pinch of cinnamon. However, I wouldn’t be posting this recipe if it wasn’t good.

Be the judge and make this great variation of Carne Adovada today.


  • 1-1/2 lb Fresh Pork Sirloin, Pork -Shoulder or Beef Chuck, -Trimmed with Trimmings -Reserved
  • 3 Cloves Garlic, Peeled, chopped finely
  • 2 cups Stock, Beef or Chicken
  • 3 cups Water
  • 1 red chile recipe
  • 1-1/2 ts Mexican Oregano
  • 2 tsp Salt
  • 1 tsp vinegar
  • 1/4 tsp Black Pepper
  • 1 Pinch Cinnamon (*optional)


Sear meat on both sides. Just enough to lock-in the juices from the meat. Add the meat, garlic, stock, water, red chile, oregano, salt, pepper, cinnamon to crockpot and set to Low for 10 hours.

Separate meat into large chunks, taste to adjust seasoning, then serve.

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