Best 2 Slow Cooker Carne Adovada Recipes

Embark on a culinary adventure to the vibrant flavors of New Mexico with our collection of delectable Carne Adovada recipes, a beloved dish showcasing the harmony of tender pork, savory red chile sauce, and aromatic spices. These recipes promise an explosion of taste, sure to tantalize your palate and transport you to the heart of this Southwestern culinary gem.

Delight in the classic Slow Cooker Carne Adovada, a hassle-free method that yields fall-apart tender pork infused with rich, smoky flavors. For a more robust experience, try the Traditional Carne Adovada, where pork shoulder is braised in a traditional red chile sauce, resulting in a deeply flavorful and authentic dish. If you prefer a spicier kick, the Carne Adovada with Green Chile Sauce delivers a vibrant heat that complements the succulent pork perfectly.

For those seeking a healthier option, the Skinny Carne Adovada offers a lighter take on this classic dish, featuring lean pork tenderloin and a guilt-free red chile sauce. And for a taste of fusion, the Carne Adovada Tacos combines the flavors of Carne Adovada with the convenience of tacos, making it a perfect party appetizer or weeknight meal.

No matter your preference, our Carne Adovada recipes promise an unforgettable culinary experience, capturing the essence of this beloved New Mexican dish. So gather your ingredients, fire up your slow cooker, and get ready to savor the delightful flavors of Carne Adovada in your own kitchen.

Here are our top 2 tried and tested recipes!

CARNE ADOVADA RECIPE

Carne Adovada Recipe image

This carne adovada recipe is pure New Mexico in a bowl, with tender chunks of pork simmered in a rich and flavorful red chili gravy. Perfect for tacos and so much more!

Provided by Mike Hultquist

Categories Main Course

Time 2h30m

Number Of Ingredients 17

Ingredients

2 1/2 pounds pork shoulder (pork butt, cut into chunks - Or you can use pork loin)
2 tablespoon olive oil
3 tablespoons olive oil (divided)
1 large onion (chopped)
1 poblano pepper (chopped)
2 small jalapeno peppers (chopped (optional, for more heat, or use a serrano pepper for hotter))
4 cloves garlic (chopped)
2 tablespoons flour
3 cups chicken broth
Juice from 1 orange
3/4 cup New Mexico red chili powder (like Chimayo (or use dark red chili powder, or ancho, pasilla, or both))
1 teaspoon oregano
1 teaspoon coriander
1/2 teaspoon cumin
Salt and pepper to taste
2 tablespoons apple cider vinegar
1 tablespoon honey (or more to taste)

Steps:

Heat 2 tablespoons oil in a large pot to medium-high heat. I use my Dutch oven for this.
Pat the chopped pork dry with paper towels. Season with salt and pepper and brown the pork a couple minutes per side. You may need to do this in batches. Remove the pork and set it aside for now.
Heat 1 more tablespoon oil in the same pot and add the onion and peppers. Stir cook them down for 5 minutes to soften.
Add the garlic and cook another minute, stirring, until the garlic blooms and becomes fragrant.
Add the remaining 2 tablespoon olive oil and stir in the 2 tablespoons of flour. Cook, stirring constantly for 5 minutes to cook out the raw flour flavor. You can cook stirring longer if you'd like.
Add the chicken broth, orange juice, chili powder, oregano, coriander, cumin and a bit more salt and pepper to taste. Cook for 5 minutes to thicken the gravy and develop the flavors.
Return the browned pork to the pot bring the pot to a boil. Reduce the heat, cover, then cook the entire pot of pork in the gravy for 2 hours, or until the pork is fall-apart tender. The sauce should be nice and thick, like a chili gravy.
Stir in the vinegar and honey. Season with a bit of salt and pepper to taste.
Serve!

Nutrition Facts : Calories 311 kcal, Carbohydrate 19 g, Protein 22 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 58 mg, Sodium 458 mg, Fiber 8 g, Sugar 5 g, ServingSize 1 serving

CROCK POT CARNE ADOVADA

Crock Pot Carne Adovada image

This is a Tradition New Mexican recipe that I got from a contributor to Chowhound. I first served it over rice, with tortillas on the side, then made burritos with the leftovers. I used a lot of hot chile pepper, but you can adjust the heat to your liking.

Provided by Sudie

Categories Pork

Time 10h20m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs pork, cubed
15 tablespoons chili powder
1 cup chopped onion
2 teaspoons oregano
2 tablespoons red wine vinegar
1 1/2 teaspoons salt
1/2 cup chopped onion
2 bay leaves

Steps:

Mix chile powder with water to form a thick paste.
Blend paste, one cup onion, oregano, salt and vinegar in a blender.
Add mixture to pork cubes in ziploc bag, along with 1/2 Cup onion and bay leaves.
Marinate pork in mixture overnight.
Cook in crock pot on "auto" for 8-10 hours.

Tips:

Use a good cut of pork shoulder: Look for a pork shoulder roast that is well-marbled, as this will help to keep the meat moist and flavorful as it cooks.
Trim the pork shoulder: Before cooking, trim any excess fat from the pork shoulder. This will help to reduce the amount of grease in the finished dish.
Brown the pork shoulder: Browning the pork shoulder before adding it to the slow cooker helps to develop flavor and color.
Use a flavorful marinade: The marinade is what gives the pork shoulder its flavor, so be sure to use a flavorful one. The recipe in the article uses a marinade made with chili powder, cumin, garlic, and oregano.
Cook the pork shoulder on low: Cooking the pork shoulder on low for a long period of time allows the meat to become tender and fall apart.
Shred the pork shoulder: Once the pork shoulder is cooked, shred it with two forks. This will make it easier to serve and eat.

Conclusion:

Slow-cooker carne adovada is a delicious and easy-to-make dish that is perfect for a weeknight meal. The pork shoulder is cooked in a flavorful marinade until it is tender and fall-apart. Serve the pork shoulder with your favorite toppings, such as tortillas, rice, beans, and salsa.