I'm a fan of big, bold flavors, and when that is combined with travel, it's even better. Recently while on a trip to New Mexico I discovered a new recipe that I've now fallen in love with but have never seen outside of the state. It was a deliciously bold combination of red chilis and tender chunks of meat that almost melt in your mouth. So, like any self respecting foodie, the moment I got home I searched for what was in it so that I could make my own version of Carne Adovada!

Inspired By A Meal At Albuquerque Airport

Like many of my favorite culinary discoveries, this recipe was born from an unexpected encounter during my travels. While exploring Northern New Mexico, I found myself with a layover at the Albuquerque International Sunport. What could have been just another forgettable airport meal turned into a delightful introduction to New Mexican cuisine that perfectly exemplifies why I love visiting Albuquerque.

The airport restaurant's Carne Adovada captured everything I love about New Mexican cuisine - a fascinating blend of Mexican, Indigenous, and European culinary traditions. The bold flavors and tender meat left such an impression that I knew I had to recreate it at home.

Understanding New Mexican Cuisine

Before diving into the recipe, let's explore what makes New Mexican cuisine unique. At its heart is the chile pepper, particularly the varieties grown in the Hatch Valley. These chiles come in both red and green varieties and are central to the state's culinary identity. The dried red chiles used in Carne Adovada create a deep, complex, distinctly New Mexican flavor.

"Carne Adovada" literally means "marinated meat" in Spanish, but in New Mexican cuisine, it specifically refers to pork marinated and cooked in a rich red chile sauce. While traditionally made with just chiles, oregano, and garlic, this recipe includes some non-traditional elements that, while not authentic, add layers of flavor that complement the traditional base.

The Joy of Marinated Slow-Cooked Pork

What makes Carne Adovada truly special is that it's built around one of my favorite types of meat - slow-cooked pork. This is a gift from the gods since pork shoulder is so deliciously fatty and the meat becomes incredibly tender once it has been sitting in those flavorful juices for several hours. Of course, this dish would be even better slow-roasted over a smoking pit for half a day, but since I don't have a pit in my loft, we're going to use a crockpot. Don't worry though - you can also make this easily in an Instant Pot pressure cooker as well.

Carne Adovada Recipe Details

Prep Time: 45 minutes
Cook Time: 5-6 hours
Total Time: 6-7 hours
Servings: 8-10 portions

Ingredients

2 pounds of pork shoulder, cut into 2-3 inch chunks
16 oz low sodium chicken stock
2 tbs white vinegar
2 tbs fish sauce (non-traditional but adds umami depth)
1 cup of raisins
1 can frozen concentrate orange juice (adds brightness to balance the chiles)
8 dried pasilla-ancho chilies
4 chipotle peppers in adobo sauce
2 medium yellow onions
2 heaping tbs of crushed garlic
1 tbs dried oregano
1 tbs cumin
4 bay leaves
1 tbs cinnamon
California avocado oil (chosen for its high smoke point)

Preparation

Begin by toasting the chilies in a large cooking pot over high heat. Turn them frequently until they start to puff up and blister, releasing a rich, smoky aroma. Be careful not to let them burn.
Add the wet ingredients (chicken stock, orange juice, vinegar, fish sauce, chipotle peppers with their adobo sauce) to the pot. Stir constantly to prevent boiling. Cook for 10-15 minutes until the chilies soften and the mixture turns from orange to a deep reddish-brown. Set aside to cool.
While the chile mixture cools, cut the pork shoulder into 2-3 inch chunks. Brown them in a skillet with avocado oil, then transfer to the crockpot.
In the same skillet, brown the chopped onions and garlic until slightly caramelized. Add to the crockpot with the pork.
Once the chile mixture has cooled, blend until smooth. Pour over the pork and onions, adding the dry spices (oregano, cumin, cinnamon, and bay leaves). Mix thoroughly to coat the pork.
Add the raisins, stirring to distribute evenly.
Cover and cook on low for 5-6 hours.

A Note on Authenticity: This recipe takes some creative liberties with traditional Carne Adovada. Ingredients like fish sauce and orange juice concentrate aren't found in traditional New Mexican versions, but they're included here because they enhance the depth of flavor and were readily available in my kitchen. Food evolves through such adaptations, and while this may not be authentic, it's definitely delicious!

Storage and Reheating

Like many dishes with complex flavors, this one gets even better the next day. Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken stock if needed to maintain moisture.

Serving Suggestions

This versatile dish can be served in multiple ways:

Traditional: With warm tortillas and rice
As nachos: Topped with sour cream and cheddar cheese
In tacos: With fresh cilantro and lime
By itself: As a hearty stew
With eggs: As part of a breakfast bowl

The beauty of this dish lies in its flexibility - feel free to experiment and find your favorite way to enjoy it!

Beyond The Kitchen: Exploring New Mexico's Culinary Paradise

While this Carne Adovada recipe brings a taste of New Mexico to your home, nothing beats experiencing the state's rich culture firsthand.

From unexpected culinary discoveries at the Albuquerque Sunport to fascinating attractions like the Nuclear History Museum and Indian Pueblo Cultural Center, New Mexico offers unique experiences for curious travelers. Whether you're heading to artsy Santa Fe or venturing south to explore the famous Hatch Valley, let the bold flavors of New Mexican cuisine guide your adventure through this remarkable state.