Dinner With Jim

Orginal Carne Adovada

Carne Adovada consists of chunks of pork braised in a thick chile sauce flavored with garlic, Mexican oregano, cumin, and honey. This tender pork, coated in a thick red sauce, can be served in tortillas or over rice.

Orginal Carne Adovada Recipe - Dinner With Jim

Chili Colorado


For The Sauce

  • 2 1/2 pounds pork shoulder pork butt, cut into chunks - Or you can use pork loin
  • 2 tablespoon olive oil

For The Red Chili Gravy

  • 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. Heat 2 tablespoons oil in a large pot to medium-high heat. I use my Dutch oven for this.
  2. 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.
  3. Heat 1 more tablespoon oil in the same pot and add the onion and peppers. Stir cook them down for 5 minutes to soften.
  4. Add the garlic and cook another minute, stirring, until the garlic blooms and becomes fragrant.
  5. 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.
  6. 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.
  7. 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.
  8. Stir in the vinegar and honey. Season with a bit of salt and pepper to taste.
  9. Serve!