New Mexico Carne Adovada Crock Pot Style

There are certain flavors that most of us have which will bring back fond memories of growing up. One of mine is New Mexico red chile. There’s a flavor there that you just can’t find anywhere else.

New Mexico Carne Adovada Crock Pot Style brings back these unique flavors of the American Southwest!

I’m from Albuquerque, NM originally and still have family there that I visit. While there I go a little bit “foodie” and hit some of the better New Mexican restaurants. While the food is very similar to standard Mexican food, the flavor is different. It’s in the chiles.

New Mexico Red Chile Flavors Delivered to My House

A few years ago, I discovered the Fresh Chile Company out of Las Cruces, New Mexico. The Fresh Chile Company sells farm-fresh red and green chile products from Hatch, NM. I regularly make large orders and use the products in all kinds of dishes.

NOTE: I have no affiliation with Fresh Chile Company, other than just being a happy customer.

I am telling you this because I am using their Sun-Dried Chile (sauce) as the base of my carne adovada.

Yes, you can make your own chile sauce from locally purchased items if you want, and I’ll touch on this below.

Delicious and Protein-Packed

Besides the flavor, carne adovada is great for a few reasons, such as…

• High Protein: One serving (about 240g) contains 47g of protein.
• Flexible Serving Ideas: Serve this carne adovada as tacos, burritos, or on a plate with rice and beans. Serve it in a bowl on its own!
• Great for breakfast, lunch or dinner.  Carne adovada tastes AMAZING with a fried egg served on top!
• Garnish with chopped cilantro, lime wedges, queso fresco cheese, and/or diced onions.

What is Carne Adovada?

Carne Adovada is a traditional New Mexican dish made from pork marinated and slow-cooked in red chile. Deeply flavorful and rooted in the cuisine of the American Southwest, particularly New Mexico, this dish showcases the region’s love of chile peppers—especially New Mexico red chile, which is often sun-dried and ground into powder or made into a rich sauce.

This dish is often made with pork shoulder and not pork tenderloin. Pork shoulders are a bit more fatty (and some say more flavorful) than pork tenderloin. However, I prefer the leaner cuts of meat.

---

History and Origins of Carne Adovada

Carne Adovada derives from the Spanish word adobar, meaning "to marinate." The dish has Spanish colonial roots, adapted over generations by the Pueblo peoples and later New Mexican settlers.

• In colonial New Mexico, pork was often preserved in red chile sauce after slaughter, acting as both a flavoring and preservative.
• This method allowed the meat to last longer and absorb the deep, earthy flavors of red chile, garlic, oregano, and vinegar.
• The dish is distinct from Mexican "adobada," which can refer to pork marinated in a vinegar-based red chile sauce and grilled - New Mexican carne adovada is typically slow-baked or braised (but we’re using a Crock Pot today).

---

How to Make Carne Adovada with Pork Tenderloin in the Crock Pot (Serves 4-6)

Using pork tenderloin offers a leaner, more tender variation of the traditional pork shoulder version.

Carne Adovada Ingredients:

• 2 lbs pork tenderloin, trimmed and cut into 1 to 1 ½-inch cubes
• 1 jar Sun-Dried Chile sauce from Fresh Chile Company
  • Optional: Make your own chile marinade (See below)
  • Spice level is up to you.
• 2 tablespoon apple cider vinegar (or white vinegar)
• 3 tablespoon honey (use hot honey for an extra kick)
• 3 tablespoon frozen orange juice concentrate
• 2 tablespoon Pasole seasoning
• 1 tablespoon Adobo seasoning

How to Make Crock Pot New Mexico Carne Adovada

Step 1: Cut your pork tenderloin into bite-sized pieces, about 1 to 1.5” cubes

Step 2: Season with the adobo and Pasole seasoning. I find it helpful to cut and season the meat in 1lb increments – it helps get the meat seasoned evenly.

Step 3: Put meat into Crock Pot

Step 4: Mix all other ingredients into a bowl (chile sauce, vinegar, honey, OJ concentrate). Stir until it is all evenly mixed.

Step 5: Pour over the top of the meat.

Step 6: Close slow cooker lid and cook for 5-7 hours on low. You can test to see if it's done by spooning out a single pork piece. Cut it open. It should be super easy to cut, and no pink showing.

---

Serving Suggestions:

• Serve with flour tortillas, Spanish rice, refried beans, or posole (hominy stew).
• Garnish with chopped cilantro, lime wedges, or diced onions.
• Leftovers are excellent in tacos, burritos, or breakfast hash with eggs.

---

Tips, Variations, and Spice:

• To add richness, include a small amount of lard or bacon drippings in the marinade.
• This dish freezes well - make a double batch and store for future meals.
• SPICE! Depending on how spice-sensitive your family is, you may need to tweak the recipe. For example:
  • I use mild red chile sauce, and my daughter, Olivia (a teen), feels that it is on the high-end of her tolerance.
  • If you love spice, use hot honey instead of regular honey. Or get the medium or hot sauce variations.

---

Make a Homemade Carne Adovada Marinade instead of Bottled:

If you don’t want to order the Sun-Dried chile sauce I use, no problem. You can make a similar marinade using items purchased from the grocery store.

Homemade carne adovada marinade ingredients:

• 1 cup chicken broth
• 2 tablespoon New Mexican red chile powder (or up to 4 tablespoon for spicier)
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano (preferably Mexican oregano)
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper
• Add an optional pinch of cinnamon or clove for a little added depth)

In a bowl, whisk together the red chile powder, cumin, oregano, salt, pepper, vinegar, garlic, and chicken broth until smooth.

Then just pour the marinade over the top of the pork tenderloin, replacing out the jar of sauce in the recipe card.

---