Cubes of pork marinated and slow cooked in red chile sauce, garlic and oregano. The James Beard Foundation named Mary and Tito's Cafe an America's Classic in 2010, citing its carne adovada.

Carne adovada is pork marinated and slow cooked in red chile sauce, garlic and oregano, one of the signature dishes of New Mexican cooking. In 2010 the James Beard Foundation wrote that it might be the most characteristic of New Mexico's dishes, that New Mexicans argue the merits of different preparations, and that aficionados nearly always rank Mary and Tito's tops. The Gonzales family serves the fork tender meat as the centerpiece of a plate, in overstuffed burritos and as a filling for enchiladas and empanadas. Papa Felipe's, Los Cuates, Sadie's and El Pinto also put it on their menus.

Where to eat Carne adovada in Albuquerque

5 editor picks for Carne adovada in Albuquerque, ranked by editorial score. All Albuquerque signature dishes · Carne adovada across every city.

Make it at home

Serves 63 hr 30 minIntermediate

Ingredients

  • 1.5kg pork shoulder, trimmed and cut into 5cm cubes
  • 12 dried New Mexico red chile pods, stemmed and seeded
  • 5 cloves garlic
  • 1 yellow onion, chopped
  • 1 teaspoon dried oregano (Mexican preferred)
  • 1 teaspoon ground cumin
  • 2 teaspoons salt
  • 1 tablespoon neutral oil

Method

  1. Toast the dried chile pods in a dry skillet 30 seconds per side until fragrant. Soak in hot water 20 minutes.
  2. Blend the soaked chiles with garlic, oregano, cumin, salt, and 2 cups of the soaking water until smooth. Strain through a sieve.
  3. Season the pork with salt. Heat oil in a Dutch oven and brown the pork in batches.
  4. Add onion, cook 5 minutes. Pour the chile sauce over the pork.
  5. Cover and braise at 160 C / 325 F for 2.5 to 3 hours until the pork falls apart easily.
  6. Serve with warm flour tortillas, beans and Spanish rice.

Editor tip. Use mild Chimayo or hot Hatch dried red chile pods; pre-ground chile powder loses the deep, smoky flavor and turns muddy in the braise.