Imagine tender chunks of pork marinated in smoky red chile sauce, slow-baked until they’re fall-apart tender with just the right kick of heat. That’s what carne adovada is all about. With this simple carne adovada recipe, you can bring Southwestern cooking to your kitchen with no overnight marinating required!

Thanks to Sadie’s Red Chile Hot Sauce, the pork soaks up a fiery, smoky heat that’s perfectly balanced by sweet onions and a melt-in-your-mouth texture. The result? A rich, savory pork dish packed with layers of red chile flavor without the need for complicated prep.

This easy pork adovada recipe brings together everything you love about deep, chile-forward New Mexican cooking with a short ingredient list and convenience in mind. It’s hearty, satisfying, and made for tacos, burritos, or even straight-from-the-pan goodness. Let’s explore what carne adovada is and why you’ll want this Sadie’s version on repeat.

What is carne adovada?

Carne adovada (pronounced ah-doh-VAH-dah) is a traditional New Mexican dish made with pork that’s simmered or baked in red chile sauce. The name comes from the Spanish word “adobada,” which means “marinated.” In the Southwest, it’s evolved into its own chile-centric comfort food.

Unlike al pastor or carnitas, carne adovada gets its signature flavor from red chile, not sweetness or citrus. And unlike adobada in parts of Mexico, which may use vinegar, tomatoes, or achiote, New Mexico carne adovada is all about pure chile flavor. It’s earthy, fiery, and unforgettable.

It’s most often served in tacos or burritos, but it’s just as good over rice or eggs.

Why cook carne adovada this way?

Most traditional recipes call for marinating pork overnight in a chile paste. But by using Sadie’s Red Chile Hot Sauce, you skip the wait without sacrificing a ton of flavor. This method lets the pork simmer right in the sauce while it bakes.

This version keeps things bold but beginner-friendly. Here’s why it works:

• Full red chile flavor – Sadie’s sauce brings instant depth and authentic heat
• No marinade needed – Skip the wait and go straight to the oven
• Versatile – Tacos, burritos, bowls, or eggs, it fits everywhere
• Make-ahead magic – It’s even better the next day (and freezer-friendly)

Cooking carne adovada can be a stress-free and easy process. If you like this recipe, check out our socials for more ideas and food news.

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Now that you know all about pork carne adovada, let’s move onto how to make this delicious 7-step adovada recipe!

Print Recipe

Sadie’s Carne Adovada Recipe – Easy, Hearty Tacos & More

Author: Helen

Difficulty: Beginner Prep Time 15 mins Cook Time 60 mins Total Time 1 hr 15 mins

Servings: 4

Description

This spicy, tender Carne Adovada recipe is packed with New Mexican flavor thanks to Sadie’s Red Chile Hot Sauce. Perfect for tacos, bowls, burritos, and more!

Ingredients You’ll Need

Servings

• 2 lbs Diced Pork
• 2 bottles Sadie's Red Chile Hot Sauce
• 2 tbsp Chile Flakes
• 1 Large Onion, Diced
• 1 cup Water
• ¹⁄₄ cup Granulated Garlic
• ¹⁄₈ cup Salt

Step-by-Step Instructions

1. Preheat your oven to 350°F.

2. Season the pork in a mixing bowl with salt, garlic, and a drizzle of oil.

   

3. In a sauté pan, sear the pork until lightly browned (don’t cook through). Remove and set aside.

   

4. Add oil to the pan (do not clean it) and allow the diced onions to sweat over low heat until translucent.

   

5. Return the pork to the pan, turn off the heat, and stir together with the onions.

6. Pour in Sadie’s Red Chile Hot Sauce and a cup of water. Mix gently to coat.

   

7. Cover with foil and bake for 1 hour, or until pork is tender and fully cooked.

   

8. Serve however you like and enjoy!

   

Note

Recipe Tips & FAQ
Can I use a different cut of pork? Pork shoulder or pork butt works best, but boneless country-style ribs can also work in a pinch.

Not sure how to serve carne adovada? Try it in tacos, burritos, rice bowls, or even with eggs for a hearty breakfast.

Can I cook this in a slow cooker? Yep. After searing the pork and sautéing the onions, transfer everything to a slow cooker and cook on low for 6–8 hours.

Can I make it ahead of time? Definitely. The flavors deepen overnight and it freezes beautifully for future meals.

Can I use a different meat? You can absolutely use a different protein. Try boneless, skinless chicken thighs, beef chunks, or even tofu for a vegetarian option, though the cooking time may differ!

Tried this recipe? Tag us @sadiessalsa and show us your version of carne adovada!