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4.59 from 17 votes

Carne Adovada

Carne Adovada may not be well known, but I am hear to tell you this New Mexico dish is a MUST try. Tender, seasoned pork is browned then braised in a delicious purée that includes chili powder, coffee and raisins.
Prep Time30 mins
Cook Time2 hrs
Total Time2 hrs 30 mins
Course: Dinner, Main
Cuisine: American, Mexican, Tex Mex, Western
Keyword: braised pork, carne adobada, carne adovada, carne adovado, carne stew, Tex Mex Pork recipe
Servings: 8
Calories: 452kcal
Author: Kevin Is Cooking


  • 1 cup strong coffee (See Note 1)
  • 1/3 cup raisins
  • 1/4 cup flour
  • 1/3 cup chili powder (See Note 2)
  • 1 tsp Mexican oregano (See Note 3)
  • 5 lb boneless pork shoulder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 1 large onion chopped (2 cups total)
  • 6 garlic cloves minced
  • 1 chipotle chile in adobo sauce minced
  • 3 cups chicken broth
  • 6 limes
  • pico de gallo (optional for topping)


  • Preheat oven to 325°F. Add raisins to cup of hot coffee and allow to plump, 5 minutes. Set aside. In a small bowl whisk together the chili powder, flour and oregano. Set aside.
  • Cut pork into 1 1/2-inch chunks, dry with paper towel and season with salt and pepper.
  • Heat oil in Dutch oven over medium-high heat. Brown half of the pork, about 10 minutes. Transfer to plate and repeat with remaining pork.
  • Add onion to the Dutch oven and cook until soft, about 5 minutes. Add garlic and chipotle, stirring for 2 minutes, scraping up browned bits on bottom of pan.
  • Add chili flour, chili mixture and cook for about 1 minute. Add broth and coffee raisin mixture, scraping up any browned bits, and bring to boil.
  • Work in 2 batches, carefully transfer mixture to blender or food processor and puree until smooth. Return pork to pot and pour sauce on top. Stir and cover with lid. Bake for 2 hours.
  • Season to taste and serve over rice with lime wedges and pico de gallo (optional) or chopped cilantro.


  1. I've used 1/2 cup of espresso, 1/2 cup coffee before too. Feel free to substitute.
  2. Feel free to use Chimayo ground red chile for the chili powder for a more authentic flavor.
  3. Feel free to use regular oregano if you like or can't find Mexican oregano. Mexican oregano is a relative of Lemon Verbena and is native to Mexico. Similar in that it’s pungent like Mediterranean oregano, Mexican oregano has notes of mild licorice and citrus. Mediterranean oregano is a member of the mint family and most often is used in Greek and Italian recipes. Mediterranean oregano is the one most found in spice racks and supermarkets.


Calories: 452kcal | Carbohydrates: 15g | Protein: 65g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 170mg | Sodium: 802mg | Potassium: 1286mg | Fiber: 2g | Sugar: 1g | Vitamin A: 55IU | Vitamin C: 23mg | Calcium: 53mg | Iron: 3.5mg