When I first moved to Albuquerque a couple years ago, I had never heard of Golden Pride.
One day, my brother mentioned that Golden Pride was owned by the same people who owned The Frontier, which I was very familiar (and obsessed) with, so you could say I beelined to Golden Pride.
Trying my first Carne Adovada Burrito
On probably my fifth visit to Golden Pride, after trying all of the green chile breakfast burritos, I tried their carne adovada burritos. And ooh. my. was I so happy I lived in Albuquerque, where Golden Pride carne adovada burritos are always accessible!
Their burritos are made with fresh flour tortillas, and carne adovada meat, simmered in a mild red chile sauce, and topped with cheese. It’s the perfect breakfast.
I know not everyone in the world lives in Albuquerque, and has access to these life-changing burritos, so I wanted to share my recipe for slow cooker carne adovada.
Now you can make something similar in your own kitchen!
Slow Cooker Carne Adovada
You start with red chile pods. It’s preferable if they’re New Mexican grown chiles. If you happen to be in New Mexico, they’re available at most grocery stores. If you’re outside NM, you can order them on (affiliate link) Amazon.
If you are sensitive to spice, you’ll want to wear gloves before handling the peppers.
Cut off the tops of the peppers with scissors, then split them down the middle. Remove the seeds.
Pro tip: I have another co-worker who says her Vitamix will actually blend up the seeds, so you don’t have to remove them.
Once you have your chile pods stemmed and seeded, cut them into 1″ strips.
Warm olive oil in a large pot over medium heat, then add chiles, onions, and garlic. These toast for about 5 minutes, or until fragrant (and ooh, how lovely that fragrance is!)
Add in dried oregano and water, bring to a boil, then cover and simmer 10 minutes.
This pot of deliciousness gets transferred to a blender, where it is blended until smooth.
I am pretty picky about chile peels in my red chile, so I will strain my red chile sauce through a sieve to strain the liquid from the peels.
Taste the sauce at this point. Add honey if the sauce is too bitter, add salt if needed.
Carne Adovada translates into “marinated meat”, which is what we’ll do next!
Let this mix marinade in the refrigerator for 12-24 hours.
Once marinated, cook on low in the slow cooker for 9 hours, until fork tender.
Printable Recipe – Slow Cooker Carne Adovada
Here is a printable recipe for slow cooker carne adovada — so you can hang it on your fridge or share with a friend 🙂
- 20 New Mexican dried red chile pods
- 2 tbsp olive oil
- 1/2 medium onion, diced
- 4 cloves garlic, minced
- 3 cups water
- 2 tsp salt
- 2 tsp oregano
- 4 lbs pork shoulder or pork butt, cut into 1" cubes
- Remove the stems and seeds from the red chiles. Cut into 1" strips.
- Add olive oil to a large pan over medium heat. Add in chiles, onion, and garlic. Saute for 5 - 10 minutes, until fragrant. Pour in water, salt, and oregano, stirring well. Bring to a boil, cover, then reduce heat to a simmer for 10 minutes.
- Transfer chile mix to a blender, in batches if necessary, and blend until smooth. Strain red chile sauce through a sieve to filter out peels.
- Stir red chile sauce into the pork. Cover and refrigerate for 12 - 24 hours.
- Cook in slow cooker on low for 9 hours, until cooked through and fork-tender.
If you want to pin this recipe to make later, just click on the image below to save to your favorite New Mexican food board!
Leftovers – Carne Adovada Burritos
As I mentioned earlier, carne adovada burritos are delicious! This recipe makes quite a bit of food, so take advantage of the leftovers by making burritos! All you do is take add 1/2 cup of carne adovada to a flour tortilla, top with shredded cheese, and roll it into a burrito. These will keep in the freezer for 3 – 6 months (although, you’ll eat them long before then!).