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Slow Cooker Carne Adovada

Tender and savory carne adovada, made in a slow cooker.

Course Main Course
Cuisine New Mexican
Keyword slow cooker
Prep Time 1 day
Cook Time 9 hours
Total Time 1 day 9 hours
Servings 8 servings


  • 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


  1. Remove the stems and seeds from the red chiles. Cut into 1" strips.
  2. 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.
  3. 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.
  4. Stir red chile sauce into the pork. Cover and refrigerate for 12 - 24 hours.
  5. Cook in slow cooker on low for 9 hours, until cooked through and fork-tender.