Carne Adovada (Pork)

JoSele Swopes


We live in NM and have become very addicted to Mexican Food. I love this dish, it is very versatile. You can eat it one Rice or in a Tortilla or by itself as a stew. we Love it........


★★★★★ 3 votes

6 to 8
20 Min
2 Hr


  • 2 1/2 lb
    boneless pork roast (cubed)
  • 3 medium
    potatoes (cubed)
  • 1 can(s)
    rotel (tomatoes, green chili, garlic)
  • 1/2 c
    red chili powder
  • 1 Tbsp
    italian seasoning
  • 1 Tbsp
  • 1 Tbsp
    onion powder
  • 1 Tbsp
    sea salt
  • 8 c
  • 2 Tbsp
    cocoa powder
  • 1 bottle
    corona beer
  • 1/2 c
  • 1/2 c

How to Make Carne Adovada (Pork)


  1. In dutch oven (stove top) or you may use pressure cooker. I like to let mine slow cook on the stove. The longer it simmers the more tenders the meat will be.
  2. Place Pork into Dutch oven, you may be able to purchase the meat already marinated in chili at Albertson's (Carne Ardovada Pork), pour in water, add cubed potatoes and pour in 1 bottle of Corona Beer, add Rotel, add all spices, simmer for 2 hours on medium low heat. You may simmer longer, let it cook down. I start mine 4 hours earlier. The longer you cook it the more tender the meat will be, the potatoes thicken the liquid also. You may also cook this in a pressure cooker for 1 hour, though add beer after it is pressure cooked, continue to cook on simmer for 20 minutes. Liquid should be of stew consistency, in shaker place 1/2 cup flour and 1/2 cup water, shake to get all lumps out till smooth, pour into Carne Adovada stirring constantly till thickens, let simmer, you may eat it on rice, posole (mexican corn) which is hominy, or just as a stew. Enjoy

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About Carne Adovada (Pork)

Course/Dish: Other Soups Pork
Regional Style: Mexican
Other Tag: Quick & Easy

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