Carne Adobado Recipe - Native American Pork Dish with Red Chile and Oregano

Carne Adobado

Carne Adobado Recipe - Native American Pork Dish with Red Chile and Oregano
Region / culture: Native America | Preparation time: 24 hours | Cooking time: 1 hour or more | Servings: 4-6


Carne Adobado
Carne Adobado

Carne Adobado is a traditional Mexican dish that features marinated pork cooked in a flavorful red chile sauce. This dish is known for its bold and spicy flavors, making it a favorite among those who enjoy a bit of heat in their meals.


Carne Adobado has its roots in Mexican cuisine, where marinating meat in a spicy sauce is a common cooking technique. The use of red chile powder and other traditional Mexican spices gives this dish its distinctive flavor profile.


How to prepare

  1. Cut the pork into strips.
  2. Mix the other ingredients, add them to the pork strips, and let them stand in the refrigerator for 24 hours.
  3. Cut the meat into cubes and brown them in small amounts of oil.
  4. Add the chile sauce and simmer for one hour or more.
  5. To serve, add more fresh chile sauce and cook until the meat is tender.


  • Substitute pork with chicken or beef for a different flavor profile.
  • Add additional vegetables like bell peppers or onions to the dish for added texture and flavor.

Cooking Tips & Tricks

Make sure to marinate the pork for at least 24 hours to allow the flavors to fully develop.

- Brown the meat in small batches to ensure even cooking and browning.

- Simmer the meat in the chile sauce for at least an hour to allow the flavors to meld together.

Serving Suggestions

Carne Adobado can be served with rice, beans, tortillas, or a side of fresh salsa for a complete and satisfying meal.

Cooking Techniques

Marinate the meat for at least 24 hours for maximum flavor.

- Brown the meat in small batches for even cooking.

- Simmer the meat in the chile sauce for at least an hour to allow the flavors to meld together.

Ingredient Substitutions

Use chicken or beef instead of pork for a different flavor profile.

- Substitute red chile powder with a milder chili powder for a less spicy dish.

Make Ahead Tips

Carne Adobado can be marinated in advance and stored in the refrigerator for up to 24 hours before cooking. This allows the flavors to fully develop and makes for a more flavorful dish.

Presentation Ideas

Serve Carne Adobado in a traditional Mexican clay pot for an authentic touch. Garnish with fresh cilantro and a squeeze of lime for added flavor.

Pairing Recommendations

Carne Adobado pairs well with Mexican rice, refried beans, and a side of guacamole. A cold beer or a glass of red wine can also complement the spicy flavors of the dish.

Storage and Reheating Instructions

Leftover Carne Adobado can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Carne Adobado contains approximately 300-400 calories, depending on the size of the serving and the specific ingredients used.


Carne Adobado is a low-carb dish, with most of the carbohydrates coming from the red chile powder and any additional ingredients used in the marinade.


The main source of fat in Carne Adobado comes from the pork used in the dish. Lean cuts of pork can help reduce the overall fat content of the dish.


Pork is a rich source of protein, making Carne Adobado a protein-packed dish that can help keep you feeling full and satisfied.

Vitamins and minerals

The red chile powder used in Carne Adobado is a good source of vitamins A and C, as well as minerals like iron and potassium.


Carne Adobado may contain allergens such as garlic and oregano. Be sure to check for any potential allergens before preparing this dish.


Carne Adobado is a flavorful and protein-rich dish that is relatively low in carbohydrates and calories. It can be a healthy addition to a balanced diet when enjoyed in moderation.


Carne Adobado is a flavorful and spicy Mexican dish that is perfect for those who enjoy bold flavors. With a few simple ingredients and some time to marinate, you can create a delicious and satisfying meal that is sure to impress. Enjoy!

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Carne Adobado. It was handed down to me by my beloved aunt Maria, who learned it from her mother, my grandmother, many years ago. The recipe had been in our family for generations, passed on from mother to daughter, each adding their own personal touch to make it their own.

As a young girl, I would watch in awe as my grandmother prepared this dish. The aroma of the spices, the sizzle of the meat in the hot pan, the rich, deep red color of the adobo sauce – it was like magic to me. I would stand by her side, eager to learn and help in any way I could.

My grandmother was a master in the kitchen, and she taught me all her secrets. She showed me how to choose the best cuts of meat, how to marinate it just right, and how to cook it to perfection. But most importantly, she imparted to me the importance of cooking with love and passion.

As I grew older, I continued to perfect the recipe for Carne Adobado. I experimented with different spices, adjusted the cooking times, and added my own twist to make it unique. Each time I made it, I felt my grandmother's presence in the kitchen, guiding my hands and infusing the dish with her spirit.

Years passed, and the recipe became a staple in our family gatherings. It was requested for birthdays, holidays, and special occasions. Everyone would gather around the table, eagerly anticipating the first bite of the succulent, flavorful meat. The dish had a way of bringing us all together, creating memories that would last a lifetime.

One day, my aunt Maria came to visit me. She had a twinkle in her eye and a mischievous smile on her face. "I have a surprise for you," she said, pulling out a worn, stained piece of paper from her purse. It was the original recipe for Carne Adobado, written in my grandmother's elegant script.

Tears welled up in my eyes as I took the paper from her hands. It was like a piece of my grandmother had been returned to me. I held it close to my heart, feeling her love and wisdom flowing through me. My aunt Maria hugged me tightly, whispering, "Keep the tradition alive, my dear. Your grandmother would be so proud of you."

And so, I continued to make Carne Adobado, honoring my grandmother's legacy with each batch I cooked. I shared the recipe with my own children, teaching them the importance of family, tradition, and good food. And as they grew older, they too learned to make the dish, adding their own twist and passing it on to future generations.

Now, as I stand in my kitchen, preparing Carne Adobado for yet another family gathering, I can't help but smile. The scent of the spices, the sizzle of the meat, the memories of my grandmother – they all come flooding back to me. And as I take that first bite, I know that her spirit lives on in every delicious mouthful.

So here's to you, dear grandmother. Thank you for teaching me the art of cooking, the importance of tradition, and the power of love. Your recipe for Carne Adobado will forever hold a special place in my heart, connecting me to my past and guiding me into the future. And I will continue to make it with all the love and passion you instilled in me, passing it down through the generations, just as you did.


| Chile De Arbol Recipes | Native American Meat Dishes | Native American Recipes | Pork Recipes |

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