MeatMediumFree

Northern Mexican Carne Adovada (Red Chilli Marinated Pork)

Name: Northern Mexican Carne Adovada (Red Chilli Marinated Pork)
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Cuisine: Mexican
Ingredients: 0.5 Onion; 3 Ancho chillies; 0.5 tsp Black pepper; 4 tbsp White vinegar; 1 tsp Cumin; 1200 g Pork leg or shoulder; 1 tsp Dried oregano; 6 Guajillo chillies; 6 cloves Garlic

120 min (30 prep + 90 cook) Medium 6 servings Norte

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 29 Mar 2026

Northern-style pork marinated in red chilli adobo and baked until fall-apart tender.

About this recipe

Pork marinated in a sauce of dried red chillies and spices, then baked or stewed until tender and juicy. A northern Mexico speciality with Southwestern American influence.

History & Origin

Carne adovada is a dish that exists on the cultural border between northern Mexico and the American Southwest. In New Mexico it is an iconic dish, but its roots are deeply Mexican, coming from Chihuahua, Sonora and Coahuila where the tradition of marinating meats with dried red chillies is fundamental to regional culinary identity. The term "adovada" comes from "adobo", the process of marinating meats in a chilli, vinegar and spice sauce. In northern Mexico, adovada is distinguished by the predominant use of colorado chilli or northern red chilli, which gives the sauce its intense red colour and moderately spicy flavour with sweet notes. What makes carne adovada special is time: the meat typically marinates for 24-48 hours in the chilli sauce before cooking. This extended marinating not only flavours the meat but also begins to break down the proteins, resulting in extraordinarily tender meat after cooking.

Estimated cost

£9.00

Total cost

£1.50

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

395

Calories

36g

Protein

14g

Carbohydrates

20g

Fat

Fibre

610mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Toast and soak 6 guajillo chillies and 3 ancho chillies in hot water for 20 minutes. Drain and blend with 6 garlic cloves, ½ onion, 1 teaspoon cumin, 1 teaspoon oregano, ½ teaspoon black pepper, 4 tablespoons white vinegar and 200ml soaking water. Strain.
💡 The sauce should be as thick as ketchup.
2
Cut 1.2kg pork leg or shoulder into 4-5cm pieces. Mix with all the adobo sauce. Cover and refrigerate for 24-48 hours.
💡 The longer it marinates, the deeper the flavour. Minimum 4 hours if pressed for time.
3
Preheat oven to 160°C. Place the meat with its adobo in a covered ovenproof dish. If no lid, cover tightly with foil.
4
Bake covered for 75-80 minutes. Remove the cover for the last 15 minutes to allow the surface to caramelise lightly.
💡 You can also cook in a pressure cooker for 35-40 minutes.
5
The meat should be so tender it falls apart at the touch. Serve with rice, beans and flour tortillas. Also ideal for burritos.