The best taco filling is this oven baked carne adovada pork taco recipe

~ 5 ingredients dinner & chill easy mains meat
This oven baked version of Carne Adovada is the chile stew you never knew you loved, perfect on its own or as your taco night go-to
Posted August 13, 2019 by Mike

Whether you spell it chili or chile (you should really spell it chile), a meat and chile pepper stew is one of the greatest food combinations ever invented, especially for weeknights, and especially if it’s authentic. This New Mexican version is called carne adovada and it spells adovada a little different than the usual adobada but whatever the spelling, it tastes phenomenal: a dark, smoky, and complex taste gives way to soft, succulent, and satisfying pork shoulder.

Carne adovada is rarely served as a taco – it’s more often an enchilada topping or a burrito/sopaipilla stuffing – but otherwise this recipe comes pretty close to authentic and (I think) rivals some of the best carne adovada you’ll have in Santa Fe or Albuquerque. Realistically, this is one of the best, most authentic taco nights you could make.

Cooking Notes

The pork is definitely cooked through at the 30 minute mark, but if you let it go for 45 min to an hour, it’ll taste twice as good. Easily.

Roasting the dried chiles produces a better, smokier, and more authentic taste, but it requires your full attention because dried peppers burn really easily. An easier method if you’re not into paying super close attention is to bring water to a boil, then remove from heat and soak the peppers for 10-15 minutes.

If you don’t like spicy food, shake out the seeds from the dried pepper pods before you toss them in oil.

oven baked weeknight carne adovada pork taco recipe |

Ingredient Notes

I tried both New Mexico dried red chile pods and the much easier to find dried guajillo chiles. Both taste great; it comes down to what you can easily get your hands on, and how spicy you like it (guajillo chiles are basically not spicy). Most of the time, in New Mexico, the food isn’t very spicy, so don’t be afraid to go the mild route.

oven baked weeknight carne adovada pork taco recipe |

What do you need?

A blender and a baking tray.


Garnish with chopped cilantro and onions, pineapple, and extra adovada sauce. Alternately, consider topping with our chile verde sauce for a truly New Mexico combination of red and green.

oven baked weeknight carne adovada pork taco recipe |

Oven baked weeknight carne adovada pork taco recipe
Serves 2

  • 2 ounces whole dried chile pods (New Mexican red chiles preferred)
  • 1/2 yellow onion, roughly chopped
  • 1 1/2 lb pork shoulder, sliced
  • 1 cup sodium free chicken stock
  • 2 garlic cloves, crushed
  • 2 teaspoons sugar
  • 1 teaspoon dried Mexican oregano

1. Preheat your oven to broil/500ºF. Wash your dried chiles in warm water, then remove the stems and toss in oil. Arrange in one layer on a foil covered baking sheet and roast chiles for 45 seconds. Alternately, just soak them in warm water for 10 minutes.
oven baked weeknight carne adovada pork taco recipe |

2. Meanwhile, chop your onions and slice your pork and season with salt and pepper. Set aside.
oven baked weeknight carne adovada pork taco recipe |

3. Transfer the chiles to a blender along with 1 cup sodium free chicken stock, garlic, sugar, and oregano.
oven baked weeknight carne adovada pork taco recipe |

4. In an oven proof baking pan or skillet, combine cubed pork, chile sauce, and onions. Allow to marinate for 15-30 minutes.
oven baked weeknight carne adovada pork taco recipe |

5. Broil your pork for 10 minutes, flipping once at the 5 minute mark (stretch goal: broil for another 15-30 minutes)
oven baked weeknight carne adovada pork taco recipe |

6. Enjoy with mexican/spanish rice and refried beans, or as tacos with lime, cilantro, and onion. Also consider roasting pineapples at the same time you roast your pork.
oven baked weeknight carne adovada pork taco recipe |

Welcome to Dinner & Chill, a new series focusing on quick & easy weeknight dinners with easy to find ingredients, no special equipment, low prep, and low effort. Less shopping, less chopping, less mopping, more eating.


  1. Kim says:

    Made this tonight and it was very tasty. Hubs was dubious about the pineapple but now he’s a convert.

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