• Crockpot Carne Adovada Recipe

    7 votes
    Crockpot Carne Adovada Recipe
    Prep: 15 min Cook: 6 hours Servings: 8
    by John Spottiswood
    300 recipes
    We had this for dinner tonight and it was fantastic. The complexity of flavors - sweet, salty, spicy, and savory - is really amazing. It's better than 99% of the dishes I've ever been served in a mexican restaurant. I loved the carne adovada I had in Santa Fe, but I honestly don't remember any that matched this. If you try this you won't be disappointed. Credit - We adapted this from a recipe in Cook's Country magazine.


    • 1 (4-5 pound) boneless pork butt roast cut into 1 1/2 inch pieces
    • Salt and pepper
    • 3 Tbsp soy sauce
    • 2 onions chopped
    • 1/2 cup chili powder
    • 8 garlic cloves minced
    • 3 Tbsp vegetable oil
    • 1 Tbsp minced canned chipotle chile in adobo sauce (add more if desired)
    • 2 tsp dried oregano
    • 3/4 cup chicken broth
    • 1/2 cup brewed coffee
    • 1/3 cup all purpose flour
    • 1/4 cup dried apricots (or raisins)
    • 1/3 cup minced fresh cilantro
    • 1 tsp grated lime zest
    • 1 Tbsp lime juice


    1. Season the pork with salt and pepper, then combine the pork with soy sauce in the crock pot. Combine the onions, chili powder, garlic, oil, chipotle, oregano, and 1 tsp salt in a bowl. Microwave covered until onions are soft, about 7 minutes, stirring halfway.
    2. Put broth, coffee, flour, apricots (or raisins) and onion mixture in a blender and puree until smooth, about 1 minute. Add blender contents to slow cooker, scraping any sauce from sides down into cooker with a spatula. Cover and cook 5-6 hours on high or 7 hours on low until pork is tender.
    3. Turn off crock pot and let settle for 5 minutes or so, then remove any excess fat from surface with a spoon. Stir in lime juice and zest. Let sit for 10-15 minutes then serve sprinkled with the fresh cilantro.
    4. We served with rice, tortillas, refried beans, and a green salad. We also served Habanero sauce on the table for those who wanted extra kick.

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    • Donna
      Made this today. It was delicious. We don't like a lot of spice so I didn't even use a full 1/4 cup chili powder. We had a green salad before and I served it with rice and some sour cream.
      • John Spottiswood
        John Spottiswood
        Hi Donna - thanks for the review and so glad you liked the recipe!
      • Michele Sloan
        Michele Sloan
        My family loved this dish. Easy and very flavorful.
        • John Spottiswood
          John Spottiswood
          Thanks for trying it and posting the review Michelle. Glad you liked it!
        • Andrea Desbien
          Andrea Desbien
          I I made this this week. Very tender and delicious. So worth the time and effort.


          • ShaleeDP
            Sounds delicious! I would like to try it too.
            • Elaine Chaves
              Elaine Chaves
              Looks yummy. will certainly try this.
              • Denise Sherin
                Denise Sherin
                I had something like this while in New Mexico and loved it can't wait to try this, it looks great!
                • HealthyGlutenFree
                  Will this recipe work with beef, and if so, which cut would you recommend? Would flat iron or brisket work with beef for this recipe?
                  • John Spottiswood
                    John Spottiswood
                    I think brisket of any beef stew meat would be great. Any tough cut will soften up in the crock pot. Sorry for the late reply!
                  • kwray
                    This looks amazing, John. I'm going to make this for the block party this year!
                    • John Spottiswood
                      John Spottiswood
                      Now I have another excuse to crash your block party! :-)

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