How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Rancho De Chimayó Carne Adovada?

You need 8 ingredients. The key ingredients include: 8 ounces (30 to 35) whole dried New Mexico red chiles, mild to medium heat, or 7 oz. ground dried red New Mexico chiles (about 1 1/2 cups)*, 1 tablespoon canola or vegetable oil, 4 garlic cloves, crushed in a garlic press or minced, 2 tablespoons finely chopped yellow onion, and more.

Is Rancho De Chimayó Carne Adovada suitable as general?

Yes, Rancho De Chimayó Carne Adovada falls under the General category and is a great choice for this type of meal.

How do I store leftover Rancho De Chimayó Carne Adovada?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rancho De Chimayó Carne Adovada Recipe

Name: Rancho De Chimayó Carne Adovada
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces (30 to 35) whole dried New Mexico red chiles, mild to medium heat, or 7 oz. ground dried red New Mexico chiles (about 1 1/2 cups)*; 1 tablespoon canola or vegetable oil; 4 garlic cloves, crushed in a garlic press or minced; 2 tablespoons finely chopped yellow onion; 1 tablespoon crushed chile pequin; 1/2 teaspoon crumbled dried oregano; About 1 1/2 tsp. garlic salt; 3 1/2 pounds boneless pork shoulder, as much fat trimmed as possible, meat cut into 2-in. pieces

and drain. Dry pot to use later.""

This Rancho De Chimayó Carne Adovada relies on simple, everyday ingredients such as canola or vegetable oil, finely chopped yellow onion, crushed chile pequin and crumbled dried oregano. It comes together quickly and makes 4 servings, at about 1147 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

8 ounces (30 to 35) whole dried New Mexico red chiles, mild to medium heat, or 7 oz. ground dried red New Mexico chiles (about 1 1/2 cups)*
1 tablespoon canola or vegetable oil
4 garlic cloves, crushed in a garlic press or minced
2 tablespoons finely chopped yellow onion
1 tablespoon crushed chile pequin
1/2 teaspoon crumbled dried oregano
About 1 1/2 tsp. garlic salt
3 1/2 pounds boneless pork shoulder, as much fat trimmed as possible, meat cut into 2-in. pieces

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Quick Info

Servings
4 servings
Calories
1147 kcal
Category
General

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