New Mexico Carne Adovada



Taco Toppings:

  • Corn or Flour tortillas
  • Queso Fresco
  • Cilantro, chopped
  • Red Onion, sliced thinly
  • Limes, sliced



  1. Heat deep skillet (or pot) to medium-high heat and add oil
  2. Season pork with Posole Seasoning and Adobo seasoning, add to skillet and cook until browned on all sides.
  3. Wisk together Abuela’s Traditional Red Chile Sauce, Honey, Orange Juice, Apple Cider Vinegar, and ½ cup water, and add to the skillet/pot and bring to a boil.
  4. Reduce heat to medium-low and cook, stirring occasionally, until liquid is thickened and pork is tender, about 1 1/2 hours.

Serve with warm tortillas, crumbled queso fresco, red onions, and cilantro.

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