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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.


Mel Field

Do you have the Adobo seasoning ? I don’t see it

Brett Muxen

This recipe looks absolutely amazing! My mom broke my full jar of Abuela’s Traditional Red sauce (Medium) the other day and cut her leg really bad. Talk about a scare (Full jar of bright red, red chili sauce and a bleeding ankle) all over the kitchen. Poor mom, she is better now, but we need some more sauce! Will be ordering some more of Abuelas in all heat (mild, medium AND hot). Thanks guys and gals! Great products.

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