Carne Adovada is a traditional New Mexican dish made with pork slowly braised in a bold red chile sauce. The flavors are deep, earthy, and rich — often with hints of garlic, oregano, and vinegar for balance. In the classic method, pork is marinated overnight and baked low and slow until it breaks apart with a fork.
But when you bring sous vide into the equation, everything changes — in the best way.
Sous vide gives you precise control over temperature and texture. Instead of relying on the oven to (hopefully) render the pork tender without drying it out, sous vide guarantees the results. You can keep the pork juicy and perfectly cooked, whether you want it shreddable or sliceable. And because the meat cooks in its own marinade, those bold chile flavors get infused deeply into every bite.
Once the sous vide process is done, a quick sear adds back that traditional roasted edge — a touch of browning that boosts aroma and flavor through the Maillard reaction. Then the pork goes into the simmering stew to soak up even more of that red chile magic.
This method respects the soul of carne adovada but upgrades the process with modern precision. The result: a dish that’s just as comforting and traditional, but more consistent, more flavorful, and totally dialed in.
Season the pork shoulder generously with salt and pepper, then place it into a vacuum-sealable bag in a single layer. Seal the bag tightly using a vacuum sealer, making sure there are no air pockets.
Heat your sous vide water bath to 160°F (71°C). Once it reaches temperature, submerge the bag completely. Cook the pork for 12 hours. This long, slow cook breaks down the tough connective tissue, making the meat tender and flavorful without drying it out.
When it’s done, remove the bag from the water and let the pork rest in the sealed bag for a few minutes before opening.
In a cup or small bowl, use a microwave to heat the coffee until hot but not boiling. Add the raisins and cover with plastic wrap and let stand for at least 10 minutes to allow the raisins to plump.
Combine the chile powder, flour, and oregano and set aside.
Once the sous vide process completes, remove the pork from the bag, reserving the juices.
Pat the pork dry on all sides. This is important for the browning process. If the meat is wet, it will not sear properly.
Add canola or grapeseed oil to the stock pot and heat on high until the oil is shimmering. Add the meat in batches. The meat should sizzle when it hits the pan. Doing this step in batches is important because overcrowding the pan will cool it and a proper sear will be more difficult.
Once the meat is browned on all sides, remove it from the pan.
Add the onions, garlic and black garlic to the pan. Stir in the Chile powder mixture and minced chipotle chile and continue cooking for about 30 seconds. Add broth and raisin-coffee mixture scraping any browned bits from the bottom of the pan. Using a blender or immersion blender, puree the sauce until smooth.
Add the pork back to the sauce and simmer for another 20-30 minutes until the flavors have incorporated. Remove from heat and let stand for about 20-30 minutes. Serve with potatoes or over rice.