Carne Adovada - pork stewed with red chile - is very popular in New Mexico.
Originally Posted by SpikeC
One of the glories of New Mexican cuisine is carne adovada, that is, ‘adoboed meat’. The dish is really a variant of carne en chile colorado discussed hereabove. The sauce is just a simple version of the one described above,* in which one uses only dried red New Mexican chiles, some water, a healthy dose of garlic and perhaps some oregano. The meat used is pork (shoulder is a good cut), preferably not too fatty, cut into pieces, the size and form of which can vary according to personal taste, though in the versions I’ve had in (or from -- see below) New Mexico the pieces have been fairly small chunks. Crucial to this dish is the fact that the meat is marinated for a long time (at least overnight) in the red chile sauce; some extra garlic cloves can be added to the marinade. Actual cooking is done slowly in a not-too-hot oven (300-325º for several hours) and some people finish the dish briefly in a hot pan or under the broiler (e.g., Regina Romero). The finished product should be fairly ‘tight’, sufficiently so that it can serve as a not at all sloppy filling for a tortilla or burrito.
* If one surveys a lot of recipes for this dish, one comes across versions in which the red chile sauce includes some flavourings beyond the chiles and garlic mentioned above; oregano is quite common and cumin is also a fairly common addition and there are yet others I’ve seen. But the best examples of this dish that I’ve had were, I firmly believe, maximally simple (and when we've made the dish, that's how we've done it). One such version, made on one of the Native American pueblos in New Mexico and brought to us (frozen) by a friend a couple of weeks ago was to my mind pretty much perfect. Red chiles of medium heat, garlic and pork. In a word: wow.