Carne adovada, one of New Mexico’s most celebrated dishes, features pork marinated and then braised in a thick, fiery sauce made with dried New Mexico red chiles. The restaurant Rancho de Chimayó serves it with rice and posole (recipe follows) or as part of a combination plate with a pork tamale, rolled cheese enchilada, beans, and posole with red or green chile.
Serves 6 to 8
- 1 tablespoon canola or vegetable oil
- 4 cloves garlic, minced
- 8 ounces whole, dried New Mexico red chile pods (about 25)
- 4 cups water, divided
- 2 tablespoons diced yellow onion
- 1 tablespoon crushed chile pequin (dried, hot New Mexican chile flakes)
- 1 teaspoon garlic salt
- 1/2 teaspoon crumbled dried Mexican oregano
- 3 pounds thick, boneless shoulder pork chops, trimmed of fat and cut into 1- to 2-inch cubes
