Take the pot out of the oven and stir the stew after the first hour. Add an additional 1 cup of water to the pot if the stew seems dry. Recover the pot and return it to the oven to bake until the pork falls apart when you try to cut it with a fork and the sauce is thick, about 1 more hour. Serve the carne adovada hot.
The type of chile used in carne adovada is dried New Mexican chiles. Dried New Mexican chiles are fruity, slightly sweet and a bit acidic in flavor, they’re more mild that hot, are medium in size and have a deep, shiny red appearance. Can’t find new dried Mexican chiles?
Mexican carne adobada can come in all shapes in sizes from simmered chunks to shreds. New Mexican-style carne adovada, on the other hand, is a defined dish consisting of chunks of pork simmered in a chile-based stew. Got it? Good. Let's get into the kitchen. The first step on our path to flavor country is the meat.
Toss pork and 1 tablespoon salt together in bowl; refrigerate for 1 hour. Place chiles in medium bowl. Pour boiling water over chiles, making sure they are completely submerged, and let stand until softened, 30 minutes.