Chile flavor infuses the entire dish by toasting dried chiles, simmering in liquid, then blending into a sauce. While there's no single way to make New Mexican carne adovada, most recipes are a riff on pork simmered in a chile sauce with a few spices and aromatics.
While there's no single way to make New Mexican carne adovada, most recipes are a riff on pork simmered in a chile sauce with a few spices and aromatics. Here, the flavor is amped up with a few untraditional ingredients: raisins, fish sauce, and orange juice concentrate.
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?
No matter when you eat it, serve carne adovada with corn tortillas. Note that you want to use a fatty, "tough" cut like the butt/shoulder for this stew since the meat will become more tender from the long, slow cooking. Dried ground New Mexican red chile powder is available at Chimayo To Go.