Carne Adovada (Marinated Pork)

If you’ve ever driven through New Mexico and caught that earthy, smoky scent of dried red chiles drifting out of a kitchen window, you already know what carne adovada is all about.

This is soul food, Southwest style. Thick-cut pork chops get buried in a quart of rich, blended red chile sauce spiked with crushed garlic and oregano, then sit in the fridge overnight while all that flavor soaks deep into the meat.

The next day, just slide it into the oven or let it bubble on the stovetop. An hour later you’ve got pork so tender it practically falls apart, swimming in a thick, brick-red sauce that’s earthy, warm, and just a little bit fiery.

Toss some thick potato slices into the marinade alongside the pork and they’ll cook up creamy and infused with all that chile goodness.

Chef Tips

• Use real New Mexican red chile sauce. The bottled stuff from the grocery store won’t come close. Look for dried New Mexican chiles and blend your own for the best results.
• Overnight is better than 6 hours. The longer the pork sits in that chile bath, the deeper the flavor penetrates.
• Serve it burrito-style. Shred the pork, stuff it in a warm flour tortilla with beans and rice, and top with a drizzle of the cooking sauce.