Braised New Mexico-Style Pork in Red Chile Sauce (Carne Adovada)
Restraint is the key to the purest, most robust chile flavor in this classic New Mexican pork braise. It's also what makes it dead simple to prepare.
WHY THIS RECIPE WORKS
To make carne adovada, a classic, ultrasimple New Mexican pork braise, we started by cutting boneless pork butt into large chunks and salting them (so that they would be well seasoned and retain moisture during cooking) while we prepared th...