* We linked this post at Fight Back Friday at Food Renegade *
Cape Girardeau, Missouri. Probably among the very last places you'd expect to have genuine carne adovada, made with real hatch red chiles (I brought them back with me on my last trip to NM -- that's the kind of chile addict I am). I was following a recipe I found here, at least approximately. I had never made carne adovada with smoked pork before, but I will never make it without smoked pork now that I have. This stuff is GOOD. Be warned though, it is pretty spicy for those who aren't accustomed to chiles.
Carne adovada is a New Mexican dish consisting of cubes of pork marinated in red chile puree, then smoked and finally slow simmered in red chile sauce until they are fall-apart tender and bursting with chile flavor. The ingredients are simple, the method is simple, but it does take a few days to do this properly.
