Adobada

New Mexican carne adovada Pork marinated in red chile with garlic and oregano, then baked slowly until it falls apart in a sauce the color of brick. This is red chile at full strength: deep, earthy and only as hot as the pods that made it. Before refrigeration, cooks preserved the pork by fermenting it in red chile in a crock. Restaurants serve it as a plate with a tortilla and beans or home fries. Cooks need dried New Mexico red chile pods or pure ground New Mexico red chile, not a blended chili powder with cumin and salt already in it.