New Mexican red pork chili, or carne adovada, is slow food. It’s good food. Do it right and it’s great food.
Tons of chile and roasted onion flavour. Big, big tastes. And the best part? Use cheaper cuts of pork. Shoulder or country style ribs work well.
Expensive parts dry out. This is a braise. You wouldn’t make stew with beef tenderloin. Pork is no different.
I’m cheating a bit though. Adovada means marinated and that’s a step I skip. I do not believe in marinades.
I’ve read quite a bit on it and the consensus among the food scientists seems to that marination is a surface phenomenon.
Salt penetrates. Everything else just sits there doing not a lot of anything. Except making a mess maybe. Taking up room in the fridge. Stinking it up.