Carne Adovada is a staple of the New Mexican cuisine. Pork (or chicken if you prefer that) soaked in red chile, what could be better? So here is how to make it (the white girl way!).
1. Make the red chile (please refer to this post for this part)
2. Take any cut of pork (we prefer pork loin since it's a little leaner) and cut it up into large chunks.
3. To get the maximum flavor, soak the pork chunks in the red chile overnight. You can skip this step, and the carne will still taste very yummy!
4. Next, get out the trusty slow cooker, and put the pork and red chile (either the stuff you used to marinade or enough fresh chile to cover the pork chunks) in the slow cooker. Add some water (about a 1/2 cup) and turn it on. I prefer to cook it on low for SEVERAL hours. Check the slow cooker every few hours to make sure there is enough liquid (you can add s little more water or just more red chile), so the carne doesn't dry out.
5. After SEVERAL hours, the carne will may start to look like shredded beef or could still be somewhat chunky, and that is when it's ready! Use it in burritos, over eggs, in enchiladas, the possibilities are endless!
So please enjoy this delicious food! I scored some major "awesome wife" points with my husband after I made this the first time! He LOVES carne adovada, so he loves that I know how to make this!