For three of us gathered for the Saturday night supper, I was ready to try a New Mexico pork braise called Carne Adovada. It's not Mexican nor is it Tex-Mex but uniquely a cuisine of New Mexico, said to be based in Native American cooking mixed with the influences of Spanish, Anglo American, and French settlers...plus perhaps some cowboy added in as the 1800s played out with the advance of cattle ranching. When it came time to spoon it out, though, we were not concerned with history but with the present: a hearty, delicious, tender, and oh-so-slightly spicy pork dish bathed in red chile sauce. It was a bonus that the Mexican coleslaw (also new to the table here) was full-flavored and creamy, so more pleasant than picante and more tasty than testy.
I had flour tortillas, a bit of shredded cheddar cheese, freshly diced homegrown tomato and store-bought onion, sour cream, homemade salsa, and some more of the homemade Southwestern Caesar dressing to, well, dress it up.
And let me be perfectly clear: this was one freakin' fantastic dinner. That pork braise and especially the sauce are incredible, and that coleslaw turned out mighty fine as well. This here meal definitely earns repeat performances. Oh——and I also had my first Best Brown Ale (or, for that matter, any beer!) since May 28th, a bonus granted to myself because that morning I was under my target weight...and that cold beer was also absolutely delicious.
"Braised New Mexico-Style Pork in Red Chile Sauce (Carne Adovada)," by Annie Petito. In Cook's Illustrated, Number 154 (September/October 2018), p. 6-7.
"Mexican Coleslaw," from Christin Mahrlig of SpicySouthernKitchen.com. [Published 08 August 2017]
"Taco Seasoning I," from Bill Echols on AllRecipes.com.
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