Oh my, goodness gracious, and good googily moogily: last Saturday night was the latest round of the fully-flavored, wonderfully seasoned, and remarkably tasty New Mexico-style pork in red chile sauce that has now made several appearances on the Roediger House dinner table over the last year or so. I kept it simple, just serving it over Basmati rice, but it seemed to be more than enough to satisfy our dinner cravings that night.
"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.
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