It has been nearly two-and-a-half years since I last made a warm and comforting batch of carne adovada, a pork braised in New Mexico chiles and other tasty flavors and spices. The braising sauce starts out as a gorgeous and brilliant red, which mutes during the hours of cooking. In the end, there are tender morsels of pork, and when I served it up Tuesday a week ago, I added a fresh batch of spiced and roasted Yukon gold potatoes and roasted Brussels sprouts. It's a lot of work to prep and put it together but the outcome is a great reward.
"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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