Carne Adovada

Carne adovada is pork or beef cooked in broth until it is falling apart, then shredded, and simmered in a spicy red chili sauce. It's a New Mexican favorite, and usually very hot! Even if you buy "Mild" red chili, it is not Mild by most people's standards. We love it wrapped in a flour tortilla, or on a breakfast burrito with eggs and potatoes. It's also good as a potato topping, in enchiladas, in tamales, on tacos, in posole, etc.

You know you live in New Mexico when you take carne adovada breakfast burritos to your kid’s soccer party and they are devoured by kids and parents alike.  Carne adovada is pulled pork cooked in a spicy red chili sauce.  Roll it up in a tortilla with hashbrowns and eggs and you have a New Mexican favorite!

Boil pork ribs (or a cut of pork, beef, you like) in broth with onion and garlic until tender and easily shredded with a fork.  Shred and clean off fat or any other yucky parts.  Return to liquid, but then pour most of it off.  

Then add 1 pint of red chili (from frozen section, I usually get mild), and seasonings:
cumin (maybe 1 tsp per pound of meat?)
oregano (maybe 1 tsp per pound?)
chili flakes and cayenne pepper (maybe leave out until you taste how hot it is)
smoked paprika (maybe 1/2 tsp per pound)
1 Tbsp honey per pound?
1 Tbsp red wine vinegar per pound?
salt to taste
pinch cinnamon
pinch nutmeg

There are no measurements because I just do what looks right for the amount of meat I have. Let these all simmer together for an hour.  This is a New Mexico favorite in a burrito with some fried potatoes or hashbrowns, cheese, and scrambled egg for a breakfast burrito.  I have made these for our end of year soccer parties, kept hot in a cooler, and everyone devours them.