Bake the carne
adovada in a 300 degree F. oven for a couple of hours or until the pork is very tender and starts to fall apart.
It was nothing for Mom and Pop to polish off three bottles of Texas Champagne hot sauce a day, not to mention the huevos rancheros for breakfast, carne
adovada for lunch, and chile colorado for supper.
Mexican adobada (confusingly enough also sometimes
spelled adovada) is pretty much anything cooked in adobo sauce.
Adobada and its New Mexican
cousin adovada are kinda - sorta the same thing.
Take a look at my carne
adovada recipe and see if this is what you had.
Tasso is a highly seasoned pork from Louisiana that is very similar to New Mexico's carne
adovada.
Bowls of chiltepíns were on the table, and the extremely hot salsa casera was served with carne
adovada, carne machaca, beans, and the superb, extremely thin Sonoran flour tortillas.
All of the primary dishes in New Mexico cuisine contain chile peppers: sauces, stews, carne
adovada, enchiladas, posole, tamales, huevos rancheros, and many combination vegetable dishes.
All the basic dishes in traditional New Mexican cuisine contain chile: sauces, salsas, stews, enchiladas, tamales, carne
adovada, and many combination vegetable dishes.
At their gift shop, I purchased a bag of New Mexico Red Chile Powder, a jar of
their adovada sauce and their cookbook.
Remove the pork pieces and save for another meal such as carne
adovada.
The dish that you are describing sounds like carne
adovada, chucks of beef marinaded in red chile then braise for several hours.