The World in Chili
| October 24, 2018
Carne Adovada
Although some people may argue that carne adovada shouldn’t qualify as a chili because the final product looks different, others point to the fact that the cooking process is almost the exact same as regular chili. Carne adovada features more meat and sauce than a typical chili — it starts with small chunks of stewing pork, which is marinated in red chile sauce before being browned and added back into the pot of sauce to cook until fork-tender and falling apart. The meat is often eaten on its own, but it’s typically used as a delicious filling for burritos or sopaipillas. It’s extremely popular throughout New Mexico.
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