Carne adovada” is a baked meat dish that is a specialty in New Mexican cuisine. The southern New Mexican version is usually pork cut into strips mexican carne asada marinade chunks.
Historically, before refrigeration, the pork was fermented in red chile in a crock using lactobacillus bacteria cultures. Another version is found in central New Mexico. Chunks of pork are dipped in milk and rolled in a dry rub of red chili con pellejo, garlic powder, salt, and cumin. These are tossed into a large fry pot with chicharrones and deep fried until crisp on the outside and tender and succulent inside.
