A New Mexico dish offering perfectly tender pieces of pork shoulder braised in a base made of an assortment of chiles.
Searing meat on only one side prior to simmering creates flavor, but allows the pork to retain its moisture.
I've never understood why it doesn't get as much recognition as chili con carne. Perhaps its because beef is so in-your-face brash and bold, while pork requires a little more subtlety, a little more patience to get it right, to understand it. When you finally crack it; when you finally have a taste that makes you goA Brief Word on Nomenclature: Adovada vs. Adobada
Now, traditional wisdom will tell you that you ought to brown your meat as deeply as possible. Browning, also known as the Maillard reaction, is a complex series of chemical reactions that occur when meat is subjected to high heat. As meat browns, molecules rapidly break down and recombine in a cascade of reactions that produce hundreds of end products, adding complexity and depth of flavor.
Once one side is well-browned, that's all it takes—those water-soluble products of the Maillard reaction will dissolve in the cooking liquid, spreading flavor throughout the stew. Meanwhile, the pork will stay nice and moist as it cooks. Win-win-win.You'd think using smaller cuts of meat would help stew cook faster, just like a thinner steak will cook faster than a thicker one.
To get the best texture and flavor, I found pieces in the middle range—cut to about 2-inches per side—had the best contrast between juicy tender center and sauce-coated exterior.