Carne adovada: Intense chile puree tenderizes pork chunks even before they are baked.
Carne adovada, which means marinated meat, is hugely popular in New Mexico, where it is pork chunks or chops sopped in a puree of red chile and baked slowly enough to become dramatically tender—and, in serious chile-growing country, even more dramatically hot. Served at all levels of restaurant, it can be a substantial and quite elegant main dish (as at La Posta de Mesilla in Las Cruces) or it can be the companion for truck-stop eggs.