Annie - It sounds really good and I'm sure it looks good too but we may never know due to the photo issue going on.

What kind of chilis did you use for the Adobo sauce?

We are waiting for some hogs to size up to slaughtering weight and then 3 of us are going to split one. Should be in another month or so. More breakfast sausage and Italian sausage and no ground pork this time. I still have 8 lbs. of ground pork from the last one and we don't use it much (meat balls and meat loaf is about it).

Congrats on finding a ”make it again soon” in your new trove!

I had to look it up because the intermedial ’b’ and ’v’ sound the same where I come from. From Google:

What's the difference between adovada and adobada?

Adobada means “marinated” in Spanish and is a dish that originated in Mexico. It is based on pork, dried red chiles and spices and can be braised or grilled. Adovada refers to a dish from New Mexico that also contains pork but features local New Mexico dried red chiles and is always braised.

America'sTestKitchen has a y-tube video for Adobada that explains the chilis used. I don't know the chef's name but she is a great teacher.

New Mexico residents are the most verbal 'food police' about authenticity. In this case i think it is worth seeking out their dried chilis. Very mild but full of flavor. Spice with heat how you like it at the table.

I make many Mexican style braises but doubt i've had that specific chili. I'm close to out of dried chilis in my pantry so i'll look for that one for sure.

I've been 'piggy-backing' braises for a few years using multiple proteins. This comes from feeding family for days on end. I gave my mother the same braising pot i have so i have something to use when visiting. Wide and low and i stuff it. A dozen boneless skinless chicken thighs, a pork loin, sliced or whole, and maybe stew beef, or a small roast. 3-4 meal and lunches. Chicken comes out first after about 45 min. First night meal with extra for chicken salad lunch or under the broiler with a BBQ rub. The rest in the pot braises for the appropriate time---3-4 hours, for beef stew, or slices of pork loin for sandwiches, or thick sliced and seared cast iron for supper---already braised tender. Tri-tip med-rare sliced thin for a soup vegetable hot pot. I then switch to seafood for a few days, then a couple whole roasted chickens, for a couple meals, then stock, then another big braise before i leave to fill their freezer with meals. Like clockwork but works for the crowd. Lots of salads and mini muffins, and egg bites for their freezer....

Point is, if family prefers a different protein, it will braise fine without cross-flavors at all.

(i have pics but that is not happening at this time)

Hey, look at that, Jack, the pictures are there!

I use the ground pork to make my own sausage. Most of the sausage I get is too spicy, or has too much sage, or is heavy with black pepper. I use Alton Brown's recipe for seasoning and just make my own sausage mix, I like it so much better. We also make Italian sausage and Elery likes the pork to mix with venison for sausage too.

Plllog, I only know what the cookbook told me, and I'm sure I'll never call it anything except "that pork chili stuff" anyway. It's in the 2009 Cook's Country, titled "New Mexico Pork Chili" with a subtitle of "Carne Adovada", and goes on to explain in the forward that carne adovada means marinated meat. It's doesn't matter, I guess, I'm sure I won't call it "adovada" or adobada" because I won't remember which one is which. I keep trying to type "avodaba" and think of avocados, which has nothing to do with anything in this dish. Whatever it is, it was good, although a little spicy for me, and I had heartburn for two days!

sleevendog, since it said "New Mexico Pork Chili", I thought I'd use some dehydrated Hatch Chili I'd purchased at Trader Joe's on a recent trip. I think I got a little heavy handed, because the recipe called for chipotle but no other chilies. Nothing really recreates that smoky flavor of chipotle, so I used some of both, plus the 1/2 cup of chili powder the recipe asked for. It was a little....um.....much. Elery loved it, but I'd have liked it better with just the chipotle that the recipe asked for, I think. I'm such a wuss....

I could definitely see this with beef and probably even chicken. Just gotta get a little lighter on the chilies!

Annie

Annie, I'm sorry. Apologies! I don't care, and I think ”that pork chili stuff” is very descriptive. I just wondered if it was a spelling variation, or something specific. It’s obviously the same word, more or less, with that New Mexico pride thing Sleevendog was talking about. Then I thought I should share what I found, tor curiousity's sake.

It's not a problem for me, plllog, I just go my merry way, LOL. Remember, I'm the one who spent a couple of months learning some very rudimentary Spanish for a trip to Mexico and all I remember is how to say "bathroom"!

The pork chili has some real potential, though, if I can hit a happy medium between my wussiness and Elery's penchant for eating things like ghost peppers...

Annie

I cook a Boston Butt (bone in) two ways. One is the spice rubbed smoke butt for pulled pork. The other is just salt and pepper cooked in the Crock Pot. Both are fall off the bone tender.

Do you think I could make the sauce and simmer the leftover pork in it? We eat the first as barbeque and the second as a meal like beef roast with vegetables and make sandwiches later.

Sherry, I think that would work fine, although you might want to simmer the sauce first to thicken it a little. I think smoked pork would be awesome.

Annie