Carne Adovada

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Appears in Cook's Country February/March 2009

Though Texas is famous for chili, this little-known chili-based dish deserves a Texas-sized reputation. Our recipe reproduces the rich and complex, smoky yet bright, spicy yet sweet flavors using ingredients available in the supermarket.

SERVES 6 to 8

TIME 3¼ hours

Carne Adovada

WHY THIS RECIPE WORKS

We tested several promising recipes for Carne Adovada that called for toasting, seeding, and grinding nearly two dozen dried New Mexico chiles. Tasters loved the toasty, fruity notes from all those chiles, but we wanted to reproduce those f...

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