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This is one of my all time favorite dishes - New Mexico Red Chili Pork (aka Carne Adovada). It is a very time consuming and labor intensive dish, but it is all worth it. It starts by cleaning and soaking the dried New Mexican chilis, then blending them with garlic, lime juice, chicken stock, and seasonings. Next, you brown the pork shoulder in a Dutch oven, pour in your chili mixture, and braise for a few hours. The result is incredibly succulent meat bursting with flavor. I served ours over rice, with homemade flour tortillas, avocado, onions, cilantro, cotija, and of course a Corona Familiar.