Pork Adobada
Soak half a bag, or 5oz of NM red chile pods in hot water. When they have softened, pop the stems off them and put them in a blender or food processor and add enough water to cover the pods. Chop/puree until it is a thick paste. Add 2 garlic cloves and 1/4 cup apple cider vinegar. Puree again, adding a little water (or chicken stock) if needed. You want a paste but not super thick.
Cut a pork roast into .5-1 inch cubes. Try to remove most of the fat. Put into a casserole dish and combine with chile. DO NOT ADD WATER. Only use chile paste. Cook in oven at 250f for 3 hours or until it falls apart.
I chose to put ours into a crockpot since turning on the oven in 104 degree weather tends to heat up the whole house.
If you decide to go that route, you can eat as is when it comes out of the crockpot or treat it like carnitas by melting a little lard in a frying pan and "frying" your carne portion until the bits are somewhat crispy on the edges, then add to your taco, tortilla, etc.
For the red cabbage slaw, I really don't follow a recipe.
I cut the cabbage in half, then remove the hard white center.
Then I cut it diagonally so that I end up with very long, thin pieces of cabbage. Add a 1/2 of red onion, cut into thin stripes as well.
Add a pepper, minced small. Hot if you like it that way, but also good with a sweet pepper.
Add salt, paprika, and small amounts of chile powder and cumin.
Some also add a generous amount of cilantro, but since I can't stand the taste, I omit it.
Then add apple cider vinegar (about a 1/4 cup) or lime juice. Or do like me and add both.
Then add about the same amount or a little less of olive oil. Mix well. Taste, adjust if needed.
Put into a large ziplock bag and leave in fridge for at least 30 minutes.
Serve on tacos, burritos, hamburgers, whatever.
Or you can treat it like coleslaw and just eat it as a side.
Some people add a teaspoon of sugar to the mix as well, but I skip that.
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