Barely known even in nearby states Carne Adovada is served for every meal -- topped with a lightly fried egg, wrapped in lettuce leaves or as a chili soup in a bowl with tortillas or fry bread on the side. For this simple make ahead dinner I made a chili sauce in the blender. I whirred together 2 cups of water, 6 cloves garlic, 1 onion, 1 TB salt, 1 tsp oregano, 3 1/2 TBs New Mexico chili powder and 1/3 tsp cumin until smooth and let the cubed pork (about 2 1/4 lbs of pork shoulder cut into 1 1/2 inch cubes) marinate in the sauce overnight. In the morning I put everything in the trust crock pot and let the stew simmer on low for 10 hours.
For our less than fiery hot palettes I broke with tradition a bit and served the spicy stew over white rice with creamy avocado and a sprinkle of salty, dry cotija cheese.