1 package dry carne adovada marinade
3 1/2 cups water
1 1/2 pounds boneless country style pork ribs (or pork trimmed of bone and excess fat) cut into 1-inch pieces
Beans, totillas and longhorn cheese, for serving
Carne Adovada is basically a marinated meat. Traditionally in Santa Fe this dish was made by marinating pork overnight in a red chile sauce made from dry chile pods then baked for a few hours. You can substitute boneless/skinless chicken breast or beef for the pork.