New Mexico Pork Chili Carne Adovada

Like many New Mexican dishes, carne adovada is headlined by local chiles. Meltingly tender chunks of pork butt are braised in an intense, soulful red chile sauce with hints of cumin, oregano, onion, and garlic. It’s at once smoky yet bright, spicy yet sweet.

To replicate the subtle fruity quality of the dried New Mexican chiles traditionally used in this dish, we turned to raisins, which we soaked in hot coffee to soften before making a puree.