Barry Mantelli
I've found it! It was stuffed in a folder called "recipes" of all things:

*Carne Adovada Recipe*
4 pounds Pork Roast, cut up
3 garlic cloves, crushed
2 tsp salt
1 tsp oregano
4 bay leaves
2 14 oz containers of Red Chile Puree
4 – 6 potatoes sliced (optional)

Sprinkle meat with salt. Add garlic and oregano to blended chile and pour over meat, place bay leaves on top. Marinade in the refrigerator for 6 – 8 hours or overnight. Preheat oven to 350 and cook meat for about an hour or until meat is done. Potatoes may be added to meat and marinade.

Serve with warmed flour tortillas or wrapped as a burrito.

Also, this recipe rather creates a perfect condiment scenario for left overs. I firmly believe that red chile can be applied to virtually any dish - I dare you to try this same recipe and a day after you've cooked it, shred the pork and top on a grilled hot dog...
about 9 months ago · Report

Michael Jones
Thanks! Pasted to MY "Recipes" folder!
about 9 months ago · Report

Lesley Harelson
For the left overs, how about pressed into a paninni with cheddar? mmmmm.....
about 9 months ago · Report

Michael Jones
There aren't usually any leftovers! Ha!
about 9 months ago · Report

Lisa Denney
My high school job was at a place in Albuquerque & we served this! It was actually this with some crispy fried papa's & stuffed into a sopapilla! Now this is going to get tried! When I had moved away & got the pregnant cravings, I craved this! LOL. In Arizona we have a slightly different style of Mexican cooking & Ive never been able to find this anywhere! Yep, Im making this! LOL
about 9 months ago · Report

Michael Jones
Maybe I'm pregnant. Ya think?

And NO PLACE else in the southwest do they have or understand that peculiar, sublime central NM blend of Mexican high desert cuisine, heavily influenced by the Pueblo and Navajo traditions. Just accept that, and don't expect to get anything like it anywhere else.
about 9 months ago · Report

Lisa Denney
Very true MJJ! I am in Phoenix & several years ago a couple opened a NM style cafe.. I was so excited! We went a few times & soon it was gone without a trace. Not for the food, I'm sure, just so hard to start an establishment in a funky economy.
It's so nice to find this page! We eat & I cook what you would call Sonoran style, I guess. NM style pays homage to the chile! Both are good, but I guess I just crave those old recipe's at Stuffys! I was always eating it back then & it was sooo good! Anyone remember eating there in the mid to late 70's? LOL
about 9 months ago · Report

Michael Jones
Next time you're in Albuquerque, try the green stuffed sopaipillas at a little place called Taco Shel --cousin to Taco Sal's. It's in a strip center on San Antonio at San Pedro. You will DIE. OF. ECSTASY.
about 9 months ago · Report

Lisa Denney
Thanks! I will! Ive been in contact with a few old friends & want to visit! Was trying to visit for the balloon fiesta, but that didn't happen
Thanks for all of the recipes! What a cool page!
about 9 months ago · Report

Chile Monster
Sooooo happy you like our Facebook page Lisa.....and everyone! It is a pleasure for us to read these comments! It validates all we are doing in so many ways. We love our Chile Monsters!