Carne adovada, one of New Mexico’s most celebrated dishes, features pork marinated and then braised in a thick, fiery sauce made with dried New Mexico red chiles. The restaurant Rancho de Chimayó serves it with rice and posole (recipe follows) or as part of a combination plate with a pork tamale, rolled cheese enchilada, beans, and posole with red or green chile. Serves 6 to 8 1 tablespoon canola or vegetable oil 4 cloves garlic, minced 8 ounces whole, dried New Mexico red chile pods (about 25) 4 cups water, divided 2 tablespoons diced yellow onion 1 tablespoon crushed chile pequin (dried, hot New Mexican chile flakes) 1 teaspoon garlic salt 1/2 teaspoon crumbled dried Mexican oregano 3 pounds thick, boneless shoulder pork chops, trimmed of fat and cut into 1- to 2-inch cubes Warm oil in a large saucepan over medium heat. Add garlic and sauté until just golden. …