Carne Adovada

We found that 3 ounces of New Mexico chilies—the widely available medium-hot chilies grown in the state—and 3 ounces of fruity, mildly smoky Mexican guajillos gave us just the right flavor. If guajillos are hard to find, another 3 ounces of New Mexico chilies can be substituted. Pork butt, which is cut from the shoulder, is a fatty cut. Trimming as much fat as possible from the meat—not just from the surface but also from between the muscles—helps prevent a greasy stew. After trimming, you should have 4 to 4½ pounds of pork. If the stew nonetheless ends up with fat on the surface, simply use a wide, shallow spoon to skim it off. This adovado is rich and robust; it pairs perfectly with Mexican rice, stewed pinto beans and/or warmed flour tortillas.