A good friend of mine grew up in Albuquerque, and she has taught me to love New Mexican cuisine that features green chiles. But more than the green chiles, I fell in love with PORK, specifically carne adovada (or adobada) at the Frontier there in Albuquerque. Interestingly, on their menu, carne adovada is considered a "bulk item."
When our dinner group friends said they were making carne adovada, I got pretty excited. It totally lived up to my expectations, but I have to say that I was even more enchanted by the margarita martinis (or margatinis) they served beforehand.