Now that there is a nip in the air, we find ourselves craving traditional New Mexican comfort foods and nothing says “comfort” to a New Mexican like Carne Adovada. For most New Mexicans, this is a recipe that can be made without referring to a recipe book because the traditional recipe has been passed down, generation after generation. It was initially a way to preserve and prepare pork in the winter after hog butchering season. Although we no longer have to preserve the meat as was the case a century ago, this hearty stew still seems like the perfect meal when the temperature starts to drop. Carne adovada can be presented on its own, or wrapped in a snowy flour tortilla as a burrito. For those of us who did not get the recipe drilled into us by our “abuelitas,” you can click on the link below for a classic version offered by the Santa Fe School of Cooking.