Chile Pepper Magazine, once published and edited by Dave DeWitt, changed hands a couple of years ago. The web page is no longer being managed. Nevertheless, here is a carne adovada recipe from Real New Mexico Chile: An Insider's Guide To Cooking With Chile by Sandy

Carne adovada is served much like plain red chile sauce over egg, potato, bean and tortilla dishes. It is also the traditional filling for tamales.

Place the chile sauce and meat in a crock ot or heavy pot. Add about 1 1/2 cups water or beef stock, as needed. Cover and simmer gently until the meat is very tender. The completed sauce should be rich and thick, not watery. You can let it simmer all day in your crock pot, or in a covered pot for two to four hours. Yield: about 5 cups

Red Chile Sauce: Place the dried chile pods on a cookie sheet and place in a preheated 375 degree oven for just a few minutes until they become soft and leathery. Working in samll batches at a time as will loosely fit into a blender or food processor, puree smooth the chile pods with the spices, adding small amounts of water as needed to make a sauce the consistency of thick cream. Place each batch of the pureed mixture is a large bowl until all the chiles have been blended. Stir the batches together to evenly disperse the seasinings. Yields about 1 1/2 to 2 quarts.