While Texas-style Chile con carne—that is, real chili with big hunks of tender beef simmered in a tomato-and-bean-free sauce—may be the pope of Chili Town, carne adovada—its New Mexican pork-based cousin—is his right hand man. I've never understood why carne adovada doesn't get as much recognition.
'carne adovada' on Serious Eats
Tender chunks of pork shoulder braised in a chili-based liquid. Perfect for tacos or burrito fillings.