I manage to screw up the name almost routinely - it's adovada or adobada.
I'm presently using a Saveur recipe, except I disobeyed and put my cast iron dutch oven for a slow cook at low heat.
Here's wiki on Adobada - in different areas/diff ingredients
Here's my copy of Saveur's recipe - you would change the cumin, I bet, and I changed the way I cooked it. I routinely use different dried chiles and next time I'm going to play with non-dried chiles medium roasted, plenty of choices in my grocery store.
5 oz. dried New Mexico chiles, stemmed
2 tbsp. New Mexico chile powder
2 tbsp. honey
1 tbsp. white wine vinegar
2 tsp. ground cumin
1 1/2 tsp. ground cloves
1/8 tsp. cayenne pepper
Juice of 1/2 lime
5 tbsp. olive oil
3 lb. boneless pork shoulder, cut into 1 1/2″ chunks
Kosher salt and freshly ground blackpepper, to taste
Warm corn tortillas, for serving
1. Heat chiles in a 6-qt. Dutch oven over medium-high heat, and cook, turning once, until toasted, about 5 minutes; transfer to a large bowl, cover with 8 cups boiling water, and let sit for 20 minutes. Drain chiles, reserving 1 1/2 cups soaking liquid, and transfer chiles to a blender along with reserved soaking liquid, chile powder, honey, vinegar, cumin, cloves, cayenne, and lime juice. Puree until smooth and set sauce aside.
2. Return pot to medium-high heat and add oil; season pork with salt and pepper, and working in batches, add pork to pot and cook until browned on all sides, about 12 minutes. Add sauce and bring to a boil; reduce heat to medium-low and cook, stirring occasionally, until liquid is thickened and pork is tender, about 1 1/2 hours. Serve with warm corn tortillas.