Pig Boy Willy

Pig Boy Willy was born in 1984 and lived in a food booth on the Plaza during Fiestas de Santa Fe for 20 years, rolling up carne adovada burritos as fast as he could.

The lines were long, the accolades great (see sidebar), and the Pig Boy became a Fiesta institution. He was urged to make his carne adovada available the rest of the year. So, the Pig Boy decided to package up the spice mix and let his faithful followers make their own. Every time you make Pig Boy Willy's Famous Carne Adovada, it takes you back to those wonderful September weekends on the Plaza. Even if you weren't there.

Carne adovada is tender, boneless pork, slow-cooked in a spicy mix of Chimayó medium hot red chiles, garlic, and salt, thickened with organic wheat flour. Pig Boy's carne adovada can be as picante as you like by adding as much or as little of the special, separate packet of chile pequín -- hot little chiles packed inside each bag of spice mix. Just combine Pig Boy Willy's Famous Carne Adovada Spice Mix with boneless pork ribs, chicken, or beef and water in your slow cooker for 5 to 6 hours, adding the chile pequín the last half hour or so. Roll up in tortillas and enjoy savory carne adovada burritos for supper.