There aren’t many opportunities to eat in a building that dates to 1692, but that’s just what the Carswell family offers to tourists and locals in central Santa Fe. The Shed originally occupied an old wood shed on Burro Alley in 1953, then moved to more historic (and comfortable) setting at Prince Plaza in 1960. Over the years the Carswells developed a deeper commitment to New Mexican cuisine, including this week’s Dose of Vitamin P: Carne Adovada.

The Carne Adovada Plate ($10.50) consisted of fork tender chunks of pork slow-roasted in a rich red chile, garlic and oregano sauce. Courtney Carswell said he prefers the sandia chile, a long Anaheim hybrid from Hatch, the chile capital of New Mexico. Green chilies are harvested earlier in the season, before they develop red color. Red are sweeter, smokier. The plate came with a side salad, pinto beans, a chile-slathered cheddar enchilada and a clever “dry” posole with hominy kernels stewed with pulled pork, garlic, oregano and MORE red red chile.

Dose of Vitamin P spotlights my favorite pork dish from the previous week.