ɪn ɪts sˈɪmpəlɪst fˈɔːɹm, ɹˈɔː pˈoːɹk ɪz kˈʌt ˌɪntʊ stɹˈɪps ɔːɹ kjˈuːbz ænd plˈeɪst ɪn ɐ lˈɑːɹdʒ plˈæstɪk bˈæɡ wɪð nˈuː mˈɛksɪkˌoʊ ɹˈɛd tʃˈɪli pˈaʊdɚ ɔːɹ mˈɪnst ɹˈɛd tʃˈɪli pˈɛpɚz hˈætʃ, tʃˈɪmeɪˌoʊ, ɔːɹ ɡwɑːdʒˈɪloʊ tʃˈɪli pˈɛpɚz, ɡˈɑːɹlɪk, ˌɔːɹɪɡˈɑːnoʊ, kjˈuːmɪn, lˈaɪm slˈæʃ lˈɛmən dʒˈuːs ænd slˈæʃ ɔːɹ vˈɪnᵻɡɚ, ænd sˈɔlt, ðˈɛn mˈɪkst ænd ɹᵻfɹˈɪdʒɚɹˌeɪɾᵻd ˌoʊvɚnˈaɪt.
In its simplest form, raw pork is cut into strips or cubes and placed in a large plastic bag with New Mexico red chili powder or minced red chili peppers (Hatch, Chimayo, or guajillo chili peppers), garlic, oregano, cumin, lime/lemon juice and/or vinegar, and salt, then mixed and refrigerated overnight.