Carne Adovada, Traditional New Mexican |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 6 |
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For a variation, you can add diced potatoes and chopped onions to the mix right before baking. Serve this as a burrito, wrapped in a flour tortilla, or as a stuffing for enchiladas. Serve leftovers with tortiallas and eggs for breakfast. Ingredients:
1 1/2 cups crushed dried anaheim chiles, stems removed |
2 tablespoons shortening |
2 tablespoons flour |
4 cloves minced garlic |
1 teaspoon american dried oregano or 1 teaspoon mexican dried oregano |
3 cups water |
2 lbs pork, cut in strips or small cubes |
Directions:
1. Most recipes tell you to remove the seeds.
2. Don't!
3. Melt the shortening and stir in the flour.
4. Heat until browned; don't let it burn.
5. Crumble the chiles finely; toss them in the pot.
6. Add the garlic and oregano; stir.
7. Slowly stir in the water, and heat.
8. Simmer for 45 minutes, stirring occasionally.
9. Line an oven proof glass pan with foil.
10. Place the pork in the pan; cover with the chile.
11. Cover the pan.
12. Let the pork sit in the chile in the refrigerator 24 hours.
13. Bake the carned adovada in a 300 degree oven for 3 hours, with foil on.
14. Stir occasionally.
15. Add water if necessary to keep pork from burning or sticking; it should be moist but not runny when done.
16. Pork should be very, very tender and falling apart when finished.
17. If necessary, cook a little longer.
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