North of the Border Carne Adovada |
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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 4 |
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Ingredients:
1 package dry carne adovada marinade |
3 1/2 cups water |
1 1/2 pounds boneless country style pork ribs (or pork trimmed of bone and excess fat) cut into 1-inch pieces |
beans, totillas and longhorn cheese, for serving |
Directions:
1. Preheat over to 275 degrees F.
2. Mix contents of carne adovada marinade with water into an 8 by 10-inch baking dish. Mix in the pork and cover with foil and bake for 3 hours. If the sauce is too thin remove the foil and leave the carne adovada in the oven for another 1/2 hour. If it is too thick, add a little water. Suggest cooking dish 1 or 2 days before serving. The sauce and meat seem to marry more.
3. Serve with beans and tortillas. Sprinkle with longhorn cheese.
4. *Carne Adovada is basically a marinated meat. Traditionally in Santa Fe this dish was made by marinating pork overnight in a red chile sauce made from dry chile pods then baked for a few hours. You can substitute boneless/skinless chicken breast or beef for the pork.
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