Pork and New Mexican Chile Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Carne Adovada At Maria's New Mexican Kitchen, in Santa Fe, New Mexico, this stew is used to fill enchiladas and burritos, but it also makes a very satisfying meal served alone or over rice. Ingredients:
2 pounds boneless pork shoulder, cut into 1-inch cubes |
3 ounces dried mild red new mexican chile pods (10 to 12) |
4 garlic cloves |
1 tablespoon garlic powder |
3 cups water |
1 1/2 teaspoons salt |
accompaniments: refried beans and cooked white rice |
Directions:
1. Preheat oven to 375°F.
2. Roast pork in a 2 1/2- to 3-quart shallow baking dish, uncovered, in middle of oven, stirring occasionally, 30 minutes.
3. While pork is roasting, soak chiles in a bowl in just enough boiling-hot water to cover until softened, about 20 minutes. Drain chiles, discarding soaking water and stems.
4. Purée chiles, garlic cloves, garlic powder, 3 cups water, and salt in a blender until smooth. Stir sauce into pork and bake, uncovered, stirring occasionally, until pork is tender, about 45 minutes.
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