This is a wonderful filling for burritos or simply great served over rice with the resulting gravy. For better flavor, prepare a day ahead.
- 1 tablespoon shortening
- 4 garlic cloves, minced
- 8 ounces (about 25) whole dried New Mexican red chile pods
- 4 cups warm water
- 2 tablespoons diced yellow onion
- 1 tablespoon crushed chile pequin
- 1 teaspoon granulated garlic powder
- 1 teaspoon kosher or sea salt
- 1/2 teaspoon crumbled dried Mexican oregano
- 3 pounds thick boneless shoulder pork chops
- Heat shortening in a Dutch oven, and sauté garlic until browned.
- Remove the seeds and stems from the chile pods. Rinse chiles in large mixing bowl and drain.
- Place moistened chiles on baking sheet and toast carefully in the oven for 5 minutes. They do not need to be completely dried out. Remove from oven then let cool.
- Add half of the chiles into a blender, and puree with 2 cups warm water. Pour into Dutch oven with previously browned garlic and repeat with the other half of the chiles.
- Add the remaining ingredients to the chile (garlic salt, oregano, onion, chile pequin)and let boil on a medium-high heat for about 30 minutes, stirring occasionally. The sauce will thicken but should remain a little soupy.
- Remove from heat and cool to room temperature.
- Remove the fat from the pork and cut the meat into 3/4 inch cubes. Stir pork into the chile sauce and let marinate overnight in the refrigerator.
- The following day, heat oven to 300 degrees F. Use butter to coat large baking dish, so it doesn’t stick.
- Add the marinated carne adovada with sauce into baking dish. Cover with aluminum foil and bake for 3 hours, stirring once at an hour and a half into baking. At 2 and a half hours, remove foil (to thicken sauce).
- Serve hot with homemade Flour Tortillas or on Navajo Tacos.
From the kitchen of Linda Jolly.