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
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
- 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, preheat 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
From the kitchen of Linda Ann Jolly.
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