Carne Adovada

CJAY's Note:

In Chimayo, New Mexico, this speciality is served with rice or pinto beans. It's muy bueno for those who like things hot.

• Total Time: 27 hrs
• Prep Time: 24 hrs
• Cook Time: 3 hrs

Ingredients:

Serves: 4-6

Yield: 1.0 casserole

• 8 -10 dried red chilies (New Mexico or California)
• 2 cups water
• 1/3 cup finely chopped onion
• 1 garlic clove, minced
• 1 teaspoon dried Mexican oregano, crushed
• 1/2 teaspoon salt
• 1/2 teaspoon cumin
• 1 1/2 lbs lean boneless pork butt (or 2 lbs. pork chops, cut 1/8 inch thick)

Directions:

1. Wash chilies; remove stems and seeds. Place in 3-qt. pan with water.Cover and simmer 20 minutes, or until chilies are very soft. Pour chilies and liquid into blender; puree. Push puree through wire strainer; discard pulp. Add onion, garlic, oregano, salt and cumin to chili mixture.
2. If using pork butt, trim excess fat. Cut meat into 1/2 inch slices, then cut into strips about 1 inch wide and 3 inches long. If using pork chops, trim fat.
3. Place meat in heavy self-sealing plastic bag. Pour chili mixture over meat; seal bag. Refrigerate 1 to 2 days.
4. Preheat oven to 325*. Transfer meat and chili mixture to 2 1/2 quart casserole dish; cover. Bake 2 to 2 1/2 hours or until meat is very tender. Skim and discard fat before serving.

Reviews

[Muffin Goddess]

This was good, but I think I would use the pork butt or some country-style boneless ribs in place of pork chops next time. The thick-cut pork chops I used turned out a little drier than I would've liked, but it was easily remedied by serving the meat with some salsa. It shredded well, so I think I'll probably use the leftovers to make a small pan of enchiladas rojos. Thanks for posting! Made for PAC Spring 2013