Carne Adovada, Traditional New Mexican

wildheart's Note:

For a variation, you can add diced potatoes and chopped onions to the mix right before baking. Serve this as a burrito, wrapped in a flour tortilla, or as a stuffing for enchiladas. Serve leftovers with tortiallas and eggs for breakfast.

• Total Time: 3 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 3 hrs

Ingredients:

Servings: 6

• 1 ½ cups crushed dried anaheim chiles , stems removed
• 2 tablespoons shortening
• 2 tablespoons flour
• 4 cloves minced garlic
• 1 teaspoon american dried oregano or 1 teaspoon mexican dried oregano
• 3 cups water
• 2 lbs pork , cut in strips or small cubes

Directions:

1. Most recipes tell you to remove the seeds.
2. Don't!
3. Melt the shortening and stir in the flour.
4. Heat until browned; don't let it burn.
5. Crumble the chiles finely; toss them in the pot.
6. Add the garlic and oregano; stir.
7. Slowly stir in the water, and heat.
8. Simmer for 45 minutes, stirring occasionally.
9. Line an oven proof glass pan with foil.
10. Place the pork in the pan; cover with the chile.
11. Cover the pan.
12. Let the pork sit in the chile in the refrigerator 24 hours.
13. Bake the carned adovada in a 300 degree oven for 3 hours, with foil on.
14. Stir occasionally.
15. Add water if necessary to keep pork from burning or sticking; it should be moist but not runny when done.
16. Pork should be very, very tender and falling apart when finished.
17. If necessary, cook a little longer.

Reviews

[bykirk]

Made this last night. Really liked the flavor, the meat did not get as tender as I had hoped. Perhaps I didn't cook long enough? I cooked for 3.5 hours. Very good flavor.