Prep 20 mins
Cook 3 hrs
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.
- 354.88 ml crushed dried anaheim chiles, stems removed
- 29.58 ml shortening
- 29.58 ml flour
- 4 clove minced garlic
- 4.92 ml american dried oregano or 4.92 ml mexican dried oregano
- 709.77 ml water
- 907.18 g pork, cut in strips or small cubes
- Most recipes tell you to remove the seeds.
- Melt the shortening and stir in the flour.
- Heat until browned; don't let it burn.
- Crumble the chiles finely; toss them in the pot.
- Add the garlic and oregano; stir.
- Slowly stir in the water, and heat.
- Simmer for 45 minutes, stirring occasionally.
- Line an oven proof glass pan with foil.
- Place the pork in the pan; cover with the chile.
- Cover the pan.
- Let the pork sit in the chile in the refrigerator 24 hours.
- Bake the carned adovada in a 300 degree oven for 3 hours, with foil on.
- Stir occasionally.
- Add water if necessary to keep pork from burning or sticking; it should be moist but not runny when done.
- Pork should be very, very tender and falling apart when finished.
- If necessary, cook a little longer.
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.