Carne Adovada

Use this for a burrito filling. Stuffing sopaipillas, or a enchilada. Stuff a Pita, Or you can even spread it on Indian breads. Note: Over night marinade is Preparation Time

• Ready In: 14 hrs
• Serves: 8-10

Ingredients

• 2  lbs  boneless pork butt, sliced thin (or cubed)
• 7  dried chilies, pods seeded and de-veined
• 2  garlic cloves, peeled
• 1  teaspoon dried Mexican oregano
• 1  teaspoon salt

Directions

1. Place the chile skins in a bowl and add enough hot tap water to cover. Allow them to sit for 1 hour, then drain, reserving the liquid.
2. Place the pepper skins in a blender and add enough of the water to bring the total amount in your machine to 1 pint.
3. Add the garlic, oregano and salt. Blend until thick and smooth.
4. Place the sliced pork in a glass bowl and pour in the chile sauce.
5. Mix the meat, cover and marinade.
6. Refrigerate overnight.
7. When ready to bake, heat oven to 350*F.
8. Place meat and marinade in a covered casserole and bake for a couple hours or until the pork is very tender and starts to fall apart.
9. flake with fork, and serve.