Carne Adovada, Traditional New Mexican

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.

• Ready In: 3 hrs 20 mins
• Serves: 6

Ingredients

• 1 1⁄2 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.