Carne Adovada

Name: Carne Adovada
Prep time: 24 h
Cook time: 3 h
Total time: 27 h
Yield: 1 casserole, 4-6 serving(s)
Ingredients: 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)

(2)

Recipe by CJAY8248

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

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READY IN: 27hrs

SERVES: 4-6

YIELD: 1 casserole

UNITS: US

INGREDIENTS

Nutrition

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

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.
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.
Place meat in heavy self-sealing plastic bag. Pour chili mixture over meat; seal bag. Refrigerate 1 to 2 days.
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.

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