Carne Adovada

Recipe by CJAY8248
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 27hrs
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 8 -10
    dried red chilies (New Mexico or California)
  • 2
    cups water
  • 13
    cup finely chopped onion
  • 1
    garlic clove, minced
  • 1
    teaspoon dried Mexican oregano, crushed
  • 12
    teaspoon salt
  • 12
    teaspoon cumin
  • 1 12
    lbs lean boneless pork butt (or 2 lbs. pork chops, cut 1/8 inch thick)
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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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