Thread: Carne Adovada
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Old 10-25-2015, 11:59 PM   #1
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Carne Adovada

When I was out in Albq. and Gallup this spring, shopping for rough turquoise, jet, lapis and gaspeite, I stopped and bought frozen green and red chile before crossing the line back into TX. Packed 20 lbs on dry ice and brought the whole lot home.

Tonight I made some carne adovada -- pork "cured" in red chile.

Heat 3 Tbsp of oil over medium heat and add 3Tbsp of flour to make a roux. Lightly brown.

Add:

1 16oz tub of thawed, Bueno frozen red chile puree -- mild;
1.5 c water;
3-4 tsp of chicken Better than Bullion;
1 tsp garlic powder;
2 tsp ground Mexican oregano;
3-5 tsp ground Chimayo chile;
ground black pepper.

SImmer until thickened. Cool.

In a large ceramic or glass covered baking dish (the chile mixture will attach some metals) mix:

3 lb of trimmed pork loin or lean pork butt, cut into 1" cubes;
1 large white onion, coarsely diced;
the cooled chile sauce.

Refrigerate overnight.

Bake 350 F 2.5 - 3 hours or until the pork is fall apart tender.

Or place in crock pot at cook on high for 6 hrs.
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