Carne adovada #1
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Carne adovada #1
  Meat  
Last updated 6/12/2012 1:12:20 AM. Recipe ID 40257. Report a problem with this recipe.
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      Title: Carne adovada #1
 Categories: Meat
      Yield: 4 Servings
 
      8    Red chili pods
      2 c  Boiling water
    1/4 c  Chopped onion
      2    Cloves garlic
      1 ts Oregano
      1 ts Salt
  2 1/2 lb Lean pork; cut in strips
           Oil for frying
 
  1. Remove stems, seeds and veins from the chilies. Wash them in warm
  water and put them in a pan; cover with the boiling water. Let the
  chilies stand for an hour, or until the pulp separates easily from
  the skins. Put through a food mill or colander, adding enough of the
  water the pods were cooked in to remove the pulp.
  
  2. If sauce is too thick, thin with water. Add onion, garlic, oregano
  and salt. Mix well. Marinate pork strips in the sauce for 24 hours.
  
  3. To cook, cut pork strips into bite-size pieces. Heat enough oil in
  pan to keep strips from sticking. Fry, covered with some chili sauce,
  until done; they should be nearly dried out. Strips may also be put
  in a baking dish in a 350 F oven for 1 hour.
  
  SENOR KORTE
  
  S.W. ASH, PORTLAND
  
  BEVERAGE: DOS EQUIS OR TECATE
  
  From the .  Downloaded




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Recipe ID 40257 (Apr 03, 2005)

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