Carne adovada #2
Last updated 6/12/2012 1:12:21 AM. Recipe ID 40258. Report a problem with this recipe.
Title: Carne adovada #2
Yield: 6 Servings
1 1/2 md Onions; chopped medium
2 Cloves garlic; minced
1/2 ts Dried oregano
1 1/2 ts Ground coriander
1 tb Crushed red chile peppers
4 tb Pure red chile powder
1/2 ts Ground cloves
1/2 ts Salt
1 tb Honey
2 tb Sherry vinegar
1 c Chicken stock; as needed
4 lb Pork; remove fat and bones
-and slice thin
This version is not real hot -- add up to 4X the amount of chile
powder and /or crushed red chile.
Place everything except the stock and the pork in a blender or
processor and puree. Add stock as needed to make a thick sauce.
Marinate the pork at least 24 hours, or up to 48 hours (refrigerated).
Simmer in a large saucepan for 2 to 8 hours, or until pork is tender.
Note: You can also use beef (marinate the same time as the pork), or
chicken (marinate 8 hours or so). Serves 6-8. Eat plain, or make
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
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