Title: Carne adovada #2
 Categories: Meat
      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
  burritos, etc.
  
  CHILE-HEADS ARCHIVES
  
  From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe