Carne adovado
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Carne adovado
Last updated 6/12/2012 1:12:21 AM. Recipe ID 40260. Report a problem with this recipe.
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      Title: Carne adovado
 Categories: Meat
      Yield: 4 Servings
      8    Whole dried chile pods;
           -seeded and deveined
      2    Cloves garlic
      1 ts Oregano
      1 ts Salt
      2 lb Boneless pork butt or
           -shoulder; sliced thin
  When I saw this dish, ready to cook, in the meat shops of Albuquerque
  I was almost afraid to try it. The dried peppers make the marinated
  pork look as if it's hot enough to remove the paint from walls!
  Actually, it's not as hot as you might think. You can vary the
  spiciness of this basic New Mexico dish simply by choosing hotter or
  milder dried chile pods. I now make this dish often and I never cease
  to enjoy it. The flavors are superb! I believe that the American
  Indians of the Southwest have one of the richese food backgrounds in
  America. Choose the dried chiles for your dish. Prepare chiles by
  slitting or cracking them open and removing the seeds and veins (what
  make the chiles hot). Place chile skins in bowl and add enough hot
  tap water to cover. Allow to sit for 1 hour, then drain, reserving
  liquid. Place peppers in blender and add enough liquid to bring total
  amount in blender to 1 pint. Add garlic, oregano and salt. Blend
  until thick and smooth. Place sliced pork in stainless steel bowl &
  pour chili sauce in. Mix and cover. Refrigerate overnight. When ready
  to cook, heat oven to 350. Place meat and marinade in covered
  casserole and bake for 1 hour. Wonderful, not as hot as it looks. I
  like this with "Corn Bread" and "Sweet Potatoes and Onions". This
  should sound a little heavy to you, so add a green salad. See what I
  From .  Downloaded from Glen's MM

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Recipe ID 40260 (Apr 03, 2005)

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