Shelly's Recipe

CARNE ADOVADA

Category: Roasts/Tenderloins - Pork

Red Chile Sauce
3/4# dried chile peppers; ancho, New Mexico, guajillo…..you pick your heat level.
1 large onion, chopped
8 cloves fresh garlic, smashed with skins removed
2 tsp dried oregano
2 tsp ground cumin
2 tsp kosher salt

Remove the stems and seeds for the chile peppers; place in large stock pot and cover with hot water. Soak for 30 minutes. Add remaining ingredients to pot, bring to a boil then simmer over low heat for half an hour. Drain off solids, reserve liquid. Allow to cool slightly, then process solids in batches in a food processor using reserve liquid for proper consistency. Strain through a wire sieve, pressing on the solids to extract the liquids. This should make about a quart.

Carne Adovada
3-4 lbs pork shoulder or butt, cut into 1/2 inch cubes and trimmed of most fat.
4 cup Red Chile Sauce (just use the amount a batch would make)
2 New Mexico dried chile peppers, stemmed and seeds removed and crumbled
4 tsp red pepper flakes
4 cloves garlic
2 tsp salt and oregano
2 sticks cinnamon

Combine all ingredients in glass bowl and stir to mix. Cover and chill for 24-48 hours, stirring occasionally. Remove cinnamon before cooking. Cooking method: This can be done in a crockpot on medium for about 4 hours or low for longer; it also can be brought to a boil on the stove then transferred to a 350 degree oven and baked, covered, for 2 hours.

NOTE: When the meat is done, plenty of liquid will be in the pot with any fat that cooked off. Allow the meat to sit and cool, then pour off the thin liquid that has accumulated, leaving the solids in with the meat. If you chill it thoroughly, the fat will be easier to remove. This step is entirely optional if the fat content does not bother you.

Serve with tortillas, avocado, shredded lettuce, cheese etc…… or simply grab a spoon and shovel it in also good in burritos.