Carne adobada (meat in red chile)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Fresh Pork Sirloin, Pork Shoulder or Beef Chuck, Trimmed with Trimmings Reserved |
| 3 | Cloves Garlic, Peeled | |
| 1 | cup | Stock, Beef or Chicken |
| 3 | cups | Water |
| 4½ | tablespoon | Gebhardt's Chile Powder |
| 1½ | teaspoon | Leaf Oregano |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Black Pepper |
| 3 | Inches Stick Cinnamon | |
| ¼ | teaspoon | Allspice, Ground |
| Flour Tortillas | ||
Directions
Cut the meat into several large pieces. Cook the reserved fat and trimmings in a saucepan large enough to hold all the meat at once. Cook until about 1 tablespoon of the fat has been rendered (working with quantities for 4 servings, adjust as required). Discard the trimmings and fat. Add the meat, garlic, cloves, stock and water. Bring to a boil. Reduce heat slightly.
Boil gently, uncovered, for 1½-2 hours. Add the chile powder, oregano, salt, pepper, cinnamon and allspice while the meat is cooking. The stock should cook down to a thick, rich sauce. Once the meat is tender, remove it from the sauce and cut it into bite-sized pieces. Return the meat to the sauce. Adjust seasonings. Remove the cinnamon stick. Serve with a salad, Mexican rice and flour tortillas. Posted to EAT-L Digest by Joel Ehrlich <Joel.Ehrlich@...> on Jul 5, 1997