Yield: 1 Servings
|2½ pounds||Pork loin|
|15 ounces||Hatch Red Enchilada Sauce|
|1 \N||White onion; chopped|
(Use mild, medium or hot Hatch Enchilada Sauce in this recipe) Here's what we're having for a "Southwestern" New Year's Day dinner in Farmington Hills, MI (a western 'burb of Dee-troit): Trim all the fat from the meat and cut in bite-size cubes. Mix the Red Enchilada Sauce with the onion, vinegar and oregano. Place the meat in a glass baking dish and cover with the medium hot enchilada sauce mixture.
Stir to coat each piece of meat and marinate overnight in the refrigerator.
The next day, bring the meat to room temperature. Put into a preheated 425-degree oven for 90 minutes. Drain excess water from the baking dish and bake 60 minutes longer at 325 degrees. Carne adovada should be well cooked.
Add additional enchilada sauce as desired. Serve over rice, wrapped in flour tortillas or in tacos. Serves 10.
Dot's notes: This recipe is from the Hatch Chile Cookbook. I cut this recipe in half since there's just two of us. I used about ½ of a 15 oz.
can of Hatch-brand HOT Red Enchilada sauce. I'm serving this with flour tortillas, posole and a salad. I forgot how much posole swells up when you cook it and now I have enough posole in the pot to feed most of Southeast Michigan. Can you freeze posole once it's cooked? Happy New Year to all! Posted to CHILE-HEADS DIGEST V4 #256 by Dorothy Sheets <dsheets@...> on Jan 01, 1998