Carne adovada #2
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | medium | Onions; chopped medium |
| 2 | Cloves garlic; minced | |
| ½ | teaspoon | Dried oregano |
| 1½ | teaspoon | Ground coriander |
| 1 | tablespoon | Crushed red chile peppers |
| 4 | tablespoons | Pure red chile powder |
| ½ | teaspoon | Ground cloves |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Honey |
| 2 | tablespoons | Sherry vinegar |
| 1 | cup | Chicken stock; as needed |
| 4 | pounds | Pork; remove fat and bones and slice thin |
Directions
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 Archive, .