Carne adovada #2

Yield: 6 Servings

Measure Ingredient
1½ medium Onions; chopped medium
2 \N 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

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, .

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