Carne adovada #3

Yield: 10 Servings

Measure Ingredient
24 \N Dry chile pods (probably New Mexico reds)
1 tablespoon Salt
4 \N Cloves garlic
1 tablespoon Oregano leaves
3½ cup Water
10 \N Lean pork chops or steaks

From: carowe@...

Date: Sat, 24 Aug 1996 07:25:30 -0800 (ADT) Hey, folks, I found another recipe for Carne Adovada and thought I'd post it for any who are interested. This one's a little more "modern" than Senora Jaramillo's, meaning that actual measurements are given, but otherwise it looks pretty much the same: (from "The Best from New Mexico Kitchens," by Sheila MacNiven Cameron, New Mexico Magazine)

Remove stems and seeds from chile pods. Place on cookie sheet and roast in oven at 250 degrees F for 3 to 4 minutes, turning frequently to prevent their burning. Rinse and drain pods. Blend a few at a time with water, garlic, salt and oregano in electric blender. Whan sauce is smooth, pour over pork in a large bowl and marinate for 24 hours. To cook, spread pork and sauce in a baking dish or roasting pan and bake at 350 degrees F for 1½ hours. Serves 10 (or 5 if the steaks are small).


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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