Carne adovado

Yield: 4 Servings

Measure Ingredient
8 \N Whole dried chile pods; seeded and deveined
2 \N Cloves garlic
1 teaspoon Oregano
1 teaspoon Salt
2 pounds Boneless pork butt or shoulder; sliced thin

When I saw this dish, ready to cook, in the meat shops of Albuquerque I was almost afraid to try it. The dried peppers make the marinated pork look as if it's hot enough to remove the paint from walls! Actually, it's not as hot as you might think. You can vary the spiciness of this basic New Mexico dish simply by choosing hotter or milder dried chile pods. I now make this dish often and I never cease to enjoy it. The flavors are superb! I believe that the American Indians of the Southwest have one of the richese food backgrounds in America. Choose the dried chiles for your dish. Prepare chiles by slitting or cracking them open and removing the seeds and veins (what make the chiles hot). Place chile skins in bowl and add enough hot tap water to cover. Allow to sit for 1 hour, then drain, reserving liquid.

Place peppers in blender and add enough liquid to bring total amount in blender to 1 pint. Add garlic, oregano and salt. Blend until thick and smooth. Place sliced pork in stainless steel bowl & pour chili sauce in.

Mix and cover. Refrigerate overnight. When ready to cook, heat oven to 350ø. Place meat and marinade in covered casserole and bake for 1 hour.

Wonderful, not as hot as it looks. I like this with "Corn Bread" and "Sweet Potatoes and Onions". This should sound a little heavy to you, so add a green salad. See what I care!

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .

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