Carne Adovada
Recipe Information
I remember having a discussion about chile before I married into the Abeyta family. I thought I’d had chile, but it was the kind that had meat and beans, the canned type. Stuff from the Midwest. I had no idea what was meant when I was asked if I liked red or green. By the way, I love them both. Deborah Abeyta
Ingredients
Meat
- Three pounds pork meat
Chile for marinating
- twelve dried chile pods
- three cups water
- 1 teaspoon garlic
- 1/2 teaspoon oregano
- Dash cumin
Directions
- Cut about twelve dried chile pods open and remove stems and seeds; rinse. Boil pods in three cups water for two minutes. Place chile and water in blender.
- Add garlic, oregano and cumin.
- Cover and blend until smooth.
- Cut three pounds pork meat into one inch cubes. Marinate in chile overnight. Bake in 350° oven until chile is absorbed and meat is soft, approximately three hours.
Notes
- To serve chile as a side dish, fry additional diced pork until browned. Add 1 tablespoon flour and brown. Add chile mixture and cook over low heat until thickened.