Carne Adovada

Carne Adovada

This is a fabulous filling for burritos and it goes very well served over rice with the gravy. For the best flavor - prepare a day ahead.

In dutch oven - heat:
1 tablespoon shortening

Add and saute until browned:
4 garlic cloves, minced

Remove stems and pods from:
8 ounces (about 25) whole dried New Mexican red chile pods
Rinse well and drain. Transfer to baking sheet and place in preheated 350 oven to toast for 5 minutes - no need to toast them dry. Remove and allow to cool completely.
Place half the chilis in a blender with 2 c. warm water. - puree. Add to garlic in Dutch oven. Repeat with remaining chilies. (You will have used 4 c. warm water in all)

Add to Dutch oven:
2 tablespoons diced yellow onion
1 tablespoon crushed chile pequin
1 teaspoon granulated garlic powder
1 teaspoon kosher or sea salt
1/2 teaspoon crumbled dried Mexican oregano
Bring to a boil over medium high heat for about 30 minutes, stirring occasionally. It will thicken a bit but will still be soupy. Remove from heat; cook to room temp.


Remove the fat from:
3 pounds thick boneless shoulder pork chops
Cut into 3/4 inch cubes. Stir into chili sauce and allow to marinate overnight in the refrigerator.

NEXT DAY -
Preheat oven to 300. Butter a large baking dish generously.

Add the marinated carne adovada with sauce into baking dish. Cover with aluminum foil and bake for 3 hours, stirring once at an hour and a half into baking. At 2 and a half hours, remove foil (to thicken sauce).

Serve hot with homemade Flour Tortillas.