Carne Adovada, Traditional New Mexican

“For a variation, you can add diced potatoes and chopped onions to the mix right before baking. Serve this as a burrito, wrapped in a flour tortilla, or as a stuffing for enchiladas. Serve leftovers with tortiallas and eggs for breakfast.”
READY IN:
3hrs 20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Most recipes tell you to remove the seeds.
  2. Don't!
  3. Melt the shortening and stir in the flour.
  4. Heat until browned; don't let it burn.
  5. Crumble the chiles finely; toss them in the pot.
  6. Add the garlic and oregano; stir.
  7. Slowly stir in the water, and heat.
  8. Simmer for 45 minutes, stirring occasionally.
  9. Line an oven proof glass pan with foil.
  10. Place the pork in the pan; cover with the chile.
  11. Cover the pan.
  12. Let the pork sit in the chile in the refrigerator 24 hours.
  13. Bake the carned adovada in a 300 degree oven for 3 hours, with foil on.
  14. Stir occasionally.
  15. Add water if necessary to keep pork from burning or sticking; it should be moist but not runny when done.
  16. Pork should be very, very tender and falling apart when finished.
  17. If necessary, cook a little longer.

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