| Carne Adovada Adovada I Adovada II Adovada III |
| Carne Adovada I ~ 1½ medium onions, chopped medium 2 cloves garlic, minced ½ tsp dried oregano 1½ tsp ground coriander 1 tbsp *crushed red chile peppers 4 tbsp pure red chile powder ½ tsp ground cloves ½ tsp salt 1 tbsp honey 2 tbsp sherry vinegar 1 cup chicken stock, as needed 4 lb pork, remove fat and bones and slice thin Place everything except the stock and the pork in a blender or processor and puree. Add stock as needed to make a thick sauce. Marinate the pork at least 24 hours, or up to 48 hours (refrigerated). Simmer in a large saucepan for 2 to 8 hours, or until pork is tender. Note: You can also use beef (marinate the same time as the pork), or chicken (marinate 8 hours or so). Eat plain, or make burritos, etc. Serves 6-8 *Chile Caribe Chile Caribe is no more than toasted crushed red peppers, like you would find in a pizza shop. Do not use the type intended for pizza. Find New Mexico (hot) crushed red peppers. Better yet crush your own from dried red chile pods. Do not remove seeds ~ it's cheaper! |
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