Ingredients
-
1 1/2
-
2
-
2
-
4
-
1
-
3
-
2
-
-
-
-
-
-
-
-
Directions
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 , Made this last night Really liked the flavor, the meat did not get as tender as I had hoped Perhaps I didn’t cook long enough? I cooked for 3 5 hours Very good flavor , 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
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Most Recipes Tell You to Remove the Seeds. |
|
2
Done
|
Don't! |
|
3
Done
|
Melt the Shortening and Stir in the Flour. |
|
4
Done
|
Heat Until Browned; Don't Let It Burn. |
|
5
Done
|
Crumble the Chiles Finely; Toss Them in the Pot. |
|
6
Done
|
Add the Garlic and Oregano; Stir. |
|
7
Done
|
Slowly Stir in the Water, and Heat. |
|
8
Done
|
Simmer For 45 Minutes, Stirring Occasionally. |
|
9
Done
|
Line an Oven Proof Glass Pan With Foil. |
|
10
Done
|
Place the Pork in the Pan; Cover With the Chile. |
|
11
Done
|
Cover the Pan. |
|
12
Done
|
Let the Pork Sit in the Chile in the Refrigerator 24 Hours. |
|
13
Done
|
Bake the Carned Adovada in a 300 Degree Oven For 3 Hours, With Foil On. |
|
14
Done
|
Stir Occasionally. |
|
15
Done
|
Add Water If Necessary to Keep Pork from Burning or Sticking; It Should Be Moist but not Runny When Done. |
