Carne Adovada

[waksupi]

Just got this recipe from the Plains Indian Seminar group, looks like a tasty one!

RECIPE....

Carne Adovada
Prep Time: 30 Minutes
Cook Time: 4 Hours 40 Minutes
Ready In: 16 Hours 40 Minutes
Servings: 10

2 tablespoons canola oil

3 tablespoons all-purpose flour

4 tablespoons New Mexico red chile

powder

2 1/2 cups warm water


3 cloves garlic, peeled and minced

1 1/2 teaspoons dried oregano

1/3 teaspoon ground cumin

1 tablespoon salt

3 pounds cubed pork stew meat


DIRECTIONS:
1. In a skillet or frying pan, heat oil over medium heat. Stir in flour and brown until
light golden brown. Blend in chile powder. Slowly add water, stirring until lumps are
removed. Add garlic, oregano, cumin and salt. Simmer on medium heat for
15 minutes. Remove from heat and let cool.
2.Place pork in a large baking pan or casserole pan. When chile mixture has cooled,
add it to pork and mix until pork is covered with chile. Marinate pork for at least
12 hours or overnight.
3.Preheat oven to 325 degrees F (165 degrees C).
4. Bake pork in preheated oven for at least 4 1/2 hours, or until meat is well cooked,
tender and falls apart.

[gon2shoot]

I just might have to try that one ric, I do something simular but it's more of a stir-fry thing.

[TCLouis]

Good Ol Carne Adovada is some lip smacking good eats.
Now I know what is for supper tomorrow.
On the side or served over some boiled potatoes or rice.

Some Colorado Chili (and I'm from NM) ranks right on up there with anything NM can produce.

Contrary to popular opinion I say some of the best NM chili came from right close to ABQ to Belen. Wenk Farms and Tagami's come to mind. Farmington area used to grow decent green also

That said some of the best ground red I ever ate came from Antonito CO, likely grown over in Pueblo/Rocky Ford area.

[frank505]

I do not eat pork, will try with antelope or buffalo.

[Chapped Lips]

Good Ol Carne Adovada is some lip smacking good eats. Now I know what is for supper tomorrow. On the side or served over some boiled potatoes or rice. Some Colorado Chili (and I'm from NM) ranks right on up there with anything NM can produce. Contrary to popular opinion I say some of the best NM chili came from right close to ABQ to Belen. Wenk Farms and Tagami's come to mind. Farmington area used to grow decent green also That said some of the best ground red I ever ate came from Antonito CO, likely grown over in Pueblo/Rocky Ford area. ......with a post like that.....you'd best steer clear of hatch....getta a rope!...LMBO.