carne adovada
Carne Adovada Use this for a burrito filling, for stuffing sopaipillas, an enchilada filling, or spread it on Indian Fry Bread. 7 to 8 whole dried chile pods, seeded and de-veined
Ingredients
- 7to 8 whole dried chile pods, seeded and de-veined
- 2clovegarlic
- 1teaspoondried mexican oregano
- 1teaspoonsalt
- 1(2 pound) boneless pork butt or shoulder, thinly sliced or c
Directions
- 1
Carne Adovada Use this for a burrito filling, for stuffing sopaipillas, an enchilada filling, or spread it on Indian Fry Bread
- 2
7 to 8 whole dried chile pods, seeded and de-veined 2 cloves garlic 1 teaspoon dried Mexican oregano 1 teaspoon salt 1 (2 pound) boneless po
- 3
Allow them to sit for 1 hour, then drain, reserving the liquid
- 4
Place the pepper skins in a blender and add enough of the water to bring the total amount in your machine to 1 pint
- 5
Add the garlic, oregano and salt
- 6
Blend until thick and smooth
- 7
Place the sliced pork in a nonreactive bowl and pour in the chile sauce
- 8
Mix the meat and marinade and cover