Carne Adovada

Lesley Harelson

Sauce:
12 or so NM Red Chile Pods
1 Quart Hot Water
2 cloves garlic - smashed
Salt & pepper
2 Tbsp Olive Oil
2 Tbsp Flour

Remove stems & seeds from chile pods. Rinse under running water. Place on a sheet pan & roast in 350 degree oven until fragrant. Place chile in a bowl & cover with hot water. Steep until soft. Place chile & water into a blender, add garlic & blend until smooth. Add salt & pepper to taste. In a saucepan, make a roux with the oil & flour, add the chile mixture and simmer 30 to 45 minutes.

Adovada:
2-3 lb. Pork Tenderloin or Loin cut into 3/4 cubes
2 Tbsp NM Red Chile Powder
1-2 Tsp Mexican Oregano
Chile Pequin to taste if you like it hot (1 Tbsp suits me or leave it out)
2 Tbsp Chopped Garlic
Salt & pepper

In a large saucepan or highsided skillet, heat 1/4 to 1/2 cup of water to a boil, turn to simmer, add pork & simmer, stirring occasionally until opaque. Add remaining ingredients & sauce to cover. Simmer uncovered 1 hour or so. You can thin with water or stock if it ends up too thick for you or add more chile to your liking.

Serve in lovely warm flour toritllas with toppings as you like.
about 10 months ago · Report

Cyn Kerbs
Mmmmmm. Sounds so good. Thanks for sharing!
about 10 months ago · Report

Michael Jones
woof! The hotter the better!!
about 10 months ago · Report

Ingrid Johnson
you're amazing!!! Thanks!!!!!
about 10 months ago · Report

Edwinna Margheim
Leslie, thank you so much for this recipe! This is one of my faves!