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Carne Adovada (modified from Santa Fe recipe (The Shed) Recipe

4.2 stars - based on 2 votes
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This recipe for Carne Adovada (modified from Santa Fe recipe (The Shed) is from Bowman Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
16 dried, red chile pods
3 tsp salt
4 cloves garlic
2 tsp oregano
5 lbs. pork (any tender cut) (pork shoulder)
Directions:
Directions:
Preheat oven to 325
Remove stems from the chile pods. Place pods in a pan & bake for 5-10 minutes, stirring occasionally, until chiles are lightly roasted. Leave oven door open (I didn't do this). Don't breathe the fumes! I shook the seeds out of the pods & discarded them. Place pods in a medium bowl & cover them with boiling water. Let them sit for 30 minutes. Drain the water from the chile pods, but reserve about 2 cups for the puree. Place pods in a food processor or blender. Add the salt, garlic & oregano. Cover the mixture with the chile water. Blend well for 2 minutes or until the skins disappear. Cut the pork into 2x4" strips. Place the pork in a ziploc bag and add the sauce. Thoroughly coat the pork. Refrigerate for 24 hours.
Preheat oven to 325º again. Place pork & sauce in a baking dish. Cover & bake for 4 hours or until meat is tender. Shred or chop meat.
Personal Notes:
Personal Notes:
Makes really yummy quesadillas & even better tamales!

 

 

 

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