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"Do vegetarians eat animal crackers?"--Unknown

Carne Adovada Recipe

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This recipe for Carne Adovada is from Eating Gluten Free with the Seitz Clan, 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:  
4 lbs Pork Roast Butt
10 oz bag Dried Red Chili Pods
12-15 Cloves Garlic
2T Mexican Oregano (whole leaf, not ground)
2T Ground Cumin
1T Salt

Directions:
Directions:
Salt and pepper pork roast and roast in 350º oven for about 1 1/2 hours. Do this just to get the juices out but roast should still be red inside. Remove, cool, and reserve pork juices. Meanwhile, rinse dried chili pods in a sink of cold water. Remove the stems and seeds from the pods and discard them. Bring a large pot of water to a boil and off the fire. Put dried chili pods in the large pot of hot water. (They will try to float so put a plate on top of the chilies to hold them under water). Cover and soak for 30 minutes. Meanwhile, in a blender place garlic cloves, leaf oregano, ground cumin, salt, soaked chili pods (after the 30 minutes), all the reserved pork juices, and some water (about a cup or more) from the chili soaking pot. Blend until pureed and thin about the consistence of a very thin pour-able pancake batter. You now have chili caribe.

Slice pork about 3/4"-1" across the grain. In a large roasting pan, put some chili caribe on the bottom of the pan, lay slices of pork in a single layer in the pan. Top with chili caribe layer. Continue layering and covering with chili. Cover and roast at 300º for about 2-3 hours until meat falls apart. This freezes well.

Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
This is Mama Dee's most amazing Carne Adovada...you can't find it this good ANYWHERE!!

 

 

 

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