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Carne Adovada mexican, pork 1 1/2 medium onions, chopped medium 2 cloves garlic, minced 1/2 teaspoon dried oregano 1 1/2 teaspoon ground coriander 1 tablespoon crushed red chile peppers 4 tablespoon pure red chile powder 1/2 teaspoon ground cloves 1/2 teaspoon salt 1 tablespoon honey 2 tablespoon sherry vinegar 1 cup chicken stock, as needed 4 lb pork, remove fat and bones 1 and slice thin This version is not real hot -- add up to 4X the amount of chile powder and /or crushed red chile. Place everything except the stock and the pork in a blender or processor and puree. Add stock as needed to make a thick sauce. Marinate the pork at least 24 hours, or up to 48 hours (refrigerated). Simmer in a large saucepan for 2 to 8 hours, or until pork is tender. Note: You can also use beef (marinate the same time as the pork), or chicken (marinate 8 hours or so). Serves 6-8. Eat plain, or make burritos, etc. From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.phpl Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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