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PORK CARNE ADOVADA

Use this for a burrito filling, for stuffing sopaipillas, as an enchilada filling, or spread it on Indian Fry Bread.

List of Ingredients

7 to 8 whole dried chile pods, seeded and de-veined
2 cloves garlic
1 tsp. dried Mexican oregano
1 tsp. salt
2 lb. boneless pork butt or shoulder, sliced thin or cubed



Recipe

Place the chile skins in a bowl and add enough hot tap water to cover. Allow them to sit for 1 hour, then drain, reserving the liquid.

Place the pepper skins in a blender and add enough of the water to bring the total amount in your machine to 1 pint. Add the garlic, oregano and salt. Blend until thick and smooth.
Place the sliced pork in a non-reactive bowl and pour in the chile sauce. Mix the meat and marinade and cover. Refrigerate overnight.

When ready to bake, heat oven to 350°F. Place meat and marinade in a covered casserole and bake for a couple hours or until the pork is very tender and starts to fall apart.