Ingredients

1 package dry carne adovada marinade
3 1/2 cups water
1 1/2 pounds boneless country style pork ribs (or pork trimmed of bone and excess fat) cut
into 1-inch pieces
Beans, totillas and longhorn cheese, for serving

Directions

Preheat over
to 275 degrees F.

Mix contents of carne adovada marinade with water into an 8 by 10-inch baking dish. Mix in
the pork and cover with foil and bake for 3 hours. If the sauce is too thin remove the
foil and leave the carne adovada in the oven for another 1/2 hour. If it is too thick, add
a little water. Suggest cooking dish 1 or 2 days before serving. The sauce and meat seem

to marry more.

Serve with beans and tortillas. Sprinkle with longhorn
cheese.

Directions

*Carne Adovada is basically a marinated meat.
Traditionally in Santa Fe this dish was made by marinating pork overnight in a red chile
sauce made from dry chile pods then baked for a few hours. You can substitute
boneless/skinless chicken breast or beef for the pork.