On a cutting board, cut the pork into 1 1/2-inch cubes and place it in a roasting pan (approximately 13 by 21-inch). Put the water into a blender; add the garlic, onion, salt, black pepper, oregano, chile pepper and chili powder. Blend until it is as smooth as possible. Pour over the pork cubes and toss to coat well.
Preheat oven to 400 degrees F.
Cover the roasting pan and place in the oven to bake for 1 1/2 hours or until fork tender.
Serve pork over romaine lettuce leaves.
This Carne Adovada can be refrigerated for up to 3 days or frozen for 3 months. This mix can be used on all grilled meats. Dry Adovada Mix is available at Bert's.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Fernando Olea, owner/chef of Bert's Burger Bowl in Santa Fe, NM.