Recipe courtesy Carol Garcia; Garcia's Kitchen
Show: FoodNation With Bobby FlayEpisode: Albuquerque
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Cut pork roast into cubes. Cook in a large saucepan, until the pork is browned. Add the garlic and salt and cook for 30 seconds. Sprinkle with the flour. Pour the red chile sauce over meat and boil over a low heat for about 20 minutes. Take off stove and serve with any potatoes or vegetables of your liking.
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By tessann5_11844649
Los Lunas, NM
on May 04, 2009
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Red Chili Sauce can be purchased easily in New Mexico and probably in Southwestern States. Otherwise, you would probably have order online and have it mailed. I personally use Eva's Blue Ribbon Red Chili, sold at all local groceries stores, including WalMart it comes frozen.
I would marinate the pork iin Red Chili Sauce n the refrigerator for a day or two before cooking. This is how it is done locally, which would be New Mexico.
I'm glad Lisa made the correction on the spelling. I've seen it spelt both ways, but for this purpose, Adovada is the correct spelling.
By lmtwwjd2_7968033
FPO, CA
on February 26, 2009
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This is very tasty and easy to make. I was born and raised in New Mexico in a hispanic family and grew up on this stuff. Our version has us marinating the pork in the chile overnight... which is absolutely delicious but with this recipe it didn't take as long and the results were almost as good. Note to Polly... the spelling is not incorrect. In New Mexico this signature dish is spelled Adovada.
By lschnederle_115...
Miami, FL
on January 18, 2009
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Even though I have not tried this recipe yet, and I will, I was hoping I could let Food Network, or the very nice people offering these recipes know that, ADOVADA is misspelled. It should be ADOBADA, con "B larga,regardless what Latin Country they come from. Thank you.
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