Recipe courtesy of Gayther Gonzales

North of the Border Carne Adovada

  • Level: Easy
  • Total: 3 hr 10 min
  • Prep: 10 min
  • Cook: 3 hr
  • Yield: 4 servings
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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

  1. Preheat over to 275 degrees F.
  2. 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.
  3. Serve with beans and tortillas. Sprinkle with longhorn cheese.

Cook’s Note

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.

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