Carne Adovada — Marinated Pork (or Chicken)

By á-5765

A zesty New Mexican dish with pork or chicken marinated in a red chile sauce. Freezes well.

Ingredients

• 4 cloves garlic, minced
• 1 T salt
• 1 T oregano (dash of cumin optional)
• 2 recipes Chile Caribe (see below)
• 5 lbs pork steaks or country-style ribs, 1.5" cubes
• (can use boneless-skinless chicken thighs as well)

Details

Preparation time 45mins
Cooking time 180mins

Preparation

Step 1

1. Add garlic, salt, and oregano to chile caribe.
2. Place pork (or chicken) cubes in large, glass baking dish.
3. Pour chile caribe sauce over the meat.
4. Cover and refrigerate 8-24 hours.
5. Place drained marinated meat in 350º oven.
6. Roast pork for 2+ hours; chicken 1 1/2 hours.
7. Toss with heated remaining chile sauce and serve with Spanish rice and Italian beans

Chile Caribe (Sauce Concentrate)

Rinse and dry about 16 dried red chile pods (mild, medium, or hot)
Break into pods into 2-3 inch pieces.
Roast the chile pods on a cookie sheet at 250º for 10 minutes tossing several times to avoid scorching.
Chile pods will turn a deeper red.
Use these pods to make the chile caribe (concentrate)
Place chiles with about 2 cups water in sauce pan.
Boil on high heat till tender.
Puree in a blender to a smooth consistence.

Note: Chile Caribe can be used as a base for any red chile recipe. If dried pods are not available, use a prepared frozen (not powdered) red chile sauce, adding the salt, garlic, and oregano, as above.