Carne Adobada (meat In Red Chile)

Let the people of God comfort themselves in all cases by this doctrine of the divine decrees; and, amidst whatever befalls them, rest quietly and submissively in the bosom of God, considering that whatever comes or can come to pass, proceeds from the decree of their gracious friend and reconciled Father, who knows what is best for them, and will make all things work together for their good. O what a sweet and pleasant life would ye have under the heaviest pressures of affliction, and what heavenly serenity and tranquility of mind would you enjoy, would you cheerfully acquiesce in the good will and pleasure of God, and embrace every dispensation, how sharp soever it may be, because it is determined and appointed for you by the eternal counsel of His will!

Thomas Boston

CATEGORY	CUISINE	TAG	YIELD
Meats	Mexican		4	Servings

INGREDIENTS

1 1/2	lb	Fresh Pork Sirloin, Pork
		Shoulder or Beef Chuck
		Trimmed with Trimmings
		Reserved
3		Cloves Garlic, Peeled
1	c	Stock, Beef or Chicken
3	c	Water
4 1/2	T	Gebhardt's Chile Powder
1 1/2	t	Leaf Oregano
1/2	t	Salt
1/4	t	Black Pepper
3		Inches Stick Cinnamon
1/4	t	Allspice, Ground
		Flour Tortillas

INSTRUCTIONS

Cut the meat into several large pieces. Cook the reserved fat and
trimmings in a saucepan large enough to hold all the meat at once.
Cook until about 1 tablespoon of the fat has been rendered (working
with quantities for 4 servings, adjust as required). Discard the
trimmings and fat. Add the meat, garlic, cloves, stock and water.
Bring to a boil. Reduce heat slightly. Boil gently, uncovered, for 1
1/2-2 hours. Add the chile powder, oregano, salt, pepper, cinnamon  and
allspice while the meat is cooking. The stock should cook down to  a
thick, rich sauce. Once the meat is tender, remove it from the  sauce
and cut it into bite-sized pieces. Return the meat to the  sauce.
Adjust seasonings. Remove the cinnamon stick. Serve with a  salad,
Mexican rice and flour tortillas. Posted to EAT-L Digest by  Joel
Ehrlich <Joel.Ehrlich@SALATA.COM> on Jul 5, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 482 Calories From Fat: 175 Total Fat: 19.6g Cholesterol: 119.1mg Sodium: 832.5mg Potassium: 683.3mg Carbohydrates: 33.7g Fiber: 1.6g Sugar: 2.8g Protein: 40.1g