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Carne Adobado ( Chile-marinaded Pork )

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CATEGORY CUISINE TAG YIELD
Meats Mexican Breads, Mexican, Muffins & r, Pork & ham 1 Servings

INGREDIENTS

1 c Chile caribe
4 c Water
2 t Salt
3 Cloves garlic
2 T Ground Mexican oregano
2 T Ground comino, cumin
5 lb Pork loin chops, thinly
Sliced

INSTRUCTIONS

Combine the Chile Caribe and water in  a blender ans whirl intul  mixed
into a sauce. It will become somewhat thick, similar to ketchup  in
consistancy. Add salt, garlic, oregano and comino to the sauce and  mix
well. Trim the excess fat from the pork and lay slices flat in a  large
baking dish. Cover with the sauce; turn the meat once to coat  evenly
on both sides. Allow to marinate in the refrigerator  overnight. You
can either cook this in the oven covered with aluminum  foil at 325
degrees for 30 minutes then uncover and bake another 30  minutes or
grill over a fire with mesquite CHUNKS ( chips just burn  up, chunks
give a much better flavor ) that have been soaked for  several hours in
water. I prefer the grilling method. I also add a  touch of oil to the
marinade and baste my pork loin with it when  grilling.  This makes
great fajitas or just serve the meat as an  entree with rice and good
beans.  Recipe By     : Red Fla  From: Western Mexican Cookbook  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2894
Calories From Fat: 703
Total Fat: 77.6g
Cholesterol: 1496.9mg
Sodium: 5792.3mg
Potassium: 8823.7mg
Carbohydrates: 3g
Fiber: <1g
Sugar: <1g
Protein: 508.8g


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