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Carne Adovada #2

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CATEGORY CUISINE TAG YIELD
Meats Meat 6 Servings

INGREDIENTS

1 1/2 md Onions; chopped medium
2 Cloves garlic; minced
1/2 ts Dried oregano
1 1/2 ts Ground coriander
1 tb Crushed red chile peppers
4 tb Pure red chile powder
1/2 ts Ground cloves
1/2 ts Salt
1 tb Honey
2 tb Sherry vinegar
1 c Chicken stock; as needed
4 lb Pork; remove fat and bones and slice thin

INSTRUCTIONS

This version is not real hot -- add up to 4X the amount of chile powder and
/or crushed red chile.
Place everything except the stock and the pork in a blender or processor
and puree. Add stock as needed to make a thick sauce.
Marinate the pork at least 24 hours, or up to 48 hours (refrigerated).
Simmer in a large saucepan for 2 to 8 hours, or until pork is tender.
Note:  You can also use beef (marinate the same time as the pork), or
chicken (marinate 8 hours or so).  Serves 6-8.  Eat plain, or make
burritos, etc.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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