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Carne Adovada #3

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CATEGORY CUISINE TAG YIELD
Meats Meat 10 Servings

INGREDIENTS

24 Dry chile pods (probably New Mexico reds)
1 tb Salt
4 Cloves garlic
1 tb Oregano leaves
3 1/2 c Water
10 Lean pork chops or steaks

INSTRUCTIONS

From: carowe@polarnet.com
Date: Sat, 24 Aug 1996 07:25:30 -0800 (ADT)
Hey, folks, I found another recipe for Carne Adovada and thought I'd post
it for any who are interested. This one's a little more "modern" than
Senora Jaramillo's, meaning that actual measurements are given, but
otherwise it looks pretty much the same:
(from "The Best from New Mexico Kitchens," by Sheila MacNiven Cameron, New
Mexico Magazine)
Remove stems and seeds from chile pods.  Place on cookie sheet and roast in
oven at 250 degrees F for 3 to 4 minutes, turning frequently to prevent
their burning. Rinse and drain pods. Blend a few at a time with water,
garlic, salt and oregano in electric blender. Whan sauce is smooth, pour
over pork in a large bowl and marinate for 24 hours. To cook, spread pork
and sauce in a baking dish or roasting pan and bake at 350 degrees F for
1.5 hours. Serves 10 (or 5 if the steaks are small).
CHILE-HEADS DIGEST V3 #083
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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