Name: Carne Adovada - la Tertulia
Ingredients: 10 lb Pork shoulder meat; cut into 1" cubes; 14 lg Dried red chilies; 2 ts Garlic powder; 1 1/2 ts Dried oregano; 2 ts Cumin; 2 ts Salt; 1/2 c Flour; 2 tb Oregano; 2 tb Garlic powder; 1 1/2 tb Salt

CATEGORY	CUISINE	TAG	YIELD
Meats	Mexican	Beef, Lamb & veal, Mexican & s	1	servings

INGREDIENTS

10	lb	Pork shoulder meat; cut into 1" cubes
14	lg	Dried red chilies
2	ts	Garlic powder
1 1/2	ts	Dried oregano
2	ts	Cumin
2	ts	Salt
1/2	c	Flour
2	tb	Oregano
2	tb	Garlic powder
1 1/2	tb	Salt

INSTRUCTIONS

Place the meat in a large pot with 1/2 cup water and cook, uncovered,
for 2 hours over low heat, stirring occasionally and adding water if
the meat is sticking.
To make sauce, stem, seed and rinse the chilies, then place them in a
pan with water to cover. Bring to a boil. Simmer, covered, until
tender, about 15 minutes; remove from heat. Drain, reserving the
chile juice. Puree the chilies in a blender or food processor with 2
cups of the reserved chile juice and garlic powder, oregano, cumin
and salt. Strain and set aside.
Drain any excess water from the pan in which you have cooked the
meat, then sprinkle the flour over the meat, tossing to coat evenly.
Cook about 10 minutes over medium heat, stirring occasionlally; add
oregano, garlic powder, salt, and chile sauce. Add 1 1/2 cups water
and simmer 30 minutes.
Makes 8 to 10 servings.
NOTE: I had this dish a few years ago and loved it. However, it was
so hot that my mouth burned for hours afterwards. Adjust this dish to
suit your tastes. The house version was fiery.
Recipe by: La Tertulia, Santa Fe, NM
Posted to CHILE-HEADS DIGEST by "Garry Howard" <garry@netrelief.com>
on Jan 25, 1999, converted by MM_Buster v2.0l.

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