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Carne Adovada – La Tertulia

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

INGREDIENTS

10 lb Pork shoulder meat, cut into
1" cubes
14 Dried red chilies
2 t Garlic powder
1 1/2 t Dried oregano
2 t Cumin
2 t Salt
1/2 c Flour
2 T Oregano
2 T Garlic powder
1 1/2 T 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 358
Calories From Fat: 19
Total Fat: 2.2g
Cholesterol: 0mg
Sodium: 15142.1mg
Potassium: 592.2mg
Carbohydrates: 75.9g
Fiber: 9.2g
Sugar: 1.3g
Protein: 12.5g


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