Name: Carne Adovada #1
Ingredients: 8 Red chili pods; 2 c Boiling water; 1/4 c Chopped onion; 2 Cloves garlic; 1 ts Oregano; 1 ts Salt; 2 1/2 lb Lean pork; cut in strips; Oil for frying

Horizontally, death and life are in the power of the tongue (Proverbs 18:21). The temptation is to think, “But I’m not doing anything. It’s only words.” But words alone can bring a government down or establish peace, destroy a marriage or renew hope, crush a child’s sense of worth or lift him to confidence and joy, unify a church or splinter it into angry factions, send a soul to hell or to heaven. When we observe carefully the impact of our words, we see why God cares so intensely about them.

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Meats	Mexican	Meat	4	Servings

INGREDIENTS

8		Red chili pods
2	c	Boiling water
1/4	c	Chopped onion
2		Cloves garlic
1	ts	Oregano
1	ts	Salt
2 1/2	lb	Lean pork; cut in strips
		Oil for frying

INSTRUCTIONS

1. Remove stems, seeds and veins from the chilies. Wash them in warm water
and put them in a pan; cover with the boiling water. Let the chilies stand
for an hour, or until the pulp separates easily from the skins. Put through
a food mill or colander, adding enough of the water the pods were cooked in
to remove the pulp.
2. If sauce is too thick, thin with water. Add onion, garlic, oregano and
salt. Mix well. Marinate pork strips in the sauce for 24 hours.
3. To cook, cut pork strips into bite-size pieces. Heat enough oil in pan
to keep strips from sticking. Fry, covered with some chili sauce, until
done; they should be nearly dried out. Strips may also be put in a baking
dish in a 350 F oven for 1 hour.
SENOR KORTE
S.W. ASH, PORTLAND
BEVERAGE: DOS EQUIS OR TECATE
From the <Micro Cookbook Collection of Mexican Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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