Name: Carne Adovada #2
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

Why not love the world? 1. Because the gain of it is the loss of the soul – Matthew 16:25. 2. Because its friendship is hatred to God – James 4:4. 3. Because it did not know Christ – John 1:10; 17:25. 4. Because it hates Christ – John 7:7; 15:18. 5. Because the Holy Spirit has forbidden us – 1 John 2:15. 6. Because Christ did not pray for it – John 17:9. 7. Because Christ’s people do not belong to it – John 17:16. 8. Because it will not receive the Spirit – John 14:27. 9. Because its Prince is Satan – John 13:31; 16:11. 10. Because Christ’s kingdom is not of it – John 18:36. 11. Because its wisdom is foolishness – 1 Corinthians 1:20. 12. Because its wisdom is ignorance – 1 Corinthians 1:21. 13. Because Christ does not belong to it – John 8:23. 14. Because it is condemned – 1 Corinthians 11:32. 15. Because the fashion of it will pass away – 1 Corinthians 7:31 . 16. Because it slew Christ – James 5:6; Matthew 21:39. 17. Because it is crucified to us – Galatians 6:14. 18. Because we are crucified to it – Galatians 6:14. 19. Because it is the seat of wickedness – 2 Peter 1:4; 1 John 5:19.

Horatius Bonar

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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