Carne Adovada from the Maverick Cookbook by Lynn Cline
This traditional Mexican dish remains popular in New Mexico. It is rich & hearty, served with tortillas, posole, or rice and beans. If you can marinate it for 48 hours, it's worth the wait. Serves 4
Ingredients:
2 tablespoons olive oil
2 garlic cloves, minced
2 tablespoons flour
1/2 cup red chile powder
2 cups beef broth
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons sherry vinegar or red wine vinegar
1 tablespoon honey
1 pound pork roast, cubed
Directions:
Heat the oil in a large pot over medium heat and cook the garlic until fragrant, about 1 minute. Stir in the flour, then the Red Chile powder, and mix well. Add the broth then simmer until slightly thickened. Add the vinegar, honey, salt and pepper. Combine the pork with the Red Chile sauce in a large bowl, cover with plastic wrap and marinate for 24 hours. (If you can marinate it for 48 hours, it's worth the wait.)
Preheat oven to 350 degrees. Place the pork and the marinade in an oven-proof dish and bake uncovered for about 2 hours.
Carne Adovada from the Maverick Cookbook by Lynn Cline pg. 33
Click here to see the Maverick Cookbook
Click here for Red Chile Powder
