Chimayo Pure Red Chile Carne Adovada Recipe!
Chimayo Pure Red Chile Carne Adovada Recipe!
This is a bare-bones version that can be expanded upon if desired. Some like it more as a soup and add a lot more stock. This recipe makes a nice, thick pulled-pork style that is used in everything from burritos, tacos, tortas, stuffed sopaipillas and even chalupas.
Ingredients:
3 pounds pork-loin or shoulder
6 cups chicken stock
8 ounces Chimayo Red Chile (Mild or Medium)
8 cloves fresh garlic diced
2 tablespoons fresh chopped oregano
1 ½ tablespoons salt
½ tablespoon ground black pepper
Directions:
Begin by cutting the pork into 1-inch wide strips, then cut into 1 inch cubes.
Put into dutch oven or other baking pot with a lid.
Put all other ingredients into a blender and puree until smooth, then pour the sauce over the meat and toss until it is well mixed.
Cover marinade and refrigerate for 24 hours.
Start the cooking off at 350 degrees for ½ hour then reduce temperature to 225 degrees for 3-½ more hours.
