Bill Jamison and Cheryl Alters Jamison, Cooking Light DECEMBER 2007
Red as a Santa Fe sunset, Carne Adovada (KAR-neh ah-doh-VAH-dah) looks right at home on the holiday dinner table. The carne, or meat (in this case, pork) is bathed in a spicy chile sauce. Wrap it in flour tortillas or dollop with reduced-fat sour cream to tone down the heat a bit, if you like.
I learned to make this spicy red chile dish by experimenting in my kitchen after enjoying it at a friend's place. It takes a while to make, but it is well worth it. Serve hot with tortillas, cheese, lettuce, tomatoes, salsa and sour cream. This also works well with a pork roast.
Ingredients: 4 Lbs Pork Shoulder, fat trimmed, and cut into cubes or larger chunks 20 Dried New Mexico Chili Peppers, or guajillo chilies, like I used (20 to 30) 2 Tbsp Olive Oil 8 Cloves Garlic, chopped 2 Large Onions, chopped Generous Pinch of ...
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe in the proportions indicated, and, therefore, we cannot make any representation as to the results.