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 ...
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.
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.
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.