Carne Adobada (Marinated Pork)

Recipe Ingredients

4 lbs	1816g / 64oz	Pork - (ribs, chops, loin)
2 teaspoons	10ml	Salt
2 teaspoons	10ml	Whole leaf oregano
1		Salsa de Chile Anchco:
14		Dried ancho chiles, seeded
10		Fresh tomatillos, husks removed
10		Garlic, peeled
4		Red onions, diced (small)
6 tablespoons	90ml	Salt
1		Water

Recipe Instructions

Salsa de Chile Anchco:

Break apart the dried ancho chiles and remove as many seeds as possible. Place all salsa ingredients and water in blender and puree on highest speed until a uniform liquid is obtained. Transfer liquid to a sauce pan and cook over medium heat for 10 minutes. Do not boil.

Adobada:

Sprinkle meat with salt. Add oregano to ancho chile salsa. Pour over meat and marinate in refrigerator 6-8 hours or overnight. Cook slowly on top of stove or in 350F oven in the marinating liquid until meat is tender, about 1 hour. Thick slices of potatoes may be marinated with the meat.

Serve as a stew with tortillas. The carne adobada may also be removed from the liquid and served in burritos and tacos.

Source:
New Mexico Cooking, by Clyde Casey

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