Maria's New Mexican Kitchen Carne Adovada

Recipe Ingredients

		New Mexico Chile Sauce
6		Dried red New Mexico chiles - (to 8) - stemmed and seeded
		Water
4		Garlic cloves - minced
1/2 teaspoon	2.5ml	Salt
		Pork
2 lbs	908g / 32oz	Pork butt - trimmed, and
		Cut in 1" cubes
		Oil or nonstick cooking spray
1/4 cup	59ml	Red New Mexico chiles - stemmed, and
		Coarsely crushed
1 tablespoon	15ml	Garlic powder
1 teaspoon	5ml	Salt

Recipe Instructions

New Mexico Chile Sauce: Place chiles in medium saucepan. Cover with at least 4 cups hot water. Steep until soft, about 20 minutes. Drain chiles and reserve water.

Puree chiles, garlic, salt and 3 cups reserved water in blender or food processor until smooth, adding additional water if necessary. Strain. Pour liquid into saucepan and simmer until sauce thickens slightly, 4 to 5 minutes. (Makes 3 1/2 cups)

Pork: Place meat in deep baking pan that has been lightly oiled or sprayed and bake at 350 degrees until browned, 30 minutes, stirring often to ensure even browning.

Remove pan from oven but do not pour off juices. Stir in Chile Sauce, crushed chiles, garlic and salt. Return to oven and bake, stirring occasionally, until meat is tender enough to cut with fork, 30 to 45 minutes.

This recipe yields 6 servings.

Each serving: 225 calories; 754 mg sodium; 74 mg cholesterol; 8 grams fat; 14 grams carbohydrates; 25 grams protein; 3.97 grams fiber.

Source:
The Los Angeles Times, 08-18-1999

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