If there was one dish a cook could make to prove whether or not they know anything about Northern New Mexico cooking, Carne Adovada is it. Favorite cuts of meat for this dish range from pork chops to pork loin medallions to strips of pork from cheaper cuts. It doesn’t matter so much which cut you use as much as it depends on being strict about marinating long enough.
5 pounds lean pork, cut in strips
16 red chile pods
4 garlic cloves, minced
2 Tablespoons oregano or marjoram
1 quart boiling water
1 medium onion, chopped
salt and pepper
oil for frying
Remove the stems, seeds and veins from the chile, wash in warm water. Put them in a pan and cover with the boiling water and remove the pan from the heat. Let the chiles stand for an hour or until the pulp separates easily from the skins. Put through a food mill or colander, adding enough water the pods were cooked in to remove the pulp. If the sauce is very thick, thin with water. Add the onion, garlic, oregano and salt. Mix well.
Place the pork in the sauce and marinate for 24-hours. Do not rush this part of the process.
To cook the pork, fry it in hot oil covered with some of the chile sauce until done. It can also be put in a baking dish and baked at 350 degrees for an hour.