Carne Adovada
By: Bruce Hall
Published: Wednesday, February 2, 2011 - 12:47pm

Ingredients




1 and ½ medium onions, chopped
2 cloves garlic, minced
1/2 teaspoon dried oregano
1 teaspoon and ½ ground coriander
4 tablespoons red chile powder
1 tablespoon chile caribe (crushed red chile peppers)
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 tablespoon honey
2 tablespoons sherry vinegar
1 cup chicken stock (or as needed)
4 pounds pork, fat and bones removed, and thinly sliced. I use a package of marinated pork
1 Some limes. I get them at of the Mexican grocery stores.
A quantity of flour tortillas
Alpino brand Pizza Topping.
This is a wonderful kind of relish with chopped olives, and a couple of avocados. If the top of the avocado easily pushes in, it’s ripe.

Preparation

1 In a food processor, place the onions, garlic oregano, coriander, red chile powder, chile caribe, cloves, salt, honey and sherry vinegar  and the jar of red peppers.  Puree the ingredients together. 2 Add the chicken stock as need so that a thick sauce is achieved.  I don’t do this because of the red peppers I added to the puree. 3 In a medium large bowl place the sauce and pork, and mix them together well.  Cover the bowl and marinate the pork in the refrgerator for 24 hours. 4 In a medium large saucepan place the sauce and meat.  Simmer the ingredients for 2 hours, or until the pork is tender. 5 I serve this in small bowls.  Here’s the construction process. 6 Take a warm tortilla and hold it like a soft taco. 7 Slather some mashed avocado on the half of the portion facing you. 8 Spoon some of the Carne Adovada on top of that, and squeeze on some fresh lime. 9 Add a dab of the Alpino on top of that and take a big bite.  You know it’s really good if it drips down your wrist. 10 Anyone who eats this with a knife and fork is not a serious gourmand.  Don’t invite them back. 11 Remember, this gets better as you reheat it.  If you have some patience you might want to consider warming this up once or twice before serving it. 12 This is excellent with a bottle of cold Dos Equis.

About

This Is… I Don’t Have Any Words For How Good This Is.  It Makes A Bunch, and The More You Reheat It The Better It Gets.  I Got This From A Recipe Book Entitled, Santa Fe: Lite & Spicy Recipe, By Joan Stromquist.