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1 package dry carne adovada marinade
3 1/2 cups water
1 1/2 pounds boneless country style pork ribs (or pork trimmed of bone and excess fat) cut into 1-inch pieces
Beans, tortillas and longhorn cheese, for serving
Preheat over to 275 degrees F.
Mix contents of carne adovada marinade with water into an 8 by 10-inch baking dish. Mix in the pork and cover with foil and bake for 3 hours. If the sauce is too thin remove the foil and leave the carne adovada in the oven for another 1/2 hour. If it is too thick, add a little water. Suggest cooking dish 1 or 2 days before serving. The sauce and meat seem to marry more.
Serve with beans and tortillas. Sprinkle with longhorn cheese.
*Carne Adovada is basically a marinated meat. Traditionally in Santa Fe this dish was made by marinating pork overnight in a red chili sauce made from dry chili pods then baked for a few hours. You can substitute boneless/skinless chicken breast or beef for the pork.
1 package dry carne adovada marinade
3 1/2 cups water
1 1/2 pounds boneless country style pork ribs (or pork trimmed of bone and excess fat) cut into 1-inch pieces
Beans, tortillas and longhorn cheese, for serving
Preheat over to 275 degrees F.
Mix contents of carne adovada marinade with water into an 8 by 10-inch baking dish. Mix in the pork and cover with foil and bake for 3 hours. If the sauce is too thin remove the foil and leave the carne adovada in the oven for another 1/2 hour. If it is too thick, add a little water. Suggest cooking dish 1 or 2 days before serving. The sauce and meat seem to marry more.
Serve with beans and tortillas. Sprinkle with longhorn cheese.
*Carne Adovada is basically a marinated meat. Traditionally in Santa Fe this dish was made by marinating pork overnight in a red chili sauce made from dry chili pods then baked for a few hours. You can substitute boneless/skinless chicken breast or beef for the pork.
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