|Carne Adovada ingredients you need|
5 lb. boneless pork roast, trimmed and cut to 1 1/2" cubes
2 - 14 oz. tubs of frozen red chile
1 tsp. minced garlic
1 tsp. salt
1 tsp. Mexican oregano (YES!!! There is a difference!)
1/4 tsp. cumin
*ME!!! I added a TBSP of red chile flakes...I like it hot!
2 TBSP vinegar
Mix all the ingredients together and allow to sit undisturbed in the fridge for 48 hours. Place in a baking dish, top with about 1 cup cold water and bake SLLLLLOOOOOOWWWW at 250 degrees F. for at least 4 hours or until done....it will literally fall apart. At this point you can serve it up with other yummies like beans and rice.
OK....I added this second part....it is not a part of Pedro's Carne Adovada as they served it as a main dish with beans and rice....I use it for tacos...see the following for my rendition.
Sherry's Take on This:
Serve with warm, corn tortillas, some cilantro, diced and seeded Roma tomatoes, thin slices of red radishes, avocado and slices of lime.....and, yes, I still want beans and rice!
P.S.....a good beer doesn't hurt....Pacifico anyone?