tommyboy
Footballguy
have you tried my famous Carne Adavada recipe?Aaron Rudnicki said:
2lbs pork shoulder, cut into stew sized chunks
8-10 New Mexico dried chili pods
1/2 T dried oregano
1/4 T garlic powder
2-3 tsp salt
2 cups water
season the meat a bit with salt and pepper, set aside
discard the stems off the chili pods, put all pods into saucepan with the 2 cups of water and bring to a boil. let boil for a minute or two and then turn off, set aside and let cool down some.
transfer chilis and water to a blender or food processor and puree, adding the oregano, garlic and salt. test for saltiness to taste, should be fairly salty. After pureed, strain the seeds and pulp, reserve the red chili liquid.
in a large dutch oven or frying pan, brown the pork on med hi heat., add the sauce, bring to a bubble, cover and turn heat down to simmer. Simmer for 2 hrs.
serve on a plate with refried beans and spanish rice, with sour cream and warmed corn tortillas on the side. Enjoy.
