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Recipe for :

Carne Adovada

This is one of the recipes which we have been given permission to reproduce by RecipeGoldmine, founded by Linda Roth. It is a big site with a wealth of information and recipes. If you would like to have a look at the website click here.

Have a look at Linda Roth's Biography page to find out why and how she came to set up a huge cooking resource like RecipeGoldmine.

"Use this for a burrito filling, for stuffing sopaipillas, an enchilada filling, or spread it on Fry Bread".


7 to 8 whole dried chili pods, seeded and de-veined
2 cloves garlic
1 tsp. dried Mexican oregano
1 tsp. salt
2 lb. boneless pork butt or shoulder, sliced thin or cubed

  • Place the chili skins in a bowl and add enough hot tap water to cover.
  • Allow them to sit for one hour, then drain, reserving the liquid.
  • Place the pepper skins in a blender and add enough of the water to bring the total amount in your machine to 1 pint.
  • Add the garlic, oregano and salt.
  • Blend until thick and smooth.
  • Place the sliced pork in a non-reactive bowl and pour in the chile sauce.
  • Mix the meat and marinade and cover.
  • Refrigerate overnight.
  • When ready to bake, heat oven to 350°F.
  • Place meat and marinade in a covered casserole and bake for a couple hours or until the pork is very tender and starts to fall apart.