> -----Original Message----- > From: owner-chile-heads@globalgarden.com > [mailto:owner-chile-heads@globalgarden.com]On Behalf Of Ole Saether > > I read about Carne Adovada in an Chile Pepper Magazine article about New > Mexico. I'm having some friends for dinner the coming weekend and plan to > serve this dish to them. Do any of you Chile-Heads have a recipe for Carne > Adovada that you will share with me? > This is a very authentic New Mexican carne adovado. La Tertulia in Santa Fe is one of my favorite restaurants. Their adovado is terrific. Do you have a source for the chiles over there? The note in the recipe isn't mine but it is accurate regarding the fieryness of this dish. * Exported from MasterCook II * Carne Adovada - La Tertulia Recipe By : La Tertulia, Santa Fe, NM Serving Size : 1 Preparation Time :0:00 Categories : Beef, Lamb & Veal Mexican & Southwestern Want To Try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 pounds pork shoulder meat -- cut into 1" cubes 14 large dried red chilies 2 teaspoons garlic powder 1 1/2 teaspoons dried oregano 2 teaspoons cumin 2 teaspoons salt 1/2 cup flour 2 tablespoons oregano 2 tablespoons garlic powder 1 1/2 tablespoons salt Place the meat in a large pot with 1/2 cup water and cook, uncovered, for 2 hours over low heat, stirring occasionally and adding water if the meat is sticking. To make sauce, stem, seed and rinse the chilies, then place them in a pan with water to cover. Bring to a boil. Simmer, covered, until tender, about 15 minutes; remove from heat. Drain, reserving the chile juice. Puree the chilies in a blender or food processor with 2 cups of the reserved chile juice and garlic powder, oregano, cumin and salt. Strain and set aside. Drain any excess water from the pan in which you have cooked the meat, then sprinkle the flour over the meat, tossing to coat evenly. Cook about 10 minutes over medium heat, stirring occasionlally; add oregano, garlic powder, salt, and chile sauce. Add 1 1/2 cups water and simmer 30 minutes. Makes 8 to 10 servings. NOTE: I had this dish a few years ago and loved it. However, it was so hot that my mouth burned for hours afterwards. Adjust this dish to suit your tastes. The house version was fiery. - - - - - - - - - - - - - - - - - - Garry Howard - Cambridge, MA garry@netrelief.com Garry's Home Cooking http://cooking.netrelief.com