Title: Carne Adovada
Categories: Mexican Pork
Yield: 1 Servings

1 1/2	md	Onions, chopped medium
2		Cloves garlic, minced
1/2	ts	Dried oregano
1 1/2	ts	Ground coriander
1	tb	Crushed red chile peppers
4	tb	Pure red chile powder
1/2	ts	Ground cloves
1/2	ts	Salt
1	tb	Honey
2	tb	Sherry vinegar
1	c	Chicken stock, as needed
4	lb	Pork, remove fat and bones
		And slice thin

This version is not real hot -- add up to 4X the amount of chile powder and /or crushed red chile.

Place everything except the stock and the pork in a blender or processor and puree. Add stock as needed to make a thick sauce.

Marinate the pork at least 24 hours, or up to 48 hours (refrigerated). Simmer in a large saucepan for 2 to 8 hours, or until pork is tender.

Note: You can also use beef (marinate the same time as the pork), or chicken (marinate 8 hours or so). Serves 6-8. Eat plain, or make burritos, etc.

From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

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