Recipe: Carne Adovada

Pork stewed in chili and vinegar.

• 1.5 lb Pork, cubed
• 1 Tbspn Lard
• 1 Tbspn Chili Powder
• 1 Tbspn Garlic Powder
• 1 Tbspn Cumin
• 1 tspn Paprika
• 1 tspn Onion Powder
• 1 tspn Black Pepper
• 1 tspn Oregano
• 1 tspn Salt
• 1/2 tspn Cayenne Powder
• 1 Tbspn Vinegar
• 1 Tbspn Worcestershire Sauce
• 1/3 cup Orange Juice
• 2 Cups Chicken Broth
• 2 Bay Leaves

1. In a dutch over, melt lard and brown cubed pork
2. Combine all other ingredients, except bay leaves in a blender; blend; then pour into the dutch oven. Broth should cover the cubed pork. Bring to a boil.
3. Move dutch oven into an oven at 275 degrees for two hours uncovered until broth has reduced to a "BBQ Sauce" like consistency.

Linked References

• cookbook
  
  • [[Carne Adovada]]