Recipe - Carne Adobada (Meat In Red Chile)

1 One half pound Fresh Pork Sirloin, Pork
Shoulder or Beef Chuck,
Trimmed with Trimmings
Reserved
3 Cloves Garlic, Peeled
1 cup Stock, Beef or Chicken
3 cup Water
4 One half tablespoon Gebhardt's Chile Powder
1 One half teaspoon Leaf Oregano
One half teaspoon Salt
One fourth teaspoon Black Pepper
3 Inches Stick Cinnamon
One fourth teaspoon Allspice, Ground
Flour Tortillas

Cut the meat into several large pieces. Cook the reserved fat and trimmings
in a saucepan large enough to hold all the meat at once. Cook until about 1
tablespoon of the fat has been rendered (working with quantities for 4
servings, adjust as required). Discard the trimmings and fat. Add the meat,
garlic, cloves, stock and water. Bring to a boil. Reduce heat slightly.
Boil gently, uncovered, for 1 1/22 hours. Add the chile powder, oregano,
salt, pepper, cinnamon and allspice while the meat is cooking. The stock
should cook down to a thick, rich sauce. Once the meat is tender, remove it
from the sauce and cut it into bitesized pieces. Return the meat to the
sauce. Adjust seasonings. Remove the cinnamon stick. Serve with a salad,
Mexican rice and flour tortillas. Posted to EATL Digest by Joel Ehrlich
Joel.Ehrlich@SALATA.COM on Jul 5, 1997