Recipe - Carne Adovada

2 One half pound Pork loin
15 ounce Hatch Red Enchilada Sauce
1 White onion; chopped
One half cup Vinegar
1 teaspoon Oregano

(Use mild, medium or hot Hatch Enchilada Sauce in this recipe)

Here's what we're having for a "Southwestern" New Year's Day dinner in
Farmington Hills, MI (a western 'burb of Deetroit):

Trim all the fat from the meat and cut in bitesize cubes. Mix the Red
Enchilada Sauce with the onion, vinegar and oregano. Place the meat in a
glass baking dish and cover with the medium hot enchilada sauce mixture.
Stir to coat each piece of meat and marinate overnight in the refrigerator.
The next day, bring the meat to room temperature. Put into a preheated
425degree oven for 90 minutes. Drain excess water from the baking dish and
bake 60 minutes longer at 325 degrees. Carne adovada should be well cooked.
Add additional enchilada sauce as desired. Serve over rice, wrapped in
flour tortillas or in tacos. Serves 10.

Dot's notes: This recipe is from the Hatch Chile Cookbook. I cut this
recipe in half since there's just two of us. I used about One half of a 15 oz.
can of Hatchbrand HOT Red Enchilada sauce. I'm serving this with flour
tortillas, posole and a salad. I forgot how much posole swells up when you
cook it and now I have enough posole in the pot to feed most of Southeast
Michigan. Can you freeze posole once it's cooked? Happy New Year to all!

Posted to CHILEHEADS DIGEST V4 #256 by Dorothy Sheets
dsheets@ameritech.net on Jan 01, 1998