1. Most recipes tell you to remove the seeds. 2. Don't! 3. Melt the shortening and stir in the flour. 4. Heat until browned; don't let it burn. 5. Crumble the chiles finely; toss them in the pot. 6. Add the garlic and oregano; stir. 7. Slowly stir in the water, and heat. 8. Simmer for 45 minutes, stirring occasionally. 9. Line an oven proof glass pan with foil. 10. Place the pork in the pan; cover with the chile. 11. Cover the pan. 12. Let the pork sit in the chile in the refrigerator 24 hours. 13. Bake the carned adovada in a 300 degree oven for 3 hours, with foil on. 14. Stir occasionally. 15. Add water if necessary to keep pork from burning or sticking; it should be moist but not runny when done. 16. Pork should be very, very tender and falling apart when finished. 17. If necessary, cook a little longer. ---------------------------------------------------------------------------
Nutrition
Ingredients
