Carne Adovada
Submitted by franciepad on March 05, 2004 at 10:11 am

2 lbs. Pork Sirloin Roast
New Mexican Red Chili Pods or Red Chili Powder (100% Pure Red Chili only)
Salt
Pepper
Mexican Oregano
Cumin Powder
Garlic Cloves
Red Chili Sauce (see recipe)

If using dried chili pods, remove seeds and stems; roast on sheet pan in 400 degree oven in single layer. Should only take about 4 minutes When you can smell the chili, remove them from oven - be sure not to burn them. Place roasted chili in a large bowl and cover with boiling water. Allow to soak until they become soft and pliable. Put chili in a blender along with some of the soaking liquid and blend the "heck" out of them. Add a garlic clove and some salt, the Mexican oregano, and Cumin powder. Add water if needed - just to facilitate blending. This should be like a medium thick paste. (If using the powder, add the seasonings and enough warm water to make a medium thick paste.)

Mix the chili with the pork and marinate in refrigerator overnight or up to 3 days.

Pressure cook meat and chili mixture for 25 -35 minutes until meat is tender. To serve, strain off liquid, add red chili sauce and pass the flour tortillas!

Note:
Pork can also be roasted in a 350 oven till tender or you can use a crock pot if desired.
How many chili pods? Enough to fill a cookie sheet in one layer. How much chili powder? Probably about 1 to 1 1/2 cups.