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Easy Mexican Carne Adovada Recipe

This is a great, soften in your mouth formula for Carne Adovada. My family totally adores it and I am certain you will as well.


  • 2 tablespoons canola oil
  • 3 tablespoons all-purpose flour
  • 4 tablespoons New Mexico red chile powder
  • 2 ½ cups warm water
  • 3 cloves garlic, peeled and minced
  • 1 ½ teaspoons dried oregano
  • ⅓ teaspoon ground cumin
  • 1 tablespoon salt
  • 3 pounds cubed pork stew meat

Directions /Instructions

  1. In a skillet or griddle, heat oil over medium warmth. Mix in flour and earthy colored until light brilliant earthy colored. Mix in chile powder. Gradually include water, blending until bumps are expelled. Include garlic, oregano, cumin and salt. Stew on medium warmth for 15 minutes. Expel from warmth and let cool. 
  2. Spot pork in a huge preparing skillet or meal dish. At the point when chile blend has cooled, add it to pork and blend until pork is secured with chile. Marinate pork for at any rate 12 hours or overnight. 
  3. Preheat stove to 325 degrees F (165 degrees C). 
  4. Prepare pork in preheated stove for in any event 4 1/2 hours, or until meat is all around cooked, delicate and self-destructs.
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