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Ingredientes
- 2 1/2 lb Pork loin
- 15 ounce Hatch Red Enchilada Sauce
- 1 x White onion, minced
- 1/2 c. Vinegar
- 1 tsp Oregano
Direcciones
- (Use mild, medium or possibly warm 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 Dee-troit):
- Trim all the fat from the meat and cut in bite-size 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 warm enchilada sauce mix.
- 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 425-degree oven for 90 min. Drain excess water from the baking dish and bake 60 min longer at 325 degrees. Carne adovada should be well cooked.
- Add in additional enchilada sauce as desired. Serve over rice, wrapped in flour tortillas or possibly 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 1/2 of a 15 ounce. can of Hatch-brand Warm 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 sufficient posole in the pot to feed most of Southeast Michigan. Can you freeze posole once it's cooked Happy New Year to all!
