Carne Adovada

When we go down to Rio Rancho, NM, to visit Mark's family, we eat at Sadie's, where we share a plate of carne adovada enchiladas with green chile sauce with sopaipillas. Yum-O!

So, I bought a jar of the green chile sauce and a bag of sopaipilla mix to try it at home. My first attempt was for Valentine's Day. I think I messed up the recipe and the meat was really dry.

I tried it again tonight. We had friends over for Quatro de Mayo -- any reason to have friends over, right? And I know what I made was New Mexican cuisine ... but it was awesome, so I thought I'd share. I got the recipe here, but tweaked it. Sorry, didn't take a picture ...

2 tablespoons canola oil
3 tablespoons all-purpose flour
4 tablespoons New Mexico red chile powder
2 1/2 cups warm water
3 cloves garlic, peeled and minced
1 1/2 teaspoons dried oregano (I used Mexican)
1/3 teaspoon ground cumin
1 teaspoon salt
3 pounds cubed pork stew meat or tenderloin

DIRECTIONS
In a skillet or frying pan, heat oil over medium heat. Stir in flour and brown until light golden brown. Blend in chile powder. Slowly add water, stirring until lumps are removed. Add garlic, oregano, cumin and salt. Simmer on medium heat for 15 minutes. Remove from heat and let cool.

Place pork in a large baking pan or casserole pan. When chile mixture has cooled, add it to pork and mix until pork is covered with chile. Marinate pork for at least 12 hours or overnight.

Cook in slow cooker on low for 5 to 7 hours.

We served it as flat enchiladas with cheese and the green chile sauce.

I'm going into a food coma ... adios!