Tasty Thursday

This recipe, as featured in Santa Fe Flavors: Best Restaurants and Recipes by Anne Hillerman, is from Tomasita's Restaurant. Located in the historic Santa Fe rail yard, Tomasita’s has been serving downtown Santa Fe for nearly thirty years, with three generations of family ownership. This carne adovada is not for the faint of heart. A side of sour cream will tone down the chile’s heat. We hope you enjoy!

Carne Adovada with Chile Caribe
16–20 red chile pods, seeded and with stems removed
4 cloves garlic
1 tablespoon salt
1⁄4 teaspoon cumin
1 tablespoon oregano
4 pounds lean pork, cubed

Soak chile pods covered in warm water for 10 minutes to soften. Drain. Place chiles a few at a time in a blender with enough water to create desired consistency and blend until smooth. Add garlic, salt, cumin and oregano to make chile caribe, the sauce for the marinade. Place cubed pork in a baking pan and add the chile caribe. Cover and let stand for 8 to 24 hours in refrigerator. Bake at 350 degrees F for 40 to 60 minutes. 

Servings: 10

1 comment:

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