This Southwestern version of Carne Advoada is usually served as the meat to accompany the meal, whether it’s breakfast, lunch or dinner. Outstanding and spicy, the flavor compliments any meal. Wonderful with eggs and potatoes.
- New Mexico Chile Sauce:
- 6 dried red New Mexico chiles (to 8 stemmed and seeded)
- 4 cloves garlic; minced
- 1/2 teaspoon salt
- 2 pounds pork butt trimmed, and cut in 1" cubes
- oil or nonstick cooking spray
- 1/4 Cup red New Mexico chiles stemmed, and coarsely crushed
- 1 Tablespoon garlic powder
- 1 teaspoon salt
- New Mexico Chile Sauce: Place chiles in medium saucepan. Cover with at least 4 cups hot water. Steep until soft, about 20 minutes. Drain chiles and reserve water.
- Puree chiles, garlic, salt and 3 cups reserved water in blender or food processor until smooth, adding additional water if necessary. Strain. Pour liquid into saucepan and simmer until sauce thickens slightly, 4 to 5 minutes. (Makes 3 1/2 cups)
- Pork: Place meat in deep baking pan that has been lightly oiled or sprayed and bake at 350 degrees until browned, 30 minutes, stirring often to ensure even browning.
- Remove pan from oven but do not pour off juices. Stir in Chile Sauce, crushed chiles, garlic and salt. Return to oven and bake, stirring occasionally, until meat is tender enough to cut with fork, 30 to 45 minutes.
Each serving: 225 calories; 754 mg sodium; 74 mg cholesterol; 8 grams fat; 14 grams carbohydrates; 25 grams protein; 3.97 grams fiber.
NOTES: Recipe from Maria's New Mexican Kitchen in Santa Fe, NM