Preheat oven to 300?.
Break stems off the posd and discard the seeds. Rinse and drain.
Place damp pods in one layer on cookie sheet and roast them in oven for about 5 min. Watch carefully so as not to burn.
remove, let cool, break into 2-3 pieces.
In plender, puree half w/ 2 cups of water. You will still be ale to see tiny pieces of chile pulp, but they should be bound in smooth, thick liquid. Pour into heavy saucepan. Repeat with remaining pods.
Add remaining sauce ingredients to chile puree and bring to boil over med high heat. Simmer for 20 min, sitrring occasionally. The mixture will thicken, but should remain a little soupy. Remove from heat.
*I generally don't roast the pods. It will deepen the flavor though.
While the chile sauce is simmering, oil a covered baking dish.
when the sauce has completed cooking, laher enough to cover fully the bottom of the baking dish. Top wi/ the pork. Pour the remaining sauce over the pork. There will be more sauce than meat.
cover the dish and bake at 300? until the meat is meltingly tender and the sauce has cooked down, about 3 1/2 hours. check the meat, however, after 3 hours. the carne adovada can be left uncovered for the last few minutes of baking, if the sauce seems watery.
Garnish w/lettuce and tomato on the side. Rancho de Chimayo accompanies w/ posole.
*I serve it in a flour tortilla w/lots of stuff, including guac and sour cream MMMMM good.
Can be made in advance-will keep up to 3 days refrigerated. Add a few T. of water before reheating in the oven.
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|Serving Size: 1 Serving (425g)|
|Recipe Makes: 6-8 Servings|
|Calories from Fat: 170 (46%)|
|Amt Per Serving||% DV|
|Total Fat 18.9g||25 %|
|Saturated Fat 6.5g||32 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 145.1mg||45 %|
|Sodium 165.3mg||6 %|
|Potassium 898.2mg||24 %|
|Total Carbohydrate 3.6g||1 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 2.9g|
|Protein 44.4g||63 %|
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Calories per serving: 372
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