North of the Border Carne Adovada

Ingredients

• 1 package dry carne adovada marinade
• 3 1/2 cups water
• 1 1/2 pounds boneless country style pork ribs (or pork trimmed of bone and excess fat) cut into 1-inch pieces
• Beans
• totillas and longhorn cheese
• for serving

Instructions

1. Preheat over to 275 degrees F.
2. Mix contents of carne adovada marinade with water into an 8 by 10-inch baking dish.
3. Mix in the pork and cover with foil and bake for 3 hours.
4. If the sauce is too thin remove the foil and leave the carne adovada in the oven for another 1/2 hour.
5. If it is too thick, add a little water.
6. Suggest cooking dish 1 or 2 days before serving.
7. The sauce and meat seem to marry more.
8. Serve with beans and tortillas.
9. Sprinkle with longhorn cheese.
10. *Carne Adovada is basically a marinated meat.
11. Traditionally in Santa Fe this dish was made by marinating pork overnight in a red chile sauce made from dry chile pods then baked for a few hours.
12. You can substitute boneless/skinless chicken breast or beef for the pork.