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Carne Adovada

1 1/2 md Onions; chopped medium
2 Cloves garlic; minced
1/2 ts Dried oregano
1 1/2 ts Ground coriander
1 tb Crushed red chile peppers
4 tb Pure red chile powder
1/2 ts Ground cloves
1/2 ts Salt
1 tb Honey
2 tb Sherry vinegar
1 c Chicken stock; as needed
4 lb Pork; remove fat and bones and slice thin


This version is not real hot -- add up to 4X the amount of chile powder and /or crushed red chile.


Place everything except the stock and the pork in a blender or processor and puree. Add stock as needed to make a thick sauce.


Marinate the pork at least 24 hours, or up to 48 hours (refrigerated). Simmer in a large saucepan for 2 to 8 hours, or until pork is tender.



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