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2 1/2 lb Pork loin
15 oz Hatch Red Enchilada Sauce
1 White onion; chopped
1/2 c Vinegar
1 ts Oregano
Trim all the fat from the meat and cut in bite-size cubes. Mix the Red Enchilada Sauce with the onion, vinegar and oregano. Place the meat in a glass baking dish and cover with the medium hot enchilada sauce mixture. Stir to coat each piece of meat and marinate overnight in the refrigerator. The next day, bring the meat to room temperature. Put into a preheated 425-degree oven for 90 minutes. Drain excess water from the baking dish and bake 60 minutes longer at 325 degrees. Carne adovada should be well cooked. Add additional enchilada sauce as desired. Serve over rice, wrapped in flour tortillas or in tacos. Serves 10.
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